Tomato Pie Recipe Southern Living 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.

TOMATO PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

OLD-FASHIONED TOMATO PIE

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°F. 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°F 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°F.
• 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°F for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

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.

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.

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).

SOUTHERN DEEP DISH TOMATO PIE

Steps:

• Preheat oven to 350 degrees.
• Place peeled tomato slices on a doubled paper towel, sprinkle with salt and pepper and then put another paper towel on top of them to soak up some of their juice.
• Add a thin layer of bread crumbs over the bottom of the pie crust.
• Layer tomato slices, basil, onions and the ham cubes in the pie shell. Combine the cheeses and the mayo and sour cream in a small bowl and spread the mixture over the top of the pie filling (tomatoes, basil, onion and ham).
• Bake for about 30-40 Minutes. Cut into slices and serve warm.
• I hope you enjoy this recipe!

TOMATO PIE

Steps:

• Preheat oven to 350 degrees. Prepare Sour Cream Pastry.
• Sour Cream Pastry: Stir together first 3 ingredients in a bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles small peas. Add sour cream; stir with a fork until combined. Gently gather dough into a flat disk; wrap in plastic wrap, and chill 1 to 24 hours.
• Tomato Pie: Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese.
• Roll Sour Cream Pastry into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
• Bake at 350 degrees for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.
• Bake at 350 degrees for 34 to 37 minutes. Let cool 5 minutes before serving.