Vidalia Onion Pie {Recipe Revealed!!}

Recipe by request from several of my Facwbook friends

Vidalia Onion Pie

For a regular size pie plate:
Crust:
1/4 box cheese its
2 tbsp butter
Insides:
2 large or 3 small onions
2 cups shredded cheddar cheese
3 eggs
1/2 cup of milk

If you have a deep dish pie plate, you’ll need a little more of everything.

To put it together,  crush the cheese crackers and add butter to make the crust and sautée the onions (with salt, pepper and red pepper flakes).

Layer the cooked onions with shredded cheese in the pie crust (I usually start and end with cheese).

Then mix the milk and eggs with salt and pepper and pour over top. Poke through the onions to let it sink in and add more milk if It looks like it needs it. Bake at 375° for about 30 minutes, or until set.

If it’s deeper, do three large or four small onions. Obviously, double thethe recipe if making two shallow pies.
I have never measured the cheesy crackers. I just crush em and line the pie plate until things look right.

This is very similar to a quiche and great for cheese and onion lovers.

Chicken Rosemary Pizza

So the other night me and the hubbster tried making chicken and rosemary pizza. It was pretty good which means that next time it will be awesome.

First, we made the dough using our bread maker. We followed the recipe except for our addition of 1/2 tablespoon of Italian seasoning.

The dough came put great and it rolled out like a dream. Only a tiny bit of flour dusting was kneaded. I also allowed the dried rosemary to soak in some olive oil for 20 minutes because I didn’t have fresh.

I generously brushed the dough with the rosemary and olive oil. Then layered my cooked, shredded chicken and sliced fresh mushrooms. Lately, I added the Italian blend shredded cheese and popped it into the oven on 350° for 20 minutes.

The final product speaks for itself.
However, we did decide on future changes:
1) Sauté mushrooms and onions for toppings.
2) Back off the Italian seasoning in the dough just a touch.
3) Use fresh rosemary and crush before putting on pizza.

Day 228: Pumpkin for Your Face

Here were the pumpkin pies I made for Thanksgiving! They were especially delicious because I used pumpkin that Kit and I canned earlier this year. So awesome!

We still have a few more cans of pumpkin left that I may end up making pumpkin bread with.

I made my own crust too. Which is not as hard as people make it sound. It is just more time consuming.

My pie crust recipe is nothing special.

Throw a few ice cubes into a big measuring cup with about 1 cup of water in it.

In a bowl, mix 2 cups all purpose flour with 1 tsp salt and 2/3 cup shortening/lard using a pastry blender (much easier to buy this tool than using a knife and fork).

Once combined, start adding 1 TBSP ice water at a time until the mixture forms a ball. You will add 6-8 TBSP.

Divide ball in half and roll each one out to create a top and bottom crust.

The trick? I add a little extra kick to my homemade crusts. If for a sweet pie, I add 1/3 cup of brown sugar and cinnamon–if it will compliment the pie.

Savory crust for quiches, I add a touch more salt and garlic powder.

Adding a little something to your crust will ensure it won’t be completely bland. It will enhance the flavors of the dish.

Do you like my pumpkin cut outs? I thought they looked fancy like a magazine. Same crust recipe, I let my pies cook a bit so the cut outs wouldn’t sink into the pie custard.

Day 184: Snow White Pie

Please notice my beautiful lattice crust. Kit helped me.

Okay, this blog has very little to do with Snow White except the fact that she does not abide by even the most lax of health standards while baking apple pie from scratch.

There are no bird feet nor droppings in my pie!

We found an apple tree on our property and Kit believes it might be a wine sap variety.
Red peel, sweet and wonderful to bake with too!

I have a ton more apples I need to put up and freeze. This has been an awesome year for apples!

How did it do after baking?

Perfectly!!
The original recipe said to bake it for an hour on 375, which was way too high.

It tasted even better than it looks. I made another apple pie (not quite as pretty) right afterwords because Kit loved it so much. There is one piece left in the fridge.

I have written down and will keep this pie recipe for sure.

I did use coconut oil for the crusts. It worked very well because it was partially solidified. This is definitely key, much like butter or lard having this element cool or cold will make for a more malleable crust.