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Tomato Pie Recipe

Tomato Pie Recipe

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. YIELD: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

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.

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.