MIDWEST TOMATO PIE
This popular dish has many variations, and this is my take on it, somewhat borrowed from Taste of Home. Photo: tasteofhome.com
Provided by Ellen Bales @Starwriter
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll the pie crust dough into a circle and transfer to a 9" pie plate. Trim pastry to within 1/2" of the rim of the plate and crimp edge.
- Cover the pastry with a double thickness of foil and fill with pie weights or dried beans. Bake in a preheated 350-degree oven for 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-10 minutes longer, or until light brown. Cool on a wire rack.
- In a small bowl, mix sour cream, cheeses, green onions, and seasonings. Arrange one-third of the tomatoes in crust, spread with one-third of the sour cream mixture. Repeat layers twice. Bake for 25 minutes. Top with bacon; bake 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes before serving.
TOMATO PIE
This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
- Preheat the oven to 350 degrees F.
- Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
- Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
- Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
- Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.
TOMATO PIE WITH CORNMEAL CRUST
Tomato pie is a staple in Low Country cuisine, and if you're unfamiliar with this dish, it's not a dessert at all. I layer sliced heirloom tomatoes, my famous pimiento cheese, herbs, onion and ham in a cornmeal pie crust and bake them up. The result is a to-die-for side or main dish that I know you'll love.
Provided by Kardea Brown
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
- For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
- Preheat the oven to 400 degrees F.
- Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
- Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
- Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
SOUTHERN TOMATO PIE
Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.
Provided by Jasmine
Categories Savory Pies
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
- Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
- Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
- Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
- Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
- Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg
TOMATO PIE
This Southern tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. -Lois Morgan, Edisto Beach, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 396 calories, Fat 32g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 466mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
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BEST SOUTHERN TOMATO PIE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
Ratings 158Calories 282 per servingCategory Main Course
- Heat oven to 375 degrees F. Line a baking sheet with a few layers of paper towels. Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the pie doesn't turn out soggy.
- Roll out pie crust and use it to line a pie plate. Crimp the edges and poke holes in the bottom of the crust using the tines of a fork. Par-bake the crust for 10 minutes. Since this won't bake all the way before being filled, it shouldn't shrink too badly, so there is no need for pie weights in my experience.
- While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir. In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper. Stir to combine.
- When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle with half of the basil-onion mixture. Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture. Spread the cheese mixture over the top of the pie.
THE BEST TOMATO PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (258)Calories 472 per servingCategory Main Course
- Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
- Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
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