Wednesday, July 25, 2007

A Last Minute Tomato Pie

I had come across this recipe a few weeks ago and knew right away that I would have to make it. After all - it combines two of my absolute favorite things - Pie and Tomatoes! I mean, really, how can you go wrong? Well, I think the answer is "You Can't!" Carolyn made her own version of this recipe on Monday , but since I missed out on the good eats (very tasty I heard) I decided to make it tonight with Randi prior to my volleyball game. I don't have the exact recipe that Carolyn used - but I know cottage cheese was involved somehow...

This recipe comes from Superspark, a fellow food blogger. I did not use her recipe for pie crust, because it required milk and I only have Vanilla Soy Milk currently in mi casa (and I kinda wanted to use some lard...) I picked a recipe for "Flaky Pie Crust" from epicurious.com that turned out pretty well. I have to say though, as much as I love love love pie, I never really got the hang of making crust. I think that pre-made pie crust is blasphemous, but that hasn't stopped me from using it in the past. You'd think that some one with such a serious love for pie (a food that screams crust) would know how to make it pretty well!

The main problem that we encountered tonight was a lack of time. The crust should have chilled for a good 30 minutes, but I only gave it umm...5 minutes...oops. Also, I rushed the baking some. Either way, it turned out GREAT! It was everything I could have hoped for. Its so simple and tasty, you'd be a fool not to try it (even if you use the store bought crust).

Tomato Pie
courtesy of Superspark

Ingredients:

1 1/2 lbs ripe tomatoes, peeled and sliced
2 tbsp torn basil leaves
1 1/2 grated sharp cheddar cheese
1/3 cup mayonnaise
Uncooked 2-layer pie crust (click here for recipe)

Directions:

1. Preheat oven to 400 and lightly grease a 9″ pie pan.

2. Place about half of the dough on a floured board and roll to fit pie pan. Cover dough with tomato slices. Sprinkle basil over tomatoes. Top with half of cheese, and coat thinly with mayo. Add remaining cheese. Roll remaining dough thinly enough to fit over the top of pie and pinch closed.

3. Bake approximately 20-25 minutes until brown on top.

This meal was truly phenomenal! The tomatoes were so juicy and delicious and combined with the flaky crust and cheesy cheese....mmmmm...

6 comments:

Pop pop said...

Georgia - Your pictures have gotten sooo much better. Two suggestions: #1 - get a nice solid color (white is good) with out designs) plate; and #2 get a piece of white or other suitable color paper for a back ground. When you get a little more sophisticated you can do different things with the background to give your shots more atmosphere, but simple is always better.

XXXXOOOOXXXX

Carolyn said...

Hey GA - I am glad you had your own version of tomato pie. Looks great! When I was searching for a tomato pie recipe, I was a little weirded out by using mayonnaise in something I was going to bake. That is why I used a recipe calling for eggs and cottage cheese instead. I will have to post that recipe sometime, as well. People in general, I think, have a love/hate relationship with mayo. I am not sure whty that is. We all know John loves zesty tangy miracle whip:)

E said...

This looks awesome, Georgia. I never thought of making a double crust pie filled with tomatoes.

Randi said...

way to leave me out of the post, georgia :P

love those ugly ripe tomatoes - this made tasty leftovers as well.

and carolyn the only time i feel over with mayo is in food baking. also delicious dips.

yum yum yum. but most people should really let this set before cutting in. i love mush.

Victoria said...

That's interesting. I have NEVER ever heard, let alone, had a tomato pie before. The top bit of the pie looks divine if I may say so. =) yummers.

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