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Tomato Pie Recipe
Tomato Pie Recipe photo by Taste of Home

Tomato Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 50 min. + chilling Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 50 min. + chilling Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 to 3 tablespoons ice water
  • FILLING:
  • 3/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup thinly sliced green onions
  • 1 tablespoon minced fresh oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
  • 4 bacon strips, cooked and crumbled

Nutritional Facts

1 piece equals 396 calories, 32 g fat (12 g saturated fat), 49 mg cholesterol, 466 mg sodium, 22 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. 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 wrap. Refrigerate 30 minutes or overnight.
  2. 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.
  3. Bake 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.
  4. In a small bowl, mix 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 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes. Yield: 8 servings.
Originally published as Tomato Pie in Taste of Home June/July 2013

Nutritional Facts

1 piece equals 396 calories, 32 g fat (12 g saturated fat), 49 mg cholesterol, 466 mg sodium, 22 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Tomato Pie

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 17, 2013

Great recipes.. I layed my tomatoes on paper towels to drain, and I used fresh basil from my garden. My family loved this recipes.

MY REVIEW
Reviewed Sep. 24, 2013

This was really good, but it took my pie 45 minutes (not 5-10) to come to bubbly... By then the tomatoes had really broken down and there was a 1/2 inch of soupy stuff in the bottom of the pie crust. It tasted good, but next time I won't wait for bubbles! I made a pie crust with my regular shortening recipe instead of the one matched with this recipe.

MY REVIEW
Reviewed Aug. 18, 2013

I make this with fresh basil & garlic, instead of the coriander & oregano, and it gets rave reviews. I lay the fresh tomatoes on paper towels to drain as they are too juicy to go straight into the pie. Absolutely delicious recipe!

MY REVIEW
Reviewed Jul. 20, 2013

This wasn't as complicated as I thought. I have a problem with dough as I usually cook it too much and the results are crunchy. Regardless, this was still a very tasty dish. Will definitely make it again - so I can practice working with dough.

MY REVIEW
Reviewed Jul. 10, 2013

I made this today and it was an instant hit with the whole family. At my daughter's suggestion I added a layer of sliced polenta with rounds about 3/4" thick on the bottom of the pie shell for the last 15 minutes of baking, then continued with the layers as directed. Yummy!

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