Tomato Pie
TOTAL TIME: Prep: 50 min. + chilling Bake: 30 min. + standing
YIELD: 8 servings.
Make sure your tomatoes are firm and not too ripe. Ripe tomatoes will add too much moisture to the pie. —Lois Morgan, Edisto Beach, South Carolina
Ingredients
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1 cup plus 2 tablespoons all-purpose flour
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1/4 teaspoon salt
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1/2 cup cold butter, cubed
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2 to 3 tablespoons ice water
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FILLING:
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3/4 cup mayonnaise
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1/2 cup shredded cheddar cheese
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1/3 cup thinly sliced green onions
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1 tablespoon minced fresh oregano
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1/2 teaspoon ground coriander
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1/4 teaspoon salt
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1/4 teaspoon pepper
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6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
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4 bacon strips, cooked and crumbled
Directions
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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; cover and refrigerate 30 minutes or overnight.
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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 crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
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3.
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.
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4.
For filling, in a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange a third of the tomatoes in crust; spread with a 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
1 piece: 396 calories, 32g fat (12g saturated fat), 49mg cholesterol, 466mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 7g protein.
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