Vidalia Onion Bacon Pie
Vidalia Onion Bacon Pie Crust: 2 ½ cups All-Purpose flour ½ teaspoon salt ½ teaspoon black pepper 16 tablespoons butter, salted or unsalted, cut into small pieces 8 tablespoons ice water Mix flour, salt and pepper together and cut in the butter till resembles pea size. Add the ice water and mix will it holds together. Divide the dough in half and wrap separately into plastic wrap and chill for about 30 minutes. Take out one disk and roll out on a well-floured pastry cloth, adding more flour as needed to prevent sticking. Place the rolled-out crust on a 9 - inch deep dish pie plate. For the second disk (for the top crust) add ¼ cup sharp grated cheese and work the cheese in the dough. Filling: 3 cups Vidalia onions, thinly sliced 2 eggs ¾ cup milk ¾ teaspoon salt ½ teaspoon black pepper ¼ cup sharp Cheddar cheese, grated 4 slices thick bacon, cooked and crumbled Cook bacon in hot skillet till crisp. Remove and set aside. Sauté the onions in the bacon fat till translucent, but not browned. Spoon into crust. Beat eggs with milk, salt and pepper and add the crumbled cooked bacon. Cover with top rolled-out crust that has the cheese mixed in. Decorate as desired with any leftover pastry dough. Vent and bake at 350 degrees for 30 minutes. Cool slightly before slicing. Makes a great side dish. Katherine Brown 9 Whittier Lane Palm Coast, Fl 32164 Category – Double Crust Pie
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