Tomato Pie Recipe?

Starlight · April 23, 2015

This is the one I enjoy and make:

You planted a garden this year and maybe now or shortly you will have a lot of tomatoes just hanging around. Besides eating them fresh you might want to try something different. This is recipe that was shared and I modified mine just a little bit.

1 Frozen 8 or 9 inch pie crust. ( With no holes in bottom)

6 Medium sized ripe tomatoes

2-3 Tablespoons fresh chopped Basil

1 1/4 cup shredded Cheddar Cheese ( I like using the Mexican mix shredded cheese instead for a little extra kick and 1 1/2 cup cheese. I like mine really cheesy. )

3/4 cup Hellmann's mayonnaise ( I tried some of the generic and other mayo brands, but found it to be true the Hellmann's tastes the best for this recipe.)

Salt, Pepper, Garlic to taste

Bake your frozen pie shell at 350 degrees for about ten minutes. Make sure your pie crust doesn't have holes in the bottom. I didn't notice and the first ones I bought had all them tiny holes in them and my tomatoes filling seeped out of the bottom and stuck to the pan. You don't want to let your crust bake too long just so that it is firm, as you will be cooking the whole pie for 30 minutes later.

Peel and slice tomatoes to about 1/4" thick. Let the excess juice and seeds drain off. Less than 1/4" can turn the pie mushy. Starting at the bottom of your pie crust pan. Place a layer of tomatoes all around the bottom.

Sprinkle small amount of basil, salt, pepper, garlic over the top of the tomatoes.

Repeat the steps of adding a layer of tomatoes and the spices until you are about a half inch from the rim of the crust. You want to leave enough room for the topping The first time I made this I piled the tomatoes way high and then had a mess when the topping bubbled over the side of the pie pan.

Once you have your tomatoes and spices all layered in the pie crust it is time to make the topping. Mix your cheese and mayonnaise together just until blended. Spread the mixture over the top of your layered tomatoes. You want to make sure you cover the entire pie from crust edge to crust edge.

Place pie in oven and Bake at 350 for 30 minutes. I start checking at about 20minutes. When the top of the pie is a golden brown color it is done.

Instead of having bacon or sausage with my scrambled eggs in the morning, I like to have a slice of tomato pie. It goes good as the vegetable side dish for dinner too.

You can also make a pie crust from scratch if you like. Just chill your home-made dough for about a half hour before baking it for step one.

April 23, 2015	#33
Starlight Tomatovillian™ Join Date: Jan 2015 Location: AL Posts: 1,993	This is the one I enjoy and make: You planted a garden this year and maybe now or shortly you will have a lot of tomatoes just hanging around. Besides eating them fresh you might want to try something different. This is recipe that was shared and I modified mine just a little bit. 1 Frozen 8 or 9 inch pie crust. ( With no holes in bottom) 6 Medium sized ripe tomatoes 2-3 Tablespoons fresh chopped Basil 1 1/4 cup shredded Cheddar Cheese ( I like using the Mexican mix shredded cheese instead for a little extra kick and 1 1/2 cup cheese. I like mine really cheesy. ) 3/4 cup Hellmann's mayonnaise ( I tried some of the generic and other mayo brands, but found it to be true the Hellmann's tastes the best for this recipe.) Salt, Pepper, Garlic to taste Bake your frozen pie shell at 350 degrees for about ten minutes. Make sure your pie crust doesn't have holes in the bottom. I didn't notice and the first ones I bought had all them tiny holes in them and my tomatoes filling seeped out of the bottom and stuck to the pan. You don't want to let your crust bake too long just so that it is firm, as you will be cooking the whole pie for 30 minutes later. Peel and slice tomatoes to about 1/4" thick. Let the excess juice and seeds drain off. Less than 1/4" can turn the pie mushy. Starting at the bottom of your pie crust pan. Place a layer of tomatoes all around the bottom. Sprinkle small amount of basil, salt, pepper, garlic over the top of the tomatoes. Repeat the steps of adding a layer of tomatoes and the spices until you are about a half inch from the rim of the crust. You want to leave enough room for the topping The first time I made this I piled the tomatoes way high and then had a mess when the topping bubbled over the side of the pie pan. Once you have your tomatoes and spices all layered in the pie crust it is time to make the topping. Mix your cheese and mayonnaise together just until blended. Spread the mixture over the top of your layered tomatoes. You want to make sure you cover the entire pie from crust edge to crust edge. Place pie in oven and Bake at 350 for 30 minutes. I start checking at about 20minutes. When the top of the pie is a golden brown color it is done. Instead of having bacon or sausage with my scrambled eggs in the morning, I like to have a slice of tomato pie. It goes good as the vegetable side dish for dinner too. You can also make a pie crust from scratch if you like. Just chill your home-made dough for about a half hour before baking it for step one.