Vidalia Onion Pie with Bacon and Cheese
Ingredients
- Pastry
- Flour - 1-1/2 cups
- Salt - 1/4 tsp.
- Butter - 1 stick cut into pieces
- Sour Cream - 3 Tbs.
- Water - 1-2 Tbs.
- Filling
- Bacon - 3 slices
- Vidalia Onions - 1 lb. thinly sliced
- Eggs - 3
- Milk - 1/2 cup
- Sour Cream - 1/2 cup
- Flour - 1 Tbs.
- Nutmeg - 1/8 tsp.
- Black Pepper - 1/8 tsp.
- Swiss Cheese - 1 cup grated
Instructions
Pastry:
In a large bowl combine flour and slat. With a pastry blender cut into mixture until it resembles coarse meal. Blend in sour cream. Sprinkle on it water and work into the dough, add more if needed Pat the dough into a disc shape and wrap in plastic wrap and refrigerate for 30 minutes. On a lightly floured surface roll dough out into a 12 inch circle, then fit it into a 9 inch pie pan. Fold the overhang over a crimp the dough to form a decorative border. Prick the bottom of the crust lightly with a fork. Refrigerate pie shell for 30 minutes. Preheat the oven to 400°. Line pie shell with foil and bake for 8 minutes. Remove foil and bake 8 to 10 minutes longer. Reduce oven temperature to 375°.
Filling:
In a large skillet cook the bacon over medium heat until crisp about 10 minutes. Reserving the fat in the skillet, drain the bacon on paper towel. Crumble and set aside. In the bacon fat saute the onions over medium heat until softened but not browned about 10 minutes. Meanwhile in a medium bowl, whisk together the eggs, milk, sour cream, flour, nutmeg and pepper. Spread the onion evenly over bottom of the pie shell. Sprinkle the reserved bacon and the cheese evenly on top. Pour the custard mixture into the pie shell and bake for 20 minutes or until the custard had set and the top is golden brown. Serve the pie warm, garnish with parsley.
