Upper Crust

Humble Onion Pie
A savory and satisfying alternative to fruit pie. Onions from Hermiston or Ontario, Oregon are especially good. Makes one 9-inch pie.

1 tablespoon corn oil
2 tablespoons butter
1 1/2 pounds onions, thinly sliced
Pinch sugar
1 cup sour cream
1/4 cup sherry
3 eggs, beaten
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon coarse salt
1 9-inch unbaked pastry shell

Preheat the oven to 350° F.
Heat the oil and butter in a heavy skillet and sauté the onions with the sugar over medium heat until they become transparent and start to turn brown around the edges. Let cool.
Combine the sour cream, sherry, eggs, nutmeg and salt and stir into the cooked onions. Pour the mixture into the pastry shell and bake for 45 minutes, or until the filling is set. A knife stuck in the center should come out clean. Remove from the oven and let sit for 10 minutes before serving.

World’s Best Berry Pie
An adaptable fruit pie recipe that works well with blueberries, raspberries, blackberries or sliced peaches. Makes one 9-inch pie.
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
3 cups fresh berries or fruit of choice, plus a handful for garnish
2 tablespoons butter
1 1/2 tablespoons lemon juice
1 9-inch baked deep-dish pie shell
1/2 pint heavy cream
2-3 tablespoons powdered sugar
Combine the sugar, cornstarch and salt in a medium-sized saucepan. Place pan over medium heat and add 1 cup of the berries and 2/3 cup water. Bring to a boil, stirring constantly, until mixture thickens and becomes clear instead of cloudy; about 2 minutes. Remove from heat. Stir in the butter, lemon juice and 2 cups fruit. Pour the filling into the prepared pie shell and refrigerate until firm, about 2 hours.
Before serving, whip the cream with the powdered sugar and spread on top of the filling. Sprinkle the remaining fruit on top of the whipped cream.