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Edible Art: Firefly Mama Cobb’s Fig and Onion Pie

Kitchen Overlord Mama Cobb's Fig and Onion Pie

Life can be hard on the outer planets. Sometimes you have whole bunch of hungry mouths to feed and nothing but a bag of onions to stuff in their pie holes. If you’re similarly afflicted, take a cue from Mama Cobb and turn them onions into a tasty pie.

Since might near everything seems to bring on a new sickness, them what can’t eat wheat can either substitute a Paleo pie crust made from ground almonds or turn it into a graham-cracker-esque bottom crumble with ground walnuts and dates.

Mama Cobb’s Fig and Onion Pie

Burn the bread, boil the tea,
You can’t take this pie from me.

1 baked frozen pie crust
3 large yellow onions
2 large white onions
1 large purple onion
2 tbsp Herbes de Provence
1/4 cup olive oil
1 bag black mission figs
1 tsp salt
1 cup red wine
2 tbsp honey
1 tsp cinnamon

Mix red wine, honey and cinnamon.

Cut off fig stalks. Slice figs in half lengthwise and soak them in the wine mix.

Peel and slice all your onions.

Over a MEDIUM heat (no hotter!) slowly caramelize the onions. This will take about 45-60 minutes. Don’t rush or mama won’t send you another cunning hat. Stir every 3-5 minutes to keep the onions from burning.

When the onions are dark golden brown and caramelized, add the Herbes de Provence (or your own favorite herb blend) and salt. Mix well and keep cooking another 2-3 minutes.

Tightly pack the onion mix into the pie shell.

Neatly top the onions with rings of sliced figs.

Wrap the edge of the pie crust in aluminum foil.

Bake at 350F for 25 min.

Serve hot with other colonial staples like a hearty plate of brown lentils, beans and rice, or your last can of high calorie protein paste.


Mama Cobb’s Fig and Onion Pie

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