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.