Apple, Fennel, and Onion Pie

I was flipping through my copy of I’m just Here for More Food by Alton Brown, looking for a cobbler recipe, and I stumbled across this apple, fennel, and onion pie.  As CSA luck would have it, I had all three of these things in my fridge and absolutely nothing to do with them.  I decided to give it a whirl, hoping that my onion-phobic husband would look past the title and enjoy it.  He gave it his usual “it’s ok” which is as close to high praise as you get from him.  I loved it.  It was sweet and complex in its flavors.  This would be a perfect brunch dish, or for a light dinner with a soup or salad.


Apple, Fennel, and Onion Pie

From Alton Brown’s I’m Just Here for More Food

2 c AP Flour

1 1/2 t Kosher salt

1 t fresh ground black pepper

1/2 c Parmesan cheese

8 T (1 stick) unsalted butter + more for brushing

1/4 c cold water

1 T Grainy mustard

1 apple

1 fennel bulb

1 small onion (I used spring onions because that’s what we got – they were very mild, which worked well here)

1 t fresh thyme

Preheat the oven to 375 degrees.

In a food processor, or working by hand, mix together the flour, salt, pepper, and cheese.  Cut in the butter until the mixture resembles coarse crumbs.  Slowly dribble in the water a splash at a time until the dough just holds together when you grab a handful in your fist.  Turn out onto a lightly floured counter top and roll the dough into a rough circle until the dough is 1/4″ inch thick.

Carefully drape the dough over the rolling pin and transfer the circle to a baking sheet.

Peel, core, and slice the apple into 1/4″ wedges.  Core and slice the fennel into 1/4″ wedges.  Cut the onion into 1/4″ wedges as well.  Toss these together in a bowl and sprinkle on the thyme.  Spread the mustard in a circle in the center of the pie crust.  Carefully mound the vegetables on top of the mustard.  Fold the excess crust over the filling, working in a circle until the entire pie is covered.  Brush with additional melted butter.  Bake 50-55 minutes or until the crust is golden and the filling is soft.


One thought on “Apple, Fennel, and Onion Pie

  1. I love Alton Brown. I have the same book and have now used the recipe a couple of times to use my CSA fennel. I was pleasantly surprised, I’m not so much a fan of fennel because I don’t like licorice taste, but I actually really enjoyed it in this recipe. and I thought the savory crust was tasty. I have more fennel now but not sure what I plan to do with it this round.

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