It’s an unusual pie, but it’s delicious! If you love onions, this is a must-make dish!
❤️Why I love this recipe
We love sweet Vidalia onions, and this pie really hits the spot. It uses homemade flaky pie dough and is very delicious. I love the combination of sharp cheddar cheese and this pie! This is the perfect dish for Meatless Monday. It also makes a great side dish. Super versatile!
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You can always use store-bought fabric if you prefer. We love homemade, but we understand wanting to save time. We recommend the deployment type by Pillsbury. We love sharp cheddar cheese, but if you want to change up the cheese, you can do that too. If you can’t find Vidalia onions, you can use sweet onions.
⭐Tips
This pie takes a while to set, but keeps warm well into the next day. It’s perfect to prepare about an hour before the gathering. If you can’t find Vidalia onions, you can use sweet onions.
Other delicious recipes:
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Vidalia onion pie
This Vidalia Onion Pie is a favorite. If you like sweet onions, you must try this delicious dish.
Ingredients for homemade puff pastry:
2 cup all-purpose flour1 teaspoon salt3/4 cup Crisco cold3/4 cup ice water more or less
Melt the butter in a frying pan on the stove. Add onions and fry over medium heat until translucent and starting to turn golden brown. I cook for about 30 minutes, stirring frequently. You can also add a little more butter if you like.
Combine eggs, milk, dry mustard, salt, pepper, and Tabasco sauce in a bowl. Once cooked, mix the onions into the egg and milk mixture and pour into the pie crust. There is no need to cook the puff pastry before adding the filling.
Sprinkle cheese on top. Bake in a preheated oven at 425 degrees for 20 minutes.
Reduce heat to 325 degrees and bake for another 20 minutes, until golden brown and filling is set.
Allow to cool to room temperature before cutting. Makes one deep dish pie.
How to make homemade deep dish pie crust:
Combine the flour and Crisco and cut the shortening into the flour until it resembles coarse crumbs. Add the salt and ice water and mix with a spoon until the dough forms a ball. Place in the refrigerator, uncovered, for 30 minutes.
Remove and roll out on a floured surface to about 1/4 inch thick. Add to pie plate and trim edges to fit plate. Crimp the edges with your fingers. Use a fork to poke holes in the bottom and sides of the pie shell before adding the filling.
It can be stored in the refrigerator for 3 to 4 days. Also, the time to make this pie does not include the time to prepare the pie crust.
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