Tomato Pie

Crackerberries Tomato Pie

5 tomatoes fresh from the garden

Rule #1: Never put your tomatoes in the fridge because it halts the ripening process and kills the flavor

1 pie crust

Rule #2: Always make a homemade pie crust instead of a store bought. That way you can make the crust as thick as you like.

1 cup light mayonnaise

Rule #3: Be sure to use mayonnaise and not salad dressing because something like Miracle Whip is too sweet and it takes away from the flavor of the pie.

Fresh mozzarella cheese

2 cups shredded Monterey Jack, cheddar and Asadero cheese blend

Rule #4: Mix up your cheeses, use any kind you like.

4-5 Chile peppers, sliced

Rule #5: Do not touch your face after slicing Chile peppers

1 tsp fresh ground black pepper mélange

Rule #6: Don’t forget the seasoning

Sea salt

Preheat oven to 350º.

Prick the bottom of the pie crust and sides.

Bake 12-15 minutes until crust is slightly puffy.

Combine mayonnaise, 1½ cups cheese and pepper.

Slice tomatoes and sprinkle with sea salt.

Sprinkle bottom of pie with ½ cup of shredded cheese blend.  Layer with tomatoes, spread with mayo/cheese mixture. Do this three times. Top with slices of fresh mozzarella and sprinkle with Chile peppers.

Bake 40-45 minutes until crust is golden and juices are bubbling and cheese is melted.

Cool ten minutes or more before serving.

© Crackerberries 2014

Tomato Pie

Tomato Pie with Sage Pie Crust

Pie Crust:

4 fresh sage leaves, snipped very fine

1½ cup all purpose flour

¼ tsp kosher salt

5 tbsp butter flavored Crisco

5-6 tbsp ice water

Stir sage leaves and salt into flour.  Add Crisco and cut in until it resembles small pea size crumbs.  Add water, one tablespoon at a time and stir until small ball forms in bowl.  Roll out and line a pie dish with dough, crimping the edges.  Prick the dough all over the bottom and the sides with a fork.  Cover bottom with a piece of aluminum foil and place dry beans over to prevent crust from bubbling.  Bake at 400° for 20 minutes.  Remove beans and foil and bake another 5-7 minutes until crust is golden brown.  Cool completely on wire rack.

Filling:

2 pounds of Roma tomatoes (more or less…I chose more because I ate a lot of them while I was slicing)

1 medium onion, diced

4 fresh basil leaves, snipped

1 cup Duke’s light mayonnaise

1 cup shredded sharp cheddar cheese

2 oz fresh mozzarella cheese

1 tbsp bacon bits

Wash, core, and slice the tomatoes about ¼ inch thick and place in a single layer on paper towels and sprinkle with 1 tsp. kosher salt.  Let stand ten minutes.  Do not skip this step.  It rids the tomatoes from excess juices and the pie will be nice and firm and not a soggy mess.

Sauté onion in olive oil and a little salt and pepper just until onion is tender, 3-5 minutes. 

Combine mayonnaise and cheddar cheese in small bowl, reserving a little of the cheddar to sprinkle on the top.  Pat tomatoes dry with a paper towel and creating two layers place tomatoes, onions, basil in pie crust.  Spread mayo/cheese mixture over top and place mozzarella slices sporadically over top.  Sprinkle with remaining cheddar cheese and bacon bits. 

Shield pie crust edges with aluminum foil to prevent burning.  Bake at 350° for 30-40 minutes, until lightly browned.  Let stand at least 15 minutes before slicing; this may be served hot, room temperature or cold. I’m serving mine with oven fried chicken.   A store bought crust can also be used.

© Crackerberries 2013

Crackerberries Tomato Chili Pepper Pie

Preheat oven 350º

Crust:

1 cup all purpose flour

1 cup whole wheat flour

1 cup self-rising corn meal

2/3 cup shortening

¼ cup ice water

Combine flours together and mix well.  Cut in shortening and mix in water.  Press into 10x10 inch baking dish.  Prick bottom and sides of crust all over.  Bake 10-12 minutes or until slightly puffy.

Filling:

6-8 good size tomatoes, sliced (I used black krim and beef steak)

¼ cup sliced chili peppers

1 cup Duke’s mayonnaise

2¼ cups shredded cheddar cheese

 

Sprinkle ½ cup shredded cheddar on the bottom of the crust.  Mix 1½ cups cheese, mayonnaise and peppers together until well combined.  Layer tomatoes, then mayonnaise mixture two times; sprinkle remaining cheddar cheese over top and add fresh ground pepper.  Bake 350º for 40 minutes.  Let cool 15 minutes before serving.

© Crackerberries 2012

YANKEE TOMATO PIE

2 - 9 inch pie crusts

1 cup Duke’s mayonnaise

¾ cup Miracle Whip

2 cups shredded sharp cheddar cheese

2 cups Swiss cheese

6 oz goat cheese

1 cup chives

10 medium tomatoes

1 Tbsp Italian seasoning

Fresh ground black pepper

½ cup parmesan cheese

Note: recipe is for 2 pies.  If you want one pie, divide everything in half.

Preheat oven to 350º.

Place pie crusts in pie plates and prick bottoms and sides all the way around.  Crimp the edges and place in oven for 10 – 12 minutes or until lightly puffed.

In large bowl, combine mayo, miracle whip, 1 cup cheddar, 1 cup Swiss, Italian seasoning and goat cheese and mix well.

Sprinkle bottoms of pie crusts with ½ cup each Swiss and cheddar cheese.  Layer with sliced tomatoes, top with dollops of mayo/cheese mixture, sprinkle with chives and layer again.  Sprinkle with remaining cheddar and Swiss cheese.  Top with parmesan cheese and fresh ground pepper.

Bake in 350º oven for 35-40 minutes until crust is golden and juices are bubbling.  Let cool 15-20 minutes before slicing.  If you use a tin pie plate the leftovers make for a good warm up on the grill.

© Crackerberries 2011