Layer delicately

Golden layers

savory onion pie

4 small Yukon Gold potatoes
2 large Goldrush or other good baking apples
2 medium yellow onions
8 large eggs
3 tsp Kosher salt
1 tsp freshly cracked pepper
½ – 1 tsp grated nutmeg
½ – 1 tsp mace or allspice
4 oz butter
frozen puff pastry or homemade pie crust, with this all-butter pie dough recipe
1 pie bird

Preheat the oven to 400°F.
Boil and slice the perfect boiled eggs.
Roll out the bottom crust and set it into the pie pan. Chill in fridge.
Pare and slice the potatoes, apples, and onions. Slice everything ⅛ inch thick. Place the apples and potatoes in a bowl of water to prevent oxidation.
Mix the salt, pepper, nutmeg, and mace together in a single bowl.
Drain and dry the apples and potatoes with a towel.
Place pie bird in the center of the pie pan.
Working around the pie bird, begin layering with potatoes, then eggs, then apples, and then onions. Sprinkle each layer with seasoning and little bits of butter. Continue filling and seasoning the pie.
Put a top crust on the pie, cutting a small slit to fit the head of the pie bird through. Crimp the edges and place the entire pie in the freezer for 20 minutes.
Place the pie in the oven and bake for 15 minutes, then reduce heat to 375°F for approximately 1 hour or until the crust is a nice golden brown.
Pie must come to room temperature before slicing and serving. To serve warm, gently reheat the pie before serving.

Read the Story: Sweet and Savory, for the Season