VIDALIA ONION PIE

• 3 tablespoons butter
• 5 medium sized sweet Vidalia onions (peeled and thinly sliced and separated into rings)
• 3 eggs
• 1 cup evaporated milk
• 1/4 teaspoon dry mustard
• 1 teaspoon flour
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon Tabasco optional
• 1/2 cup sharp cheddar cheese grated
• 1 9 inch deep dish pie shell, (can use a bought pie shell or make your own)

Ingredients for homemade pie crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup Crisco cold
• 3/4 cup ice water more or less

• Melt butter in skillet on top of stove. Add onions and cook on medium heat until translucent and starting to brown. I cook mine about 30 minutes stirring frequently. You can add a little more butter if needed.

• Whisk together in a bowl the eggs, milk, dry mustard, salt, pepper, and Tabasco sauce. Once cooked, stir onions into the egg and milk mixture and pour into pie crust. You do not have to cook the pie crust first before adding the filling.

• Sprinkle cheese on top. Bake in a preheated 425 degree oven for 20 minutes.

• Reduce heat to 325 and bake another 20 minutes until brown on top and filling is set.

• Cool to room temperature before cutting. Makes 1 deep dish pie.

Instructions for our homemade deep dish pie crust:

• Combine flour with Crisco and cut the shortening into flour until resembles coarse crumbs. Add salt and ice water and mix with spoon until dough comes together in bowl to make a ball. Put in 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 your plate. Crimp edges with fingers. Use a fork to prick bottom and sides of pie shell before adding filling.