JOHN MICHAEL LERMA'S VIDALIA ONION PIE
This guy is a cooking god! I love him, I wish he was my best friend. I happened to see him on the Food network, taped the show and now I can't stop watching it. Don't tell my husband. Help!!!
Provided by laurenpie
Categories < 4 Hours
Time 1h15m
Yield 1 9 inch deep dish pie, 6 serving(s)
Number Of Ingredients 16
Steps:
- 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 course meal.
- Drop by drop, add the 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 one hour.
- Lightly spray a deep 9-inch pie pan or 8-1/2 fluted flan pan with vegetable cooking spray. Roll out dough and place in pie plate. Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Makes pastry for 9-inch single-crust pie.
- FILLING.
- Preheat oven to 450 degrees.
- Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream, and flour. Add to onion mixture. Season with salt and pepper and pour into chilled pie crust. [Cook briefly until thick.] Top with grated cheeses.
- Bake for 20 minutes. Reduce oven temperature to 325 degrees and bake for an additional 20 minutes or until center is set.
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Amber Cummings
[email protected]I'm going to look for a different Vidalia onion pie recipe to try.
Rafiya 123
[email protected]I'm not sure if I'll make this pie again. It was a lot of work and it didn't turn out as good as I hoped.
Avto Zoidze
[email protected]I'm going to try making this pie again, but I'll make a few changes to the recipe.
Rakesh Munneeram
[email protected]I'm not sure what went wrong, but my pie didn't turn out as good as I hoped. The crust was too soggy and the filling was too runny.
Angela Crosby
[email protected]This pie is a little time-consuming to make, but it's worth it. It's so delicious!
Hari bhattarai
[email protected]I'm going to try making this pie with different types of cheese next time. I think it would be good with cheddar or mozzarella.
Raen Nieze
[email protected]I love that this recipe uses Gruyère cheese. It adds a really nice flavor to the pie.
Doaa Basem
[email protected]This pie is a great make-ahead dish. You can make it the day before and then just reheat it when you're ready to serve.
Linda Foster
[email protected]I'm not a baker, but this recipe was easy enough for even me to follow.
Lina Fengler
[email protected]This pie is a great way to use up leftover Vidalia onions.
John Akinde
[email protected]I've never been a big fan of onion pie, but this recipe changed my mind. It's so delicious!
Beg Akeel
[email protected]This is my new favorite onion pie recipe. It's so easy to make and it's always a hit.
Rezwan Wisal
[email protected]I made this pie for my family and they all loved it. Even my picky kids ate it up!
Randy Clement
[email protected]This pie is perfect for a potluck or picnic. It's easy to transport and everyone loves it.
Maria Carrillo
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish.
Nelita Parungao
[email protected]This was my first time making Vidalia onion pie and it turned out great! The recipe was easy to follow and the pie was delicious.
Robert haley
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The onions are so sweet and the crust is so buttery. I highly recommend it!
Janice Schnarr
[email protected]This Vidalia onion pie was a hit! The onions were perfectly caramelized and the crust was flaky and golden brown. I loved the addition of the Gruyère cheese, it added a nice sharp flavor.