Lone Star Tomato Pie Food

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

TUSCANY TOMATO PIE

Steps:

• Preheat oven to 200 C.
• Slice mozzarella and tomatoes.
• Chop sun-dried tomatoes.
• Spread mustard on the bottom of the pie shell and sprinkle the flour on top.
• Layer the fresh tomatoes on the shell and sprinkle the sun-dried tomatoes and pine nuts on top of the tomato slices.
• Arrange mozzarella slices on top of everything.
• Peel and finely chop the garlic clove.
• Whisk together eggs and half-and-half.
• Add the chopped garlic, chopped basil and seasonings to the egg mixture and whisk to combine.
• Pour the egg mixture into the pie shell.
• Bake in the preheated oven until golden brown, about 40 minutes.
• For a more Greek touch, try using feta cheese instead of mozzarella and add a few sliced olives to the pie (and remember you'll need less salt in a feta pie:-).

EASY TOMATO PIE

Steps:

• Roll the pie crust 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 1/4-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 salt. Let drain for 30 minutes, then pat very dry.
• Preheat the oven to 425 degrees F.
• While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
• Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
• Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
• Top with additional herbs, if desired, then slice and serve.
• Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.

SOUTHERN TOMATO PIE

Steps:

• Bake pie shell for 5 minutes at 425°F.
• Place tomato slices in pie shell.
• Combine seasonings with onion and sprinkle on tomatoes.
• Mix mayonnaise and cheese and spread over top like meringue. Seal edges as much as possible.
• Bake at 350°F for 35 minutes. Cool 15 minutes before serving. (It is very important to allow pie to cool before trying to serve).

LONE STAR TOMATO PIE

Steps:

• Mix mayonnaise, cheese and onion and season salt and pepper to taste.
• Grease a 9"x12" casserole dish.
• Layer the bottom evenly with 7 slices of the bread cut into medium sized cubes.
• Over this, layer the tomatoes, overlapping the length of the casserole - usually 4 rows using about 5 of the tomatoes.
• Season this layer liberally with salt and pepper.
• Trim the crusts away from the remaining 8 slices of bread and arrange them on top of the tomato layer so they cover the surface completely.
• Spread about a third of the mayonnaise, cheese and onion mixture on top of the bread layer.
• Arrage the remaining tomatoes in the same overlapping manner.
• season with salt and pepper.
• Spoon the rest of the mayonnaise, cheese and onion mix on the tomatoes
• bake uncovered in a 375F oven for about 25 minutes until the cheese on top becomes golden brown.
• Serve hot as a side dish.

TOMATO PIE

Steps:

• Preheat oven 425F degrees.
• Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
• Remove from oven.
• Reduce oven to 400F degrees.
• Line the bottom of pie crust with tomato slices.
• Sprinkle on spices.
• In bowl, mix mayonnaise and cheese.
• Spread evenly over the tomato slices covering all the edges (like putting on iceing).
• Bake for 35 minutes.
• Serve at once while still hot and bubbling.