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Ham and Onion Pie


"Delicious cheesy ham and onion pie. Great if you have leftovers."
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servings 495 cals
Original recipe yields 10 servings (1 deep dish pie)


  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse meal. Gradually add water. Blend with fork until mixture forms a ball and leaves the sides of the bowl. Roll out half of the pastry on a lightly floured board to fit a deep dish 9 inch pie plate. Cover and refrigerate. Wrap remaining pastry in plastic wrap. Refrigerate.
  2. Saute the ham, onion, garlic, salt, and pepper in 2 tablespoons butter or margarine until tender. Cool to room temperature.
  3. Saute potatoes in remaining 2 tablespoons butter or margarine until crisp and tender. Season to taste with salt and pepper.
  4. Layer half of the cheese, ham mixture, and potatoes into the prepared crust. Repeat. Blend eggs and cream, and pour two-thirds over potatoes. Roll out remaining pastry on a lightly floured board to cover pie. Brush rim of crust with the egg and cream mixture. Top with second half of pastry. Trim and pinch edges to seal. Flute. Brush the top with remaining egg mixture, and trim with the pastry trimmings.
  5. Bake at 350 degrees F ( 175 degrees C) for 45 minutes, or until pie is golden.

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Read all reviews 18
  1. 20 Ratings

Most helpful positive review

This is a regular at our house. Everyone loves it. I use ready-made crusts and Swiss instead of Jarlsberg, otherwise, I follow the recipe as written. Hubby likes the leftovers for breakfast t...

Most helpful critical review

Bland, and not nearly enough ham.

Most helpful
Most positive
Least positive

This is a regular at our house. Everyone loves it. I use ready-made crusts and Swiss instead of Jarlsberg, otherwise, I follow the recipe as written. Hubby likes the leftovers for breakfast t...

Very, very good Eleanor. Due to lack of time, I had to cheat with this recipe. I used Pillsbury pie crusts and frozen hash browns. I used fat free half and half, which I doubled, asiago cheese a...

The filling is yummy but I must say I did not use the recipe's pie crust because I love emeril's savory pie crust recipe.And in doing so, the pie just had that WOW factor in my mouth.

Pretty good dish! I did use ready made pie crust and subbed swiss cheese for the Jarlsberg. I think it's best to let this dish set for about 15 minutes after coming out of the oven for the fla...

My whole family loved this pie. The only thing I would change is to add more cream. For some reason this was abit dry. But I will continue to make this.

If I had realized this was a double crust pie, I wouldn't have bothered with it. Since I'd already picked up the ingredients, I made it but only with the bottom crust. The pie was very tasty, b...

This recipe is absolutely delicious! For the crust I used 2/3 cup of butter instead of shortening, increased the garlic by two additional cloves and used extra sharp cheddar cheese in stead of ...

LOVED IT!! Great winter dinner

I love this recipe, I don't make my own crust for this though therefore making this a quick and easy dinner. My family is not found of Swiss cheese therefor I substitute a sharp cheddar.