Onion Pie

I recently tried this recipe from James Townsend & Son's YouTube channel.  One modification is that I left out the hard-boiled eggs.  I had someone eating it with me who doesn't like eggs.  I also omitted the mace; I don't have any.

Even without the eggs, it turned out to be pretty heavy-duty.  I was able to mound the ingredients in the center of the pie; it didn't boil over and is fairly dry--I added water, as instructed--and the ingredients did collapse a bit as it baked.

I used heavy whole wheat crusts.  I used half whole wheat, half white flour.  Sunflower oil was the fat--I wasn't trying to make it flaky.

The ingredients I included were a layer of thin-sliced potatoes, followed by Granny Smith apples (actually just one large apple), then onion, then a few more potato slices.   The spices were salt, pepper, and nutmeg.  I baked it at 375 for 70 minutes.

The nutmeg was a little disagreeable by itself, but overall the pie turned out okay. The tart Granny Smith apples made an interesting contrast.  I might try it again using Italian seasoning.  That would be different but might work out well.

One slice (1/8 of the pie) was substantial; two slices made a very filling meal.  It was a bit messy to make, but much of that was due to the pie crusts.  I've learned that I really hate making pie crust.  I have yet to have one turn out well, but I have managed to get something passable most of the time.  Only rarely have I had to dump a first attempt and start over.

This has potential, but I'm still evaluating it.