Locally Grown Eats: Tomato and Vidalia Onion Pie
We love cooking and we love locally grown eats! Two items that are always found in our kitchens are tomatoes and onions, adding robust flavor to our favorite recipes and concoctions. We’ve discovered fresh is fabulous with trips to R & G Farm, Market On Madison’s Farmers Market and Dexter Produce! This week we tried our hands at a true southern favorite, Tomato and Vidalia Onion Pie.
Juicy heirloom tomatoes this week are courtesy of R & G Farm’s partnership with Common Market Southeast’s farm basket program. Heirloom tomatoes are grown with love with seeds passed down season to season, from our hardworking Georgia farmers. Fresh basil also included in the vegetable box was a savory surprise!
Vidalia Onions are the most unique of all Georgia Grown eats in our peachy state! Did you know certified Vidalia onions are ONLY grown in twenty counties in Georgia, one of which happens to be a small area of Laurens County. Yay Us! We stock up on our favorite sweet onions at Dexter Produce.
Stocked with veggies, we stopped at the local Piggly Wiggly in Downtown Dublin, GA to pickup the the extra ingredients, grabbed the rolling pin and got to cooking.
Crisco Pie Crust
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold Crisco® All-Vegetable Shortening
3 to 6 tablespoons ice cold water
Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
Shape dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes.
Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
Fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use. Makes 2 crusts.
Tomato and Vidalia Onion Pie
1 pie crust – from scratch or store-bought
2 large tomatoes, sliced thin
1 large Vidalia Onion, sliced thin
1-2 tsp salt and pepper
1 Tbsp olive oil
2 Tbsp fresh basil, chopped
1 cup grated cheddar or mozzarella cheese
1/2 cup grated Parmesan
1/3 cup mayonnaise
Preheat oven to 350 degrees
Slice tomatoes and lay them on a cutting board with paper towel.
Sprinkle with salt and cover them with more paper towel, allowing them to dry for 15 minutes.
Combine the mayonnaise and cheeses in a bowl and set aside. We used half mozzarella and half cheddar for added gusto.
Layer your tomato and Vidalia Onion slices in the pie crust, alternating layers.
Sprinkle the mix with pepper, to taste and drizzle olive oil over the vegetables.
Sprinkle chopped basil and then spread cheese/mayo mix on top.
Add extra basil on top.
Bake pie for 40-45 minutes or until golden brown
We’re all looking for a bit of comfort during these times and this Tomato and Vidalia Onion Pie is heartwarming, mouthwatering satisfaction. We ten outta ten recommend! Go ahead and preheat the oven, we dare you not to eat the entire pie…it’s just locally grown eats after all!
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