To make an Onion-pie

To Make an Onion-pie

WASH and pare some potatoes, and cut them in slices, peel some onions, cut them in slices, pare some apples and slice them, make a good crust, cover your dish, lay a quarter of a pound of butter all over, take a quarter of an ounce of mace beat fine, a nutmeg grated, a tea-spoonful of beaten pepper three tea-spoonfuls of salt; mix all together, strew some over the butter, lay a layer of potatoes, a layer of onion, a layer of apples, and a layer of eggs, and so on till you have filled your pie, strewing a little of the seasoning between each layer, and a quarter of a pound of butter in bits, and six spoonfuls of water. Close your pie, and bake it an hour and a half. A pound of potatoes, a pound of onions, a pound of apples, an twelve eggs will do.

The Art of Cookery Made Plain and Easy Which Far Exceeds Any Thing of the Kind yet Published by Mrs. Hannah Glasse, 1774 edition. Page 224

The preceding recipt has quickly become a camp favorite. Despite the name the pie has no over powering onion flavor, favoring instead the apple & potato end of the spectrum. With a particularly buttery crust and a side of ale, this pie makes a nice starter to a full 18th century meal or a light evening repast when served at temperature.