Easy Tomato Cheese Pie With Crumb Crust Food

TOMATO PIE WITH CHEDDAR CRUST

Steps:

• Preheat the oven to 375 degrees F.
• Lay the tomato slices on a wire rack over a baking sheet and sprinkle with 1 teaspoon salt. Let sit for 10 minutes to drain, then pat lightly with paper towels.
• Meanwhile, put the Cheddar crackers, butter, egg and bacon in food processor and process until well combined. Press the mixture into a 9-inch pie plate. Combine the Cheddar, mayonnaise, garlic and jalapeno in a medium bowl. Spread the mayonnaise mixture in an even layer in the crust and top with the tomato slices, overlapping them in a circle. Brush the tomatoes with olive oil and bake until the Cheddar is melted, the tomatoes are curling and the crust is starting to brown, about 45 minutes.

TOMATO PIE WITH CORNMEAL CRUST

Steps:

• Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
• For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
• Preheat the oven to 400 degrees F.
• Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
• Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
• Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.

TOMATO-CHEESE PIE WITH CRUMB CRUST

Steps:

• Preheat oven to 400℉ (200℃). Combine crumbs, butter and the 2 tablespoons cheese. Pat into greased 9 inch pie plate, bake for 10 minutes. Remove from oven. Lower oven temperature to 350℉ (180℃). Spread tomatoes in a layer on pie crust. Sprinkle with sugar, salt, pepper, basil and green onions. Mix eggs with cream and the ½ cup cheese; pour over tomatoes. Bake for 30 minutes.

EASY TOMATO-CHEESE PIE WITH CRUMB CRUST

Steps:

• Preheat oven to 400 degrees F.
• Combine crumbs, butter and the Parmesan cheese.
• Press into greased 9" pie plate and bake for 10 minutes.
• Remove from oven.
• Re-set oven temperature to 350 degrees F.
• Spread tomatoes in a layer on the crumb crust.
• Sprinkle with sugar, salt, pepper, basil, garlic powder, and green onions.
• Mix eggs with half and half and the grated Swiss cheese, then pour over tomatoes.
• Sprinkle the additional Parmesan (and crumbled bacon, if using) over the top.
• Bake for 30 minutes.
• Serves 6.

EASY TOMATO PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
• Bake in preheated oven for 45 minutes, until set in center.

SLAB APPLE PIE WITH EASY CRUMB TOP

Steps:

• Preheat oven to 375°.
• Prepare pie crust according to directions and pat it into the bottom of a 9x13 pan.
• In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon.
• Spread in an even layer over crust.
• In food processor, combine flour, butter, and brown sugar, pulsing until coarse crumbs are formed, or in a large mixing bowl, combine these ingredients, cutting butter into sugar and flour with a pastry blender or two knives held together.
• Stir in nuts.
• Sprinkle crumb top over apple layer.* Bake for 45 minutes to an hour or until filling bubbles.
• Cool completely.
• If preparing ahead of time to freeze. Wrap with foil and label at the *. Then, when ready to serve, bake frozen pie at 425° for 15 minutes. Reduce heat to 375° and continue baking as directed.

TOMATO-CHEESE PIE

Steps:

• Preheat oven to 400°F.
• In a medium bowl combine the Bisquick, 1/2 cup parmesan cheese and buttermilk and mix until JUST blended.
• Pat into the bottom and up the sides of a lightly greased 9 inch pie plate.
• Bake for 7 minutes.
• Toss the tomato slices with the flour and arrange one layer over cheese crust.
• Sprinkle with 1/2 cup of feta, 1/2 of the onion, basil, salt and pepper.
• Repeat without the feta layer.
• Stir together the remaining parmesan, mustard mayo, and 1 cup of the feta.
• Spread evenly over top of pie.
• Bake for 25 minutes or until lightly browned.
• Remove and let stand 15 minutes on a wire rack before cutting.
• ***Real or imitation crab is an awesome addition for a whole meal pie with a side salad.

BUTTERMILK PIE WITH GINGERSNAP CRUMB CRUST

Steps:

• Preheat oven to 350°F.
• Make pie crust, using 8 inch pie pan, do not bake.
• Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
• Stir in flour, salt, and buttermilk until well blended.
• Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
• Sprinkle with nutmeg and serve warm or chilled.
• Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
• Bake 8 to 10 minutes or until edge of crust is lightly browned.
• Cool on wire rack.