VIDALIA ONION PIE

It is a distinctive pie however it’s scrumptious! For those who love onions it is a dish you have to make!

❤️WHY WE LOVE THIS RECIPE

We love a candy Vidalia onion, and this pie actually hits the spot. We use a home made flaky pie crust, and it tastes great. We love the mixture of sharp cheddar with this pie! It is a nice dish for Meatless Monday, or it may be an important facet dish. Tremendous versatile!

SWAPS

You’ll be able to all the time use a store-bought crust if you wish to! We love the home made however completely perceive if you wish to save a while. We propose the rollout type by Pillsbury. We love the sharp cheddar, however if you wish to swap up the cheese, you may. For those who can’t discover Vidalia onions, you should utilize any candy onion.

⭐TIP

This pie wants time to arrange and it additionally reheats properly the following day. Excellent to make for a gathering an hour or so upfront. For those who can’t discover Vidalia onions, you should utilize any candy onion.

OTHER DELICIOUS RECIPES:

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Judy Yeager

This Vidalia Onion Pie is a favourite.. in the event you love candy onions positively give this scrumptious dish a strive!

Prep Time 15 minutes

Cook dinner Time 1 hour

Course Brunch, Primary Course

Delicacies American

3 tablespoons butter
5 medium sized candy Vidalia onions (peeled and thinly sliced and separated into rings)
3 eggs
1 cup evaporated milk
1/4 teaspoon dry mustard
1 teaspoon flour
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco non-obligatory
1/2 cup sharp cheddar cheese grated
1 9 inch deep dish pie shell, (can use a purchased pie shell or make your individual)

Substances for home made pie crust:

2 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco chilly
3/4 cup ice water roughly

Soften butter in skillet on high of range. Add onions and cook dinner on medium warmth till translucent and beginning to brown. I cook dinner mine about half-hour stirring regularly. You’ll be able to add just a little extra butter if wanted.
Whisk collectively in a bowl the eggs, milk, dry mustard, salt, pepper, and Tabasco sauce. As soon as cooked, stir onions into the egg and milk combination and pour into pie crust. You should not have to cook dinner the pie crust first earlier than including the filling.
Sprinkle cheese on high. Bake in a preheated 425 diploma oven for 20 minutes.
Scale back warmth to 325 and bake one other 20 minutes till brown on high and filling is ready.
Cool to room temperature earlier than slicing. Makes 1 deep dish pie.

Directions for our home made deep dish pie crust:

Mix flour with Crisco and minimize the shortening into flour till resembles coarse crumbs. Add salt and ice water and blend with spoon till dough comes collectively in bowl to make a ball. Put in fridge uncovered for half-hour.
Take away and roll out on a floured floor to about 1/4 inch thick. Add to pie plate and trim edges to suit your plate. Crimp edges with fingers. Use a fork to prick backside and sides of pie shell earlier than including filling.

Retains 3 to 4 days refrigerated. Additionally the time to make this pie doesn’t embrace the time to organize the pie crust.

Key phrase Vidalia Onion Pie

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