This is a unique pie but it is delicious! If you love onions this is a dish you must make!
❤️WHY WE LOVE THIS RECIPE
We love a sweet Vidalia onion, and this pie really hits the spot. We use a homemade flaky pie crust, and it tastes wonderful. We love the combination of sharp cheddar with this pie! This is a great dish for Meatless Monday, or it can be a great side dish. Super versatile!
SWAPS
You can always use a store-bought crust if you want to! We love the homemade but totally understand if you want to save some time. We suggest the rollout kind by Pillsbury. We love the sharp cheddar, but if you want to switch up the cheese, you can. If you can’t find Vidalia onions, you can use any sweet onion.
⭐TIP
This pie needs time to set up and it also reheats well the next day. Perfect to make for a gathering an hour or so in advance. If you can’t find Vidalia onions, you can use any sweet onion.
OTHER DELICIOUS RECIPES:
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Vidalia Onion Pie
This Vidalia Onion Pie is a favorite.. if you love sweet onions definitely give this delicious dish a try!
- 3 tablespoons butter
- 5 medium sized sweet 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 optional
- 1/2 cup sharp cheddar cheese grated
- 1 9 inch deep dish pie shell, (can use a bought pie shell or make your own)
Ingredients for homemade pie crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup Crisco cold
- 3/4 cup ice water more or less
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Melt butter in skillet on top of stove. Add onions and cook on medium heat until translucent and starting to brown. I cook mine about 30 minutes stirring frequently. You can add a little more butter if needed.
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Whisk together in a bowl the eggs, milk, dry mustard, salt, pepper, and Tabasco sauce. Once cooked, stir onions into the egg and milk mixture and pour into pie crust. You do not have to cook the pie crust first before adding the filling.
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Sprinkle cheese on top. Bake in a preheated 425 degree oven for 20 minutes.
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Reduce heat to 325 and bake another 20 minutes until brown on top and filling is set.
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Cool to room temperature before cutting. Makes 1 deep dish pie.
Instructions for our homemade deep dish pie crust:
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Combine flour with Crisco and cut the shortening into flour until resembles coarse crumbs. Add salt and ice water and mix with spoon until dough comes together in bowl to make a ball. Put in refrigerator uncovered for 30 minutes.
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Remove and roll out on a floured surface to about 1/4 inch thick. Add to pie plate and trim edges to fit your plate. Crimp edges with fingers. Use a fork to prick bottom and sides of pie shell before adding filling.
Keeps 3 to 4 days refrigerated. Also the time to make this pie does not include the time to prepare the pie crust.
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