Vidalia Tomato Pie Recipes

VIDALIA ONION PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
• In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
• Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

SWEET VIDALIA ONION PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside.
• Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust.
• In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese.
• Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.

VIDALIA TOMATO PIE

Steps:

• Preheat oven to 400°F.
• In a mixing bowl, toss tomatoes, onion, basil, and salt.
• Spoon mixture into crust.
• Sprinkle with crumbled bacon.
• In a small bowl, stir together cheese, mayonnaise, and garlic powder.
• Spread mixture over pie to edges.
• Bake, uncovered, at 400°F for 25-35 minutes or until golden brown.

VIDALIA ONION PIE

Steps:

• Preheat oven to 350 degrees F.
• Marinate tomatoes in balsamic vinegar, salt and pepper.
• In a heavy saucepan on stovetop, saute onions over medium heat in butter and olive oil until transparent. Pour cooked onions into the piecrust and top with pimento cheese. Cover pie with tomatoes, then top with crushed butter crackers and Parmesan.
• Bake for 30 minutes and enjoy!

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

CHEESY VIDALIA ONION AND TOMATO PIE

Steps:

• Preheat oven to 375 degrees F.
• Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
• Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
• Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
• 2 teaspoons Essence, recipe follows
• In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
• Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

CHEESY VIDALIA ONION AND TOMATO PIE

Steps:

• Prepare pie crust per package directions. Remove from oven and let cool for about 10 minutes. Reduce oven temperature to 375 degrees. Slice the tomatoes and sprinkle with salt and pepper and allow to drain on paper towels for about 30 minutes. Separate egg. Mix yolk with 1/4 cup mayonnaise in a small bowl. Lightly beat the egg white and brush on the pie crust. Sprinkle 1/3 of breadcrumbs on bottom of pie crust. Top with 1/2 of tomato slices and then 1/2 of sliced onions. Drizzle with 1/2 of mayonnaise mixture, 1/2 of thyme and basil, then 1/2 of both cheeses. Use 1/2 of remaining breadcrumbs, and then all of the other layered ingredients in the same order. Top with remaining breadcrumbs, drizzle with olive oil, and finish with grated Parmesan. Bake until bubbly and hot, about 1hour, 15 minutes. Remove from oven and allow to cool for about 30 minutes before slicing. Serve warm or at room temperature.