Photo by Matt Rose

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2 (8-inch) double-crusted pies

  • 1 teaspoon dry yeast
  • ⅔ cup warm water
  • 2⅓ cups all-purpose flour, divided
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • Spiced Onion Filling
  • 2 medium onion, sliced
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon cumin seed, toasted and ground
  • ½ teaspoon coriander, toasted and ground
  • ½ teaspoon hot chili powder
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 tablespoon parsley
  • 1 tablespoon cilantro
  • Pie
  • Extra virgin olive oil
  • 4 slices prosciutto or aged country ham, such as Benton’s
  • ⅔ cup fig jam or chutney
  • Sea salt


  1. In a mixing bowl, proof yeast in 120-degree water until it starts to foam.
  2. Using the dough hook of the mixer, mix half the flour into the yeast/water mixture.
  3. Add the salt and olive oil and the remaining flour and knead with the dough hook until elastic, about 5 minutes.
  4. Set aside and let rest for at least 30 minutes before dividing and rolling.
  5. Divide dough into 4 4-ounce pieces and roll each into an 8-inch circle.


Spiced Onion Filling 

  1. Sauté onions in butter over medium heat until translucent. Add all seasonings except cilantro and cook slowly for another 10 minutes.
  2. Remove from heat and stir in the cilantro. Let cool.



  1. To build Berber pies, brush the surface of the bottom crust with extra virgin olive oil.
  2. Spread on the cooled spiced onions, leaving a 1⁄4-inch border. Lay the ham on top and then spread fig jam over the ham.
  3. Lay the top crust over the filling and crimp the edge of the bottom crust over the top crust. Cut a couple of slits in the top crust for steam to escape.
  4. Preheat oven to 400 degrees. Bake pies (preferably on a baking stone) for about 6−8 minutes, until crusts are golden brown.
  5. Brush with extra virgin olive oil and sprinkle with sea salt. Let sit for a couple of minutes. Cut into wedges.
  • Recipe By
    Chef John Fleer of Rhubarb, Asheville, North Carolina
  • Contributing City
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