Tired of Vidalia Pies Yet?

Pakak

Ok, this is an excuse to play with the camera and continue practicing with the photo linking ...
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Here's the uncooked pieshell and the Vidalias just starting to be sautéed. I didn't notice the recipe called for them to be sautéed in butter and used EVOO instead. Probably better for ya anyway.
<img src=http://img73.photobucket.com/albums/v221/pakak/VID_01.jpg&gt;
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Good ol' Marie Callender's Deep Dish frozen pie crusts. I followed the directions on teh package and browned them for about 13 minutes before adding the filling.
<img src=http://img73.photobucket.com/albums/v221/pakak/VID_02.jpg&gt;
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This shows how carmelized I made the onions. I might have gone just a little longer ... the seemed browner.
<img src=http://img73.photobucket.com/albums/v221/pakak/VID_03.jpg&gt;
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After dinner. Very yummy. I wanted to show a cross section of the filling.
<img src=http://img73.photobucket.com/albums/v221/pakak/VID_04.jpg&gt;

Grumpa

Pakak,[p]Your pictorial hit the spot. I just received about 5lbs of these gems from a friend who purchased a large quantity and had too many on hand.[p]Now I know what side I'll have with the meatloaf from woo :~)[p]It is gonna be a good day.

Pakak

I'll tell ya, I've been dying to make this for quite awhile now. I hadn't been able to find any Vidalias until just this last week here in Northern Colorado. Other onions just aren't the same, IMO. Turne out to be very, very good. This was the first time making the pie and the first pictorial of a cook for me!