Tomato Pie
When I was growing up every time we went to Edisto Beach, SC
we would stop and get a tomato pie, as I grew older...
I decided it was time to make my own... ( Sometimes I use green onions instead of regular)
Also Spinach is a nice addition to this!
I love this.. No one in my house will eat it but me...
But It doesn't make me sad !!
1 9-inch pie shell
4-5 large fresh tomatoes, thickly sliced
1 medium sweet onion, thinly sliced
12 or so large fresh basil leaves, coarsely chopped
salt
pepper
1/2 cup mayonnaise (I'm loyal to Duke's)
1 1/2 cups sharp Cheddar cheese, grated
4-5 large fresh tomatoes, thickly sliced
1 medium sweet onion, thinly sliced
12 or so large fresh basil leaves, coarsely chopped
salt
pepper
1/2 cup mayonnaise (I'm loyal to Duke's)
1 1/2 cups sharp Cheddar cheese, grated
- De-seed
tomatoes by squeezing or pushing out the seeds with your fingers. It
doesn't have to be thoroughly de-seeded (that's where the flavor is), but
you'll want the majority of the liquid out to avoid a soupy pie. Salt the
tomato slices, and let sit in a colander for at least 30 minutes to draw
out extra moisture.
- Bake
pie shell for 10 minutes at 375 degrees. Remove from oven and let cool a few
minutes.
- Place
a layer of tomatoes and a layer of onions in the pie shell. Dot each layer
with the basil leaves, and sprinkle with salt and pepper. Repeat until all
onions and tomatoes are used (I got two layers).
- Combine
mayonnaise and cheddar in a bowl, seasoning to taste with salt and pepper.
Spread over the top of the pie (hands work best).
- Bake
at 350 degrees for 30 minutes or until the top of the pie is browned. Cool
slightly and serve.
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