Vidalia Onion Pie
1 unbaked pie crust (see recipe below)
1 Tbsp butter
3 c chopped Vidalia onions
8 oz. cream cheese, softened
1 extra-large egg
1/2 c 2% milk
1/2 c buttermilk (*see note)
salt
dash of hot sauce
Preheat oven to 350. Melt the butter in a large skillet and cook the onions about five minutes. Put onions in pie crust. Blend cream cheese and egg until smooth, then mix in milk, buttermilk, salt, and hot sauce. Pour over onions. Bake for 45 minutes or until set.
*My buttermilk was really thick so I used 1/2 cup. If you use normal buttermilk, that may make the sauce a bit too thin. Adjust it down as necessary, or you may want to use a little extra cream cheese or sour cream or yogurt.
Pie Crust
I make all my pie crusts with my food processor. It's easy. For a standard-sized pie pan - add a little more flour for a quiche pan:
1 1/2 c flour
6 Tbsp butter, cut into small pieces
About 4 Tbsp cold water, milk, or buttermilk
Put flour and butter in the food processor with a chopping blade. A combination of white and whole wheat is nice. Hit the button a few times until the mixture is blended and looks like course crumbs. Turn it on low and add liquid until the dough begins to hold together.
Roll out the dough and press it into a pie or quiche pan.
Sources:
White and whole wheat flour: Old Mill of Guilford
Butter: Homeland Creamery
Milk and buttermilk: Homestead Creamery (Earth Fare)
Organic Vidalia onions: Earth Fare
Organic Valley cream cheese: Deep Roots Market
Free-range "authentic" egg: Back Woods Family Farm
This was Laurie O'Neill's potluck dish at the Levering Orchard picnic June 11, 2006.
