Sweet Vidalia Onion Pie Recipes

SWEET VIDALIA ONION PIE

Steps:

• 1. Preheat oven to 450 degrees. Saute onions in butter until carmelized (a light browned color). Combine eggs, sour cream, salt, pepper, flour, milk and half of the cheese (add all of the cheese if making two-crust pie); mix thoroughly. Add onions.
• 2. You have different options in the next step: 1) TWO-CRUST PIE: Add all of the cheese in step 1, pour mixture into bottom pie shell. Top with upper crust; brush with melted butter. Top with small half-cut onions starting with outer ring working your way to middle; brush tops with melted butter. Sprinkle with small amount of fresh herbs. 2) 9X13 CASSEROLE: Spray a 9x13 baking dish with cooking spray. Pour onion mixture into dish. Top with remaining cheese-add additional cheese if needed.
• 3. Bake at 450 for 20 minutes. Reduce heat to 325 degrees and continue to bake for 20 minutes longer. This applies for pie as well as casserole. Cover edges of pie with aluminum foil during final stages of cooking to prevent excessive browning.

VIDALIA ONION PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
• In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
• Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

VIDALIA ONION PIE

Steps:

• For the crust: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender cut in the shortening and butter until the mixture resembles coarse meal. Drop by drop, add cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least 1 hour.
• Lightly spray a deep 9-inch pie pan or an 8 1/2-inch fluted flan pan. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for a 9-inch single crust pie.
• Preheat oven to 450 degrees F.
• For the filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F for the last 20 minutes or until center is set.