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Caramelized Onion and Olive No Pan Pie

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  • 35 min prep time
  • 55 min total time
  • 5 ingredients
  • 2 servings
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This unexpected combo is as easy as it is tasty. Mix olives and onion in this super easy no-pan pie that takes only 5 ingredients!

Recipe by Angie McGowan
August 17, 2012

1
tablespoon olive oil
2
medium onions, thinly sliced
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1/4
cup sliced ripe olives
1
teaspoon fresh thyme leaves

Steps

  • 1 Heat oven to 450°F. Spray cookie sheet with cooking spray.
  • 2 In 10-inch skillet, heat oil over medium-low heat. Cook onions in oil about 30 minutes, stirring occasionally, until onions are soft and brown.
  • 3 Unroll pie crust on cookie sheet. Spread onions evenly over crust, leaving about 1 inch around edge. Sprinkle olives on top. Fold crust edge over in 2-inch sections. Continue around whole pie.
  • 4 Bake 18 to 20 minutes or until crust is golden brown and crisp.
  • 5 Sprinkle pie with fresh thyme.
  • 1 Heat oven to 450°F. Spray cookie sheet with cooking spray.
  • 2 In 10-inch skillet, heat oil over medium-low heat. Cook onions in oil about 30 minutes, stirring occasionally, until onions are soft and brown.
  • 3 Unroll pie crust on cookie sheet. Spread onions evenly over crust, leaving about 1 inch around edge. Sprinkle olives on top. Fold crust edge over in 2-inch sections. Continue around whole pie.
  • 4 Bake 18 to 20 minutes or until crust is golden brown and crisp.
  • 5 Sprinkle pie with fresh thyme.

Expert Tips

Red onions can also be used in this recipe.

For even more flavor, sprinkle feta or goat cheese over pie after baking.

For a salty twist, add sliced anchovies after baking.

No nutrition information available for this recipe
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