Friday is PIE DAY! Part 2

Finally! The promised savory pie post from my budget mix baking day on Friday.

Onion and Artichoke Pie

For the crust:

2 cups MaryJanes organic budget mix
6 T cold butter, cut into chunks
1 egg
1/4 cup milk
2 T water

-in medium bowl, cut butter into budget mix until crumbly
(you still want pea sized chunks of the butter in there)
-mix in egg and milk
-add water slowly, until dough holds together
-knead dough with hands until it forms a ball
-wrap and chill for 20 minutes

For the filling:

2 T olive oil
2 T butter
1 large onion, sliced thinly
8 oz frozen  (or canned) artichoke hearts, thawed and sliced
6 oz feta cheese, cut into 1/2 inch cubes
1 t kosher salt
1 t freshly ground pepper

-remove dough from refrigerator
-on lightly floured surface, roll 1/2 of dough to fit an 8" pie pan
-place in pan

-in large saute pan, heat the oil until just warm
-add sliced onions, stir to coat, then adjust heat to medium low
-cook onions for 10 minutes, then add butter
* when carmelizing onions, I like to start with oil, then add butter as the onions cook to help get them nice and golden and carmelized
-cook for an additional 20 minutes, stirring often, until golden
-add artichokes and salt and pepper
-cook additional 5 minutes
-stir in feta cheese
-spoon into prepared bottom crust
-top with another sprinkling of ground pepper
-cover with top crust and trim the edges
-crimp, seal and vent crust

I almost added some fresh spinach to the filling, but am glad that I held back. Keeping it simple really showcases the three strong flavors of artichoke, onion and feta, and the tender crust is the perfect vessel.

Spinach showed up in the form of a fresh and easy side salad served with our savory pie.

Happy Baking! This would be lovely for a Sunday dinner or weekend brunch!

Christine