Vidalia Onion Pie

Luvmyegg

Plan to make an Onion Pie tonight. I recall reading that a deep dish crust in needed to accomodate the volume of filling but I don't recall the method of choice for grilling the pie. Indirect or direct and what temperature?[p]Thanks!

BlueSmoke

LuvMyEgg,
Here's a link to the recipe. Larry didn't specify: I did mine indirect.[p]Ken

[ul][li]Vidalia Pie[/ul]

Pakak

I did mine direct ---- ly in the oven. Shhhh, don't tell anyone! LOL Nah, I was cooking something else on the egg and temps didn't correspond and I only have one egg, presently. That and I really don't see that this recipe really gains a lot by being cooked on the egg. JMHO

Judy Mayberry

LuvMyEgg,
I made this pie a couple of weeks ago using tips from someone on the forum (and thank you, whoever you are). On a small Egg, I used a raised grid with a foil-covered pizza stone, put the deep-dish pie on the stone, and put foil strips around the crust edges from the start. If you try to add them later, the pie is too hot to do fine squishing of the foil. It came out perfectly cooked in about 45 or 50 minutes at 325¼ F. It didn't have any smoky taste, though, and I was expecting it would. I didn't add any chunks, but usually I'd get some smoky flavor even so.

Luvmyegg

Judy Mayberry,
Thanks to all for your suggestions. My pie was perfect! The foil around the edges of the crust was a great suggestion. I had a lovely lightly browned crust at the end of grilling indirect over a platesetter at 350 for 45 minutes.