Rockabilly Housewifes Fresh Tomato Pie Food

SOUTHERN TOMATO PIE

Steps:

• Preheat oven to 400º.
• Follow package directions to bake pie shell; prick bottom all over of sllghtly thawed shell, bake for 10 to 20 minutes until browned.
• Meanwhile, place tomatoes in colander and sprinkle with salt. Let drain, tossing several times. Then with paper towels, press down to blot up even more of the liquid.
• In small bowl, mix together mayonnaise and cheeses until combined well.
• Turn oven down to 375º .
• Place tomatoes in baked pie shell, add sliced or chopped basil and gently mix. Season with salt and pepper. Top with mayonnaise-cheese mixture and spread evenly over the top.
• Bake in center of oven for 30 to 40 minutes until golden brown on top. Cool at least 20 to 30 minutes or longer. Slice and serve, warm or at room temperature.

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.

ROCKABILLY HOUSEWIFE'S FRESH TOMATO PIE

Steps:

• 1. Start by making the crust. This is the fun part! Pre-heat the oven to 350°F.
• 2. Whisk together dry ingredients in a bowl until blended. Then, add wet ingredients and stir gently until the dough forms a ball. (For a tender crust, do not over mix).
• 3. Put dough into pie pan; it will be crumbly but that's okay. Pat it thin and flat to conform to the shape of the pan. Crimp the edges of the crust with your fingers to make it purty!
• 4. Bake the crust in a pre-heated oven for 15 minutes until it is golden brown. (You may want to cover the edges with aluminum foil to prevent scorching.)
• 5. Prepare the filling while the crust bakes up: Wash and slice your tomatoes, and let them drain on paper towels for about 10 minutes. Peel and slice the onion, place the slices on a glass plate, and microwave for 5 minutes - or saute in a little oil to soften (you don't want them to stay crunchy in the pie).
• 6. When the crust comes out of the oven, lay the sliced cheese in the bottom of the crust; this will prevent it from becoming soggy. Spread half the onion in the bottom of the crust and arrange the tomato slices over it. (For extra cheesy goodness, you can crumble a bit of goat cheese and dot the tomatoes with it!) Sprinkle the salt, pepper and oregano over the tomatoes. Layer onion, tomatoes, and spices until your pie is full.
• 7. In a small bowl, combine the mayonnaise with the Parmesan and Mozzarella cheeses. (You can also use Romano or Cheddar for a twist!) Spoon this mixture over the tomatoes and spread it out with the back of your spoon. If you like, you can sprinkle a little more oregano over the top.
• 8. Bake the tomato pie for 20 minutes until it is golden brown and delicious!

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:

• Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
• Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
• Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
• Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
• Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
• Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

FRESH TOMATO PIE

Steps:

• Preheat oven to 425 degrees.
• Bake crust 5 minutes and remove from the oven.
• Reduce heat to 400 degrees.
• Line the piecrust with tomatoes.
• Sprinkle with salt, pepper, basil and chives.
• In a small bowl, mix the mayonnaise and cheese and mix well.
• Carefully spread the mayonnaise mixture over the tomatoes slices, sealing mayonnaise mixture to the edges of the pie crust.
• Bake 30-35 minutes until topping bubbles and begins to brown.
• Serve immediately.