From "The Old Farmer's Almanac Colonial Cookbook" - it's only 64 pages long:

3 lbs. onions
Butter
3 eggs, beaten
1 pint cream
Salt and pepper
Pie pastry (enough for top and bottom crusts)
(4 slices crumbled bacon or 1/2 cup grated cheese)

You slice the onions, fry them in butter till golden brown, add the
other ingredients, line a "deep pie plate" with pastry, pour them in, put
bacon on top, cover with more pastry, and bake at 350 for 1 hour.

Question: How big a pie dish would you say to use? Thanks.

Just to clarify: I think it's easier to measure a pie dish (since it has
sloping sides) by how much water it holds, so if you could give me THAT
measurement, I'd be very grateful.


Lenona.

On 2015-11-05 2:08 PM, wrote:
> From "The Old Farmer's Almanac Colonial Cookbook" - it's only 64 pages long:
>
> 3 lbs. onions
> Butter
> 3 eggs, beaten
> 1 pint cream
> Salt and pepper
> Pie pastry (enough for top and bottom crusts)
> (4 slices crumbled bacon or 1/2 cup grated cheese)
>
> You slice the onions, fry them in butter till golden brown, add the
> other ingredients, line a "deep pie plate" with pastry, pour them in, put
> bacon on top, cover with more pastry, and bake at 350 for 1 hour.
>
> Question: How big a pie dish would you say to use? Thanks.
>


Unless they specify something larger, I would think that s standard
sized pie pan would do the job.

Yes, well, I've seen worse omissions than that before. Besides, all those amounts sounded like something
that would be bound to make a drippy, overflowing mess in the oven. Even if I left out the bottom crust.


Lenona.

On 2015-11-05 3:53 PM, wrote:
> Yes, well, I've seen worse omissions than that before. Besides, all those amounts sounded like something
> that would be bound to make a drippy, overflowing mess in the oven. Even if I left out the bottom crust.
>
>

I imagine that the onions cook down. To be on the safe, wait until the
onions and other ingredients are ready to go to give you an idea of the
volume. If it is too much for a regular pan you could line a cake pan
with the pastry and use that for cooking. Another option would be be
fill one standard pie pan and save any leftover filling to make another
pie or tarts.

Dave Smith wrote in rec.food.cooking:

> On 2015-11-05 3:53 PM, wrote:
> > Yes, well, I've seen worse omissions than that before. Besides, all
> > those amounts sounded like something that would be bound to make a
> > drippy, overflowing mess in the oven. Even if I left out the bottom
> > crust.
> >
> >
>
> I imagine that the onions cook down. To be on the safe, wait until
> the onions and other ingredients are ready to go to give you an idea
> of the volume. If it is too much for a regular pan you could line a
> cake pan with the pastry and use that for cooking. Another option
> would be be fill one standard pie pan and save any leftover filling
> to make another pie or tarts.

Good ideas Dave.

I was going to guess a 9 inch pan but suspect there would be some
leftover for making tarts and such even with a mounded pie (place on a
cookie sheet to bake it).


--

> wrote in message
...
> From "The Old Farmer's Almanac Colonial Cookbook" - it's only 64 pages
> long:
>
> 3 lbs. onions
> Butter
> 3 eggs, beaten
> 1 pint cream
> Salt and pepper
> Pie pastry (enough for top and bottom crusts)
> (4 slices crumbled bacon or 1/2 cup grated cheese)
>
> You slice the onions, fry them in butter till golden brown, add the
> other ingredients, line a "deep pie plate" with pastry, pour them in, put
> bacon on top, cover with more pastry, and bake at 350 for 1 hour.
>
> Question: How big a pie dish would you say to use? Thanks.

They don't say 'dish' they say 'pie plate' which is not so deep as a dish.

Google 'pie plate'.

--
http://www.helpforheroes.org.uk/shop/

On 2015-11-11, l not -l > wrote:

> On 5-Nov-2015, wrote:

>> 3 lbs. onions
>> Butter
>> 3 eggs, beaten
>> 1 pint cream
>> Salt and pepper
>> Pie pastry (enough for top and bottom crusts)
>> (4 slices crumbled bacon or 1/2 cup grated cheese)

> Having just made the filling and put it in a pie shell, I can tell you that
> it requires something bigger than a Pet-Ritz Deep Dish Pie Crust. There was
> about a cup, maybe a smidgeon more, that would not fit.

I can't imagine why, unless you have too many onions. Three lbs of
onions is a lot.

Otherwise, the recipe is pretty much how I make a quiche (no top
crust) and I add mushrooms. Mine works ina 9" deep dish frozen pie
crust. Haven't made a quiche since I learnt to make a good short crust.
I'm gonna try a pte brisée crust ina spring pan for either a bourbon
pecan pie or a quiche.

nb

notbob wrote:
>lallin wrote:
>>lenona32 wrote:
>
>>> 3 lbs. onions
>>> Butter
>>> 3 eggs, beaten
>>> 1 pint cream
>>> Salt and pepper
>>> Pie pastry (enough for top and bottom crusts)
>>> (4 slices crumbled bacon or 1/2 cup grated cheese)
>
>> Having just made the filling and put it in a pie shell, I can tell you that
>> it requires something bigger than a Pet-Ritz Deep Dish Pie Crust. There was
>> about a cup, maybe a smidgeon more, that would not fit.
>
>I can't imagine why, unless you have too many onions. Three lbs of
>onions is a lot.

Three pounds does not make a lot of caramelized onions, I often
caramelize five pounds and it's just enough to smother calves liver
for two. I'll caramelize three pounds for one burger.

On Wednesday, November 11, 2015 at 7:17:11 PM UTC-5, notbob wrote:

>
> Three lbs of
> onions is a lot.


Yes, it was. I used three large sweet onions and it came to about 2.5 lbs. (Granted, my scale is not the best.) They just barely fit into the pie dish.

I never understand what they mean by cooking onions "until golden brown." They didn't. Then, maybe I should have used less than a stick of butter? Or how long IS it supposed to take for the color to change that much when frying? Do I put a lid on it?


Lenona.

On Sun, 15 Nov 2015 16:23:42 -0800 (PST), wrote:

> On Wednesday, November 11, 2015 at 7:17:11 PM UTC-5, notbob wrote:
>
> >
> > Three lbs of
> > onions is a lot.
>
>
> Yes, it was. I used three large sweet onions and it came to about 2.5 lbs. (Granted, my scale is not the best.) They just barely fit into the pie dish.
>
> I never understand what they mean by cooking onions "until golden brown." They didn't. Then, maybe I should have used less than a stick of butter? Or how long IS it supposed to take for the color to change that much when frying? Do I put a lid on it?
>
>
If you're caramelizing onions, figure on kissing the better part of an
hour good-bye. Stir often. You can use the lid when you first start
to help wilt the onions faster - but you need the lid off because
browning is due to evaporation.
http://www.thekitchn.com/how-to-caramelize-onions-35933
http://www.bonappetit.com/test-kitch...ommon-mistakes



--

sf