| Recipe Title: Tomato Pie by MistyMeadows Contributed by: MistyMeadows
Additional Credits for Recipe
This pie has had many followers for years and should be made exactly as written with no changes to the ingredients when you make it for the first time.
The type of tomato used affects the consistency so you WILL want to drain the tomatoes very well or the pie could be soupy.
|
List of Ingredients
TOMATO PIE:
1 baked 8 or 9 inch pie crust, enough for one crust and then a little more. :)
My crust recipe, you can use your own or a frozen shell: (I use 1 1/4 c. all purpose flour, 1 stick cold butter, a pinch of salt, up to 1/4 c. ice water. Cut flour, butter, and salt with a pastry blender until mealy. With a mixer, add 1 tablespoon at a time of ice water until it cleans side of bowl, usually end up using only 3 tbsp. Shape into ball, wrap in plastic wrap, store in refrigerator at least 1/2 hour.) Roll out on floured countertop to desired size, cut edges how you like. Bake at 375 for approx 10 minutes. |
Preparation
FILLING:
5 or 6 medium tomatoes, peeled and sliced about 1/4 inch thick,
DRAIN IN COLANDER AFTER PEELING AND SLICING.
2 to 3 tablespoons fresh chopped sweet basil
salt, pepper, garlic pepper to taste (about 1/8 tsp each)
1 1/4 c. cheddar cheese (sometimes I use a mixture of cheddar, colby, and monterey jack)
3/4 c. mayonnaise (I only use Hellmann's)
Layer 1/2 of the tomatoes in baked pie shell. Sprinkle 1/2 basil, salt, pepper, garlic powder on top.
Repeat.
Mix cheese and mayonnaise together and spread over tomato layers, right to inside edge of crust.
Bake at 350 for 30 minutes or until topping is golden brown. |
Cooking Time & Temperature
| Bake 350*F 30 minutes | Cookbook Category
Herbs
Pie
Vegetables
General Cooking/Prep Method
Bake
Extra Features of Recipe
Difficulty Level-Moderate
|
Appetizers