Showing posts with label baked pies. Show all posts
Showing posts with label baked pies. Show all posts

Thursday, June 26, 2014

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