Taste of Home
BLT Brunch Pie
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
YIELD: 8 servings.
My boys can't wait to pick the first ripe tomatoes in our garden to be used in this terrific pie. It has a tempting filling and tomatoes layered in a melt-in-your-mouth crust. And the crust is so easy to make- you just pat the dough into the pan! —Shara Walvoort, Oostburg, Wisconsin
Ingredients
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1-1/4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon dried basil
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1/2 cup shortening
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1/2 cup sour cream
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FILLING:
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3/4 cup mayonnaise
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1 cup shredded cheddar cheese
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1 can (4-1/2 ounces) mushroom stems and pieces, drained
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8 bacon strips, cooked and crumbled
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1 tablespoon chopped green pepper
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1 tablespoon chopped onion
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3 medium tomatoes, peeled and sliced
Directions
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1.
In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
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2.
Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
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3.
In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers.
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4.
Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.
Nutrition Facts
1 piece: 464 calories, 39g fat (11g saturated fat), 38mg cholesterol, 618mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 8g protein.
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