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Tomato Pie

 Tomato Pie
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
8 ServingsPrep: 50 min. + chilling Bake: 30 min.

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

Directions

  • 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.
  • 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.

2 of 2

Tomato Pie (continued)

Directions (continued)

  • 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.
  • 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.
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.