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Tomato Pie





This is my working Tomato Pie recipe. It's not completely finished. I need to test the recipe using a blind baked (pre-cooked) crust. Also I want to try making this with my pimento cheese sometime, which sounds fun. But I hope this helps you to have a recipe to work off of! There are a lot of ways you can customize this. Adding ham is one of our favorite tricks and really helps the pie feel like a meal. 

 A "choose-your-own-adventure" Tomato Pie Recipe

1 pie crust (homemade or store bought)
1 T. Dijon mustard
3 large summer tomatoes, sliced
1/2 Vidalia onion, sliced
1 c. diced ham (optional or substitute prosciutto, bacon, pancetta, etc.)
2 c. shredded cheese (any combination of cheeses or even pimento cheese, cheddar is traditional)
1/2 - 1 c. mayonnaise
salt & pepper (omit salt if you are using ham or pimento cheese)
fresh herbs - basil, thyme, oregano, etc. 

1. Salt the tomatoes and layer them in paper towels to drain some of the liquid off. Set aside while you prep the other ingredients. 

2. Preheat your oven to 375 degrees. Roll out your crust to fit your pie plate, use a fork to prick the bottom crust all over. Line your crust with parchment paper and then put in pie weights or dried beans to pre-cook your crust. Cook at 375 degrees for about 15 minutes, until the crust is just starting to brown. Carefully remove the parchment and pie weights and continue to cook for about 7 or 8 minutes. Remove from oven and allow to cool. Turn the oven temperature down to 350 degrees. 

3. While pie crust is cooling, saute the onions in a pan on the stove with a small amount of oil. Cook them until they start to brown and caramelize. Remove onions from pan to a paper towel to remove any excess oil or liquid. 

4. Mix your shredded cheese and mayonnaise together. Add pepper and any other seasonings you would like. If you're using pimento cheese, omit this step. 

5. Once the pie crust has cooled to the touch, spread Dijon mustard on the bottom. Feel free to use more mustard if desired, but you just want a thin layer to coat the bottom. 

6. Assemble your pie by layering tomatoes, onion, and herbs. This amount should make 2 layers of tomatoes. Then spread your cheese mixture on top. 

7. Cook the pie at 350 degrees for about 30 minutes* until cheese is bubbly. 

8. Allow pie to cool some before cutting and serving (if you can!). 

*When I first did this pie, I didn't pre-cook the pie crust and just cooked it for 35 minutes at 350 degrees. Pre-cooking your crust may vary the time the assembled pie needs to cook. If pre-cooking your crust, I would start cooking the assembled pie for 15 minutes, then keep checking it every 5 minutes or so after that. Cheese should be melted and bubbling for pie to be done. 

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