August Recipe of the Month

Tomato Pie

 

For the crust:  (You may use a premade crust if preferred.)

1 cups all purpose flour

cup shortening

tsp salt

6 TBS ice water

 

Blend the flour, salt, and shortening (either with a fork or by pulsing 7 or 8 times in a food processor) until it resembles coarse grains, like gravel or peas.  Be careful not to over mix.  Add water a few tablespoons at a time until the dough comes together.  Wrap in plastic and let rest in the fridge for 20 minutes.

 

Roll out pie dough and place in a 9 inch pie plate. Poke a few holes in the crust with a fork and bake at 350 F for 15 minutes.  Let cool.

 

For the filling:

4 tomatoes

10 fresh basil leaves, chopped

cup green onion, chopped

1 cup mayonnaise

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

Salt and pepper

 

Thinly slice tomatoes, sprinkle with salt and lay on paper towels to drain for 10 minutes.  Then layer the tomatoes, basil, and green onion along with salt and pepper in the bottom of the cooled pie crust.  Combine grated cheeses and mayonnaise and spread on top of tomato layers. Bake at 350 F for 30 minutes until brown on top.  Serve warm.

 

 
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