- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Sunday, August 24, 2014
The Best Vidalia Onion Pie - With a Cheddar Crust
For the crust:
1 cup all purpose flour, chilled
6 tbls unsalted butter cut into small cubes and put in freezer for 15 minutes
1 cup coarse grated sharp cheedar cheese, chilled (white or yellow)
1 pinch salt
2 tbls ice water
In a food processor add the flour, butter and cheese and process for 15 seconds until the mixture resembles small peas. The add the ice water through the feed tube. Process until the mixture forms a ball. Remove and flatten the dough into a 6 inch round. Wrap in plastic wrap and refrigerate for 1 hour. Roll out onto a floured surface with a floured rolling pin into a 12 inch round. Roll the dough around the rolling pin and transfer to a pie plate. Gentley press into the pie plate, trim and crimp the edges. Refrigerate 15 minutes.
For the filling:
2 lbs Vidaliah onions sliced very thin
1 stick unsalted butter
3 eggs beaten
1 cup sour cream
1/4 tsp salt
1/2 tsp white pepper
1/4 tsp nutmeg
1/2 tsp Tabasco
saute onions until soft and cool slightly.
Beat eggs then add sour cream and seasonings and mix. Add onions and blend all together then pour into pie shell.
Preheat oven to 450 degrees and bake pie for 20 minutes. Remove and top with 1/2 cup grated Parmesan cheese then continue to bake 20 more minutes at 325 degrees. Let cool 15 minutes before serving. Done when a knife comes out clean when put in the center of the pie. Freezes well.
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