Pumpkin and Onion Pie
Description
Perfectly pairs with tea and coffee. The preparation of any pie starts with the dough. Cut the butter into cubes and place them in a bowl. In another bowl, mix flour and salt. Put both bowls with ingredients into the freezer for 1 hour. After an hour, make a well in the center of the bowl with flour and add the chilled butter. Mix thoroughly until the mixture resembles coarse crumbs. Whisk sour cream with 2 teaspoons of lemon juice and ¼ cup of cold water. Make another well in the mixture and pour in the liquid. Mix the dough, rubbing any large lumps between your fingers until smooth. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour. Now it's time to prepare the pumpkin. Cut it into small pieces, mix with olive oil and ½ teaspoon of salt. Preheat the oven to 190°C (375°F). When the oven is ready, spread the pumpkin on a baking sheet lined with foil and roast for 30 minutes, flipping the pieces after 15–20 minutes. While the pumpkin is roasting, prepare the onions. Thinly slice them. Melt a couple of butter cubes in a skillet and sauté the onions over low heat until soft and golden. Don't forget to add 2–3 pinches of salt and 1 pinch of sugar. Once the onions are ready, mix in cayenne pepper. The final and most important stage: increase the oven temperature to 200°C (390°F). Combine the roasted pumpkin, sautéed onions, grated cheese, and chopped sage. On a clean, floured surface, roll the dough into a circle about 30 cm (12 inches) in diameter. Transfer the dough circle onto a baking sheet. Spread the filling over the center, leaving a 3–4 cm (1–1.5 inch) border of dough around the edges. Fold the edges over the filling as much as possible, leaving the center exposed. Bake the pie in the oven for 30–40 minutes. Once baked, let it rest for 5 minutes, then slice and serve warm. Serve warm or cooled. Perfect with tea.