Please excuse the chipper mood. Glee came back tonight after a LONG Summer hiatus. Ma and I are hardcore Gleeks so we are in geeked out moods tonight. Now onto the reason you guys come by our lovely space of food writing, this week's recipe. It was my pick and its something out of left field (as always lol). Let me tell you a little story about a blog mistress, a food network pie showdown, and some onions. I, Dinah love the pie competitions on Food Network. There, I said it. Hey there are worse things in the world to be addicted to. So while watching one of the pie competitions I noticed this pie that seemed out of place. It was made by this guy who used to make onion pies with his grandma. At first I was like A: I hate onions. I mean if it came down to me kissing a toilet and eating a raw onion I think I need the right shade of lipstick for the bowl to lay a pucker on. & B: He's got to be kidding. He's not going to win against these women with their cherry and peach pies. So as the show went on he began cooking the onions and making this quiche pie thingy and the dreaded onions? they didn't turn out so bad looking. I thought "Hmm, I'll try that one day". So I stored the recipe in the "Maybe I'll try it one day pile" and went along with my day. That day turned into 5 years later and I ran across a vhs tape in my room that had the competition on it. I then realized I still had the link for the recipe the blog was the perfect chance/excuse to give it a go. So that's what we did. Everyone was huffy all week and I even heard a few grunts about my choice but I stand by this concoction. I have onion faith.
Let's get started:
Vidalia Onion Pie
Total Time: 2 hr 0 min
Prep: 20 min
Inactive: 1 hr 0 min
Cook: 40 min
Yield: 8 servings
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.
How did this one work out? Well here goes:
Dear Mr. John Michael Lerma,
While I am a raw onion hater for life...you have changed my views on cooked onions. Your pie was super yummy, it was super easy to make, and it made me feel like I was eating an onion ring pie (love love love onions rings). So no more will you hear from me how your odd choice would never measure up to the ladies who bring in their cherry and peach pies. Keep fighting the good onion fight sir! XOXO~Me
Tid Bits:
*If you go looking for vidalia onions at your local grocery store and they don't have them ask the workers there what kind of sweet onions they carry and just use what they have on hand.
*Not into baking your own pie crust? Try refrigerated pie dough. Works just as good.
Ma's Spot: When Dinah brought up this recipe of an onion pie the first thing I did was run for the hills. I have to say though that after we made the recipe and I tasted it amazing was the word that came to mind. I loved ratio of onions to the eggs to the sour cream. It was just great and came together for me. It made one fantastic dinner. Prepare it with a nice little salad on the side and your family will love it. I encourage you to give this a try.
*SNACK CORNER:*
It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's picks:
Dinah: We've got something tonight that I was a little jazzed about buying. It's a snack that can show off yours truly's skills in the baking world. My pick this week is from the lovely lady who goes by the name Betty Crocker. She has put out a new thing by the name of FundaMiddles. Cute name eh? So the idea of it is no frosting on the top and frosting melted in the middle. Now that's my kind of cupcake cause as crazy as it sounds I am just like my grandma and I am not a fan of frosting (well buttercream is amazing but that's as far as it goes) or the taste of pure sugar. These were FANTASTIC! I loved even after letting them cool for a few hours the middle was still gooey. Thumbs up my friends, a must pick up.
Ma: I have to say I really enjoyed this weeks snack especially when I didn't have to make it. I left it up to my baking daughter. It was like eating an inside out cupcake. It tasted like the frosting was on the inside. If you don't like like a lot of frosting or anything with tons of sugar (like my Dinah) then these cupcakes are for you. I on the other hand like a lot of frosting so I was skeptical of these but I have to say with each bite of these you get the frosting. So it would be great for a nice treat for kids to have and parents will love the no frosting mess. So go out to your local store, buy a box, and enjoy!
That's all folks, we'll see you here next Tuesday for more food goodness. Have a great week guys!
Spoons & Spatula's
~Dinah & Ma
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