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
