Texas Humble Pie

Ingredients:

1 or 2 9-inch pie crusts, unbaked 

2 medium Texas sweet onions 

1 3/4 c. Swiss cheese, grated 

1/3 c. sweet red pepper, finely chopped 

1/2 c. celery, finely chopped 

1 c. whipping cream 

2 eggs, well beaten 

1 tsp. fresh grated black pepper minced 

parsley 

1 egg white, beaten sauteéd 

onion rings for garnish

Line a 9-inch pie dish with an unbaked pie crust. (Reserve the second pie crust to make leaves, if desired.) Peel and cut onions in 1/4-inch slices and steam for five minutes; drain on paper towels. Sprinkle 1/2 c. cheese on bottom of pie crust. Place 1/2 of onion slices on top of cheese, and top with 1/2 of red pepper and celery. Add black pepper, remaining onions, cheese, red pepper and celery. In a separate bowl, mix whipping cream and eggs together, and pour over pie. Garnish with minced parsley and sauteéd onion rings. Bake at 350 degrees for 30-40 minutes. Serves six. Note: if you wish to make the leaf pie crust, line pan with one pie crust, leaving the edge of the crust flat. Cut about 14 leaves from the second pie crust and mark the veins with the back of a knife. Brush the back of the leaves with egg white to stick them to the edge of the pie crust.

From the May 1990 issue.

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