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Vidalia Onion Pie

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Unknown
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edited November -1 in EggHead Forum
I have the recipe for the pie but it doesn't say whether it is to be cooked direct or indirect. Can anyone help?
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Comments

  • Pakak
    Pakak Posts: 523
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    When I've made mine, I've done them in the oven. Like I've said before, I'm not convinced this dish benefits much, if at all, from being done in the egg. Heck, the only thing you have exposed is the top of the pie! That being said, I'd mimick baking in an oven- which IMO would mean doing an INDIRECT cook. (BTW - I've always had something else on the egg when I wanted the pie and I currently only have a large.)
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  • Chuck
    Chuck Posts: 812
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    Don S,[p]I did two of them last week indirect on plate setters. They are very good and I will be doing them again soon. I think I am going to try the tomato pie tomorrow. Jersey tomatos are in now and it doesn't get much better than that.[p]Chuck

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  • penfresh
    penfresh Posts: 103
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    Pakak,
    that light smoke taste on the crust is sublime-and ya can't get that in the oven!
    Penny
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  • Unknown
    Unknown
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    Don S,
    You are smart to ask FIRST. I just baked by first pie. I just assumed that the crust needed to be crisp, so cooked direct. The crust was totally chared, just like lump. The filling however, was very tasty. I guess now I know, next time I will go indirect. Hope your pie turns out just right.
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  • MR H
    MR H Posts: 109
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    espnga,
    THANK YOU for this info. I have one to bake in 10 more minutes[p]
    Howard in Bartow
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