Vidalia Onion Pie

Total Time:
2 hr
Prep:
20 min
Inactive:
1 hr
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon sugar
  • 1/2 teaspoon kosher or Hawaiian salt
  • 1/4 cup cold all-vegetable shortening, cut into small pieces
  • 1/4 cup cold unsalted butter, cut into small pieces
  • Cold water
  • Filling:
  • 1/4 egg yolk and 1 teaspoon water for egg wash
  • 1/2 cup unsalted butter
  • 2 pounds Vidalia onions, thinly sliced
  • 3 large eggs, beaten
  • 1 cup sour cream
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon kosher or Hawaiian salt
  • 1/2 teaspoon freshly ground black pepper
  • Freshly grated Parmesan
Directions

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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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4.8 20
We don't each much sugar in our home so making a pie was not a normal event. This was excellent. Walla Walla Sweets are in season now so I used them. Made this is a very deep dish, probably equal to two pies. Put some parmesan cheese in the pie and then topped with parmesan for the last 15 minutes of baking. Mine had to be in the oven for 45 minutes (yes, it was very deep. Plan on having a piece for lunch every day this week and will certainly make this again. Great meal!!!! item not reviewed by moderator and published
For what this comment may be worth to a reader... 1. Read the recipe. Went to store and bought all ingredients. 2. Result...texture...aroma...flavor...DELICIOUS! Personal opinion...make this recipe for yourself. Smell and taste. If it's a winner, pass it on. Annie , Fremont , CA item not reviewed by moderator and published
I made this when I first saw it years ago after the airing of the pie contest. Just made it again for the first time in a while, and hey wow!..just delicious. I bake it without a crust to make it a little lighter calorie. Just oil or spray a pie dish and pour the filling in. Proceed with the filling and bake times as written, just skip the crust. Makes a great side dish..or chop up some ham or smoked sausage to add in and make a meal. Add your favorite spices or mix-ins to make it your own. item not reviewed by moderator and published
I made this pie about three years ago and my whole family loved it. I misplaced the recipe and have since run across it in my recipe fiiles and I thought that I would make it again. It was as good as I remembered and just as easy as I remembered. I would though recommend making the pie crust yourself only because I am not a fan of the refrigerated kind. The crust is really easy when prepared in a food processor. item not reviewed by moderator and published
This recipe is absolutely wonderful. I've had to wait months to make it again, because Vidalia onions aren't available all year and I refuse to use any other. I substitute a store-bought pie crust, the kind that's already rolled out and refrigerated. That makes getting to the eating part a lot faster. item not reviewed by moderator and published
It's afamily favorite. I have also tried it with 3-4 oz. of cooked ham and 1/4 tsp. of Cyanne pepper. Also very good. item not reviewed by moderator and published
This sumptuous pie is so incredibly delicious!! I needed to complete it in less than an hour for some unexpected luncheon guests. I used a fridge roll-out crust, brushed it with the egg mixture, and cooled it as directed while I mixed the filling. The only filling changes I made were to add the 3/4 egg remainder making the egg total 3 & 3/4. Also, I did not top the pie with parmesan cheese since I added t/3 cup into the filling mixture itself. For the Last 20 minutes baking at 325 degrees, I tented the pie with foil to avoid over browning. The pie turned out picture perfect and received raves from my guests as they devoured it. item not reviewed by moderator and published
My husband and I went to a party, and I forgot about the appetizer I was supposed to bring. I logged onto Food Network website and looked for fast and easy appetizer recipes. I love onions, so I printed this off. My husband made it, and we only got complements from everyone who tried it.... They thought I made it, but i gave my husband the credit he deserved. I want to use it sometime in the future as a side dish.... This recipe was the hit of the party!!! item not reviewed by moderator and published
I watched him make this on tv for a pie contest and was really rooting for him. I've made it a few times and it's always good. I stopped making it for Thanksgiving...it seems to be a better hit with Easter ham. I cheat on the crust, I'm no baker. item not reviewed by moderator and published
I made this for two of my aunts that are excellent cooks and they could not believe how good and easy it was. Can't wait to make it again. item not reviewed by moderator and published

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