When writing a recipe for Vidalia Onion Pie, one’s first sentence must begin with an obligatory y’all. . .
Y’all, I’ve been into super simple dinners this summer. Nothing fancy, nothing too messy (since the rest of my house is in utter chaos with children on summer break), nothing fussy. This Vidalia Onion Pie has been the ticket on several occasions. After a weekly visit to the Farmers Market for all my fresh veggies, heirloom tomatoes among them, I take what hasn’t been used to make my summer lunch staple—a big ol’ tomato sandwich on white—and get to work. Depending on how much time I have, I’ll either make my crust from scratch or buy frozen. From there, it’s a matter of mixing, spooning in the filling, topping, and baking. Vidalia Onion Pie makes for a scrumptious companion to a fried chicken dinner or the main event if you have several summer sides.
Vidalia Onion Pie
Ingredients:
1 deep dish 9″ pie / pastry shell
2 large Vidalia onions
2-3 medium tomatoes, firm and sliced
2 tablespoons butter
¾ cup mayonnaise (In honor of my husband’s grandmother, we use Duke’s)
1 cup grated cheddar cheese
1 cup grated parmesan cheese
Brown pie shell in oven at 400 degrees for 5-7 minutes. Arrange sliced tomatoes in the bottom of the shell. Sauté onions in butter until tender and layer on top of tomatoes. Mix mayo and cheese, then spread on top of pie. Bake in oven at 375 degrees for 35 minutes or until golden brown and bubbly. Garnish with a few sliced tomatoes or halved cherry tomatoes, and chopped fresh parsley. Serves 4–6.
Summertime is also berry picking season. If you are fortunate enough to have a fruit farm nearby, they may still be harvesting in August. We are lucky to have so many options in Charlottesville but especially love The Market at Grelen in Somerset, Virginia. The picking is easy, the people are lovely, the gift shop is amazing, and we often show up on a day with live music or a fun workshop going on. On this most recent visit, we arrived to find fresh-out-of-the-oven blackberry tarts. I didn’t snag the details from the chef—my mouth was too full—but I love Grelen’s Pinterest page of blackberry recipes. How smart!
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