Tomato Pie

It’s the time of year when there is a bumper crop of tomatoes. We had to wait a long time for them as the weather was unusually wet and cool this spring. It took them a little longer to get into the swing of things.

tomatoes
Here in Pennsylvania, there seem to be two kinds of tomato pie. One type is like a Sicilian pizza without cheese and is delicious, and the other kind is the southern style. As my husband is a Texan, he prefers the Southern style pie. Both are delicious and easy to make.
Let’s start with the pie dough. It’s a savory pie crust, so I went ahead with a simple shortening crust.
pie-dough
I used to make this in the food processor, but after watching the Great British Baking Show, I’ve learned the benefits of doing this by hand. It is much flakier. (If you haven’t looked at the show,  the episodes are on YouTube, and you will be happy you did)!
Here are the steps to the pie dough:
Just a few notes:
I use ice water as my water option. Only add as much water to make your dough come together as a ball. The dough should not be soggy.
I roll out between sheets of well-floured sheets of waxed paper. Then I wrap the dough (and wax paper) around my pin to transfer it to the pie plate. Peel off one layer of paper, place the naked layer onto the pie plate and then peel off the other side. I use the dinner plate to help me neatly trim the excess dough. I blind bake my pie crust for the tomato pie with beans.
Now the pie:
First blind bake your pie. The hyperlink has are the most detailed instructions.
tomato-pie

After you chop your ingredients, let the tomatoes drain for about 20 minutes in a colander. If you want, you can de-seed them.

Then simply layer the ingredients in the pie.

Start with tomatoes, basil, onion, salt and pepper followed by more of the same until the pie is 3/4 full. Top it off with the cheese mixture. This recipe has many variations. I’ve added bacon if I have it on hand. I think I might experiment with different cheeses; such as jarlsburg, fontina or gruyere.
After my time stationed in the Carolinas, I’m partial to Duke’s mayonnaise. However any type will suffice (as long as it is not fat free or light).
The decision is yours. Enjoy the last fruits of summer!
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5 thoughts on “Tomato Pie”

  1. The tomato pie looks delicious. We were wondering if you drain the tomatoes? Otherwise where does the juice go? We don’t want any soggy bottoms, as they say on the Great British Baking Show.

    We love that show too. Did you watch the American Christmas version of it? That was very enjoyable too…it was still filmed in England with the same judges, but the hosts and contestants were from the USA. We like the show especially as there is not all the swearing and meaness as seen on so many of the cooking shows.
    They are all so polite to each other.

    I have always rolled out crusts between wax paper. I think it is a great hint for anyone who says crusts are too hard to make. It keeps you from over-flouring and getting a tough crust and it makes it easier to get in the pan.

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    1. You are correct, you can drain the tomatoes but it still makes it a bit soggy. You could also de-seed them but the best remedy is to eat it all at once! I haven’t seen the Christmas special but I will look for it. It is a great show especially as they are so kind and supportive to each other

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