Vidalia Onion Pie with Cornbread Crust Print Email

The Crust
½ cup Cornmeal ( I used white cornmeal, but either work)
½ cup All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
1 egg
2 Tablespoons Butter
4 Tablespoons Ice-Cold Water

one 9”pie pan, coated with baking spray

Sift dry ingredients together and place in food processor fitted with pastry cutter blade. Add egg, butter, and pulse until mixed. Add water, a tablespoon at a time. This will form a sticky mass of dough.
Press into the prepared pie pan. If the dough is too sticky, add a little cornmeal.

The Filling

3 medium Vidalia Onions, sliced
1 Tablespoon Butter
½ cup kernel Sweet Corn (can be fresh or frozen)
1 cup shredded White Cheddar Cheese
2 eggs
1 cup Half-and-Half
½ teaspoon Salt
¼ teaspoon Black Pepper
4 sprigs Fresh Thyme

Heat a large skillet, then melt butter. Add onions and toss until lightly coated. On medium heat, sauté the onions for about 15 minutes, stirring occasionally, until caramelized. Remove from heat.

In a bowl, beat the eggs and half-and-half together well—no traces of yolk.

Layer the bottom the pie with about half of the shredded cheese. Sprinkle with corn kernels, then add the onions. Pour the egg custard mixture over this. Top with remaining cheddar, the leaves from the sprigs of thyme, and a few grindings of black pepper.

Bake in a preheated 375 degree oven for 40 minutes—top will feel set and be nicely browned. Serves 4-6 -