SO GOOD! I have made this twice now to bring to parties and it has been very well recieved. The filling is a breeze to make and very tasty. I highly recommend this everyone.
This was divine!!! Thank you a thousand times over. I had this from someone once, and I am glad to now know how to make it myself! Very easy, and yummy! Made no changes!
VERY good with one to two teaspoons of caraway seeds added (sehr echt!).
This tasted great! I've been trying all sorts of onion recipes and this one reminds me a lot of perogies.. yum. The only two things I would do differently for next time would be 1) use a homemade crust as store bought was too fragile to lift the pie piece out of the pie plate and 2) mix the onion/bacon mixture into the sour cream/egg mixture as in Onion Pie. Otherwise it was great :)
Delicious! I served this pie alongside bratwurst and a green salad. Hubby said he thought it was the best dinner I'd made all year. We all loved it. Thank you for a keeper Miss Annie!
I really loved this. My kids were not a crazy about it though. I was not sure what to expect, the flavor was very good. I could have ate this by itself for breakfast. I might try this again if I am going to have a lot of people over. See what they think.
I made this for my own private ZWT. I'm trying to make authentic ethnic dishes. I wasn't sure what to expect. This is quite tasty and easy. Step * had me a bit confused ("beat in inches"?) But whatever--it came out good, though I did have to cook it quite a bit longer to get the golden brown effect. Thanks for sharing.
I used 5 or 6 slices of bacon which worked well. Next time I might chop the bacon before putting on the bottom of the pie.. I found while eating it the bacon pulled out in one bit. This had wonderful flavor. I did add about 1 tsp of thyme, and a bit of garlic powder to the sour cream mix. Great recipe!
This was so good that I searched the internet for Frugal Gourmet book and bought it. I only made half of the recipe, and instead of putting it in a pie plate just made it like a giant pastie. Had to work fast to get it sealed before the sauce ran out. It turned out really well. I live at a high altitude so baked for 25 minutes at the 400 degree temp. and covered the edges of pastry with foil for the first 15 minutes. Thanks
This was great recipe however i needed to chop my onion finer to get the consistency for a smooth pie. Flavor was great