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Tasty Tomato Pie

September 26th, 2010 at 04:44 pm

I went to one of my favorite places yesterday -- the library -- and checked out a few magazines. Although I'm a month behind, the price is right, and I enjoy the fact that I don't have to deal with storing them or disposing of them (or recycling) when I'm done -- I just return them.

I have been on a tomato kick and was delighted when I found this recipe for tomato pie in the August Woman's Day. The recipe said this with a green salad makes it a great duo. I would agree.

Southern Tomato Pie

1 refrigerated pie crust (from a 15 oz box of 2)
1 cup light mayonnaise
8 oz Cheddar, shredded (2 cups)
1/4 tsp. freshly ground black pepper
1/4cup sliced scallions
1 1/3 ripe plum tomatoes (8-10 medium size), sliced

Place one oven rack in bottom position. Heat oven to 350.

Line a 9 in pie plate with crut. Crimp edges with a fork. Prick bottom and sides of dough in several places with a fork.

Bake 10-12 minutes until crust looks slightly puffed and dry.

Meanwhile, in a medium bowl, stir together mayonnaise, 1 1/4 cups of the cheese and the pepper
Sprinkle bottom of partially baked crust with 1/3 up of the remaining cheese. Top with 1/4 of the tomatoes (about 12 or 13 slices). Sprinkle with 1 T of scallions. Spoon 1/3 cup of the mayonnaise mixture on top in dollops. Continue to layer tomatoes, scallions and mayonnaise mixture to make e more layers. Sprink top with remaining 1/4 cup cheese.

Bake 30-35 minutes until crust is golden and juices are bubbling. Remove to rack to cool at least 10 minutes before cutting into wedges.


Sound good? I didn't have plum tomatoes, but believe in using what you have. I am just thinking how good this would be with different types of cheeses. And since plum tomatoes are available year round, this might be a great recipe for one of those days when you hunger for a tomato and don't have a good vine ripened one available.

3 Responses to “Tasty Tomato Pie”

  1. ThriftoRama Says:

    Hmmm. So would it kind of taste like quiche when it was done? And could I use green tomatoes?I am up to my eyeballs in tomatoes and I have canned all I can.

  2. CB in the City Says:

    I have made this recipe -- except with a crumb crust instead of the pie crust. It is delicious. I make it several times every summer when there are too many tomatoes.

  3. rob62521 Says:

    I have no idea about using green tomatoes, but I bet it would work.

    CB -- I like the idea of the crumb crust.

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