Tomato Pie with thanks to Moms, Betty and Paula

From the Garden, Garden Fresh Recipes

When the garden is producing a bounty of tomatoes, this is such a favorite treat! I double the recipe and make an extra pie for neighbors or friends. It’s great for brunch, a meatless dinner, or with afternoon tea.

This homemade crust for this tomato pie combines a recipe from an old cooking buddy, Betty Crocker, and my mother-in-law’s technique for keeping the pastry cold which makes it easy to handle and extra flakey.

The basic recipe for the filling comes from several Internet sources, including the queen of southern comfort food, Paula Deen. The technique for easily peeling tomatoes is something I first saw in my mother’s kitchen.

Here’s the recipe.

Tomato Pie Recipe (Printable)

      Pre-baked 9 inch pie crust*

3 large or 5 medium peeled ripe tomatoes**

½ cup chopped onions

Salt & pepper to taste

8-10 fresh basil leaves

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup mayonnaise

Slice peeled tomatoes and place in a colander to drain. Sprinkle with a little salt.

Pre-bake pie crust according to recipe* or package directions for frozen pie crust.

After removing baked pie crust, set oven temp for 350º

Mix together cheeses and mayonnaise.

When the baked pie shell is cool, layer sliced tomatoes in the crust.

Top with chopped onions and basil leaves. Sprinkle with salt and pepper.

Spread cheese mixture over tomatoes, making sure to “kiss” the edge of the crust.

Bake pie at 350º for 30 minutes or until golden brown.

*Make it from Scratch….Pastry for One-Crust Pie:

1/3 cup plus 1 Tbs. shortening

1 cup all-purpose flour

¼ tsp. salt

2 – 4 Tbs. ice cold water

Heat oven to 475º F

  1. Cut shortening into flour and salt until crumbly
  2. Add ice water, a little at a time until mixture is moist and almost cleans side of bowl.
  3. Gather pastry into a ball and wrap in wax paper. Put the pastry package in the freezer for about five minutes.
  4. Roll out the pastry between two sheets of lightly floured wax paper to about 2 inches larger than an upside-down pie plate.
  5. Transfer the pastry to the pie plate, trim, flute edges and prick sides and bottom of crust with fork.
  6. Bake 8-10 minutes or until light brown, cool on wire rack.

**Easy method to peel tomatoes:

  1. Prepare a pot of boiling water & bowl of ice water large enough to hold tomatoes.
  2. Score an “x” on blossom end of each tomato with a sharp knife.
  3. With a slotted spoon, carefully place tomatoes in boiling water until the skin just begins to separate from the meat of the tomato.
  4. Immediately remove tomatoes and place in bowl of ice water.
  5. As soon as the tomatoes are cool enough to handle, remove peels with a sharp knife.
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2 thoughts on “Tomato Pie with thanks to Moms, Betty and Paula

  1. You have all the important details here Liz! It is a matter of importance to let the tomatoes rest and drain and the pie crust to cool before filling so the bottom does not become a soggy mess. Almost everyone I know who has made it the first time left the skins on, but never more after – lesson learned!

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