French Onion Pie

Directions

1. For Pastry: Stir the flour and salt together. Cut in shortening till pcs are the size of small peas. Sprinkle 1 tbsp water over part of the mix; toss gently with fork. Push to side of bowl. Repeat till all is moistened. Form into a ball. Flatten dough with hands on floured surface, roll 1/8" thick and place in a 9" pie pan. Trim edges, fold under and flute all around. Bake in a 450 degree oven for 5 min. Reduce oven temperature to 325 degrees. Cool slightly.For Pie: Fill bottom of pastry with 1 1/4 cups of the onion rings; reserve remaining for garnish. Meanwhile, in saucepan, put together lowfat milk and cheese. Cook and stir till cheese is melted. Gradually stir into the large eggs. Add in 1/2 tsp salt and cayenne. Place pastry on oven shelf; pour in egg mix. Bake in 325 degree oven for 25 min. Sprinkle reserved onion rings around edge of pie. Bake for 5 - 10 min more till knife comes out clean when inserted just off-center. Let the pie stand at room temperature 10 min before serving. Cut into wedges. Serves 6.