MY TOMATO PIE RECIPE
OLD-FASHIONED TOMATO PIE RECIPE | MYRECIPES
Nothing says “summer”—or shows off summertime’s best produce—like a classic tomato pie. Old-fashioned Tomato Pie is summer perfection thanks to garden fresh tomatoes and chopped herbs such as basil, thyme, parsley, or chives. When you serve Old-fashioned Tomato Pie, this plate of goodness is always a home run.
Provided by Virginia Willis
Total Time 3 hours 25 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
- Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to 1/8-inch thickness.
- Preheat oven to 425°. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
- Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
- Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°.
- Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
- Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
- Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
- Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.
TOMATO PIE RECIPE | MYRECIPES
Provided by MyRecipes
Yield 1 (9-inch) pie
Number Of Ingredients 8
Steps:
- Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
- Line piecrust with aluminum foil, and fill with pie weights or dried beans.
- Bake at 350° for 5 minutes; remove foil with weights, and bake 4 to 5 more minutes.
- Arrange tomato in piecrust, sprinkling each layer evenly with sugar, salt, and pepper. Sprinkle top evenly with flour.
- Stir together mayonnaise and cheese; spread evenly over tomato.
- Bake at 350° for 30 minutes.
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FRESH TOMATO PIE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 282.8 calories per serving
- Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
EASY TOMATO PIE RECIPE - HOW TO MAKE TOMATO PIE
From thepioneerwoman.com
Reviews 5
Total Time 3 hours
Category vegetarian, ???, brunch, dinner party, Summer, baking, brunch, dinner, lunch, main dish
Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).
Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.
While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper.
Preheat the oven to 425°. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375° and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.
Top with additional herbs, if desired, then slice and serve.
EASY TOMATO PIE RECIPE - HOW TO MAKE TOMATO PIE
From thepioneerwoman.com
Reviews 5
Total Time 3 hours
Category vegetarian, ???, brunch, dinner party, Summer, baking, brunch, dinner, lunch, main dish
Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).
Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.
While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper.
Preheat the oven to 425°. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375° and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.
Top with additional herbs, if desired, then slice and serve.
TOMATO PIE II RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 55 minutes
Category Main Dishes, Savory Pie Recipes, Vegetarian Pie
Calories 486.5 calories per serving
- Reduce oven to 350 degrees F (175 degrees C). Bake pie for 35 minutes.
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