First, the crust: With this recipe, the crust matters less than the filling. So prepare your favorite scratch pie crust or be content with a store-bought version.
Second, the filling in this pie can be one or two layers. I like the interior look of double layers: caramelized onion and bacon on the bottom; white custard on top. If you want to mix onions, bacon and all the wet ingredients, go for it.
Just don't miss out on Vidalia onions. They will be gone before you know it.
And a note from Nanette Davidson, culinary director at the Campbell Folk School since 1998: “This pie is also delicious with the addition of 1/3 cup crumbled blue cheese added in either layer.”
No matter how you stir in the ingredients, this pie lives up to its name.
Vidalia onions are the star of Onion Pie Supreme.
Recipe adapted from “The Folk School Cookbook: A Collection of Seasonal Favorites from John C. Campbell Folk School” by Nanette Davidson.
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