Absolutely Delicious Tomato Pie Connies Recipes

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SOUTHERN TOMATO PIE



Southern Tomato Pie image

Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.

Provided by Jasmine

Categories     Savory Pies

Time 2h10m

Yield 8

Number Of Ingredients 13

½ (14.1 ounce) package refrigerated pie crusts, at room temperature
3 medium tomatoes
1 ¼ teaspoons kosher salt, divided
½ cup mayonnaise
2 ounces cream cheese, softened
1 ½ cups shredded sharp Cheddar cheese, divided
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 large clove garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ cup shredded Parmesan cheese
1 tablespoon thinly sliced fresh basil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
  • Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
  • Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
  • Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
  • Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg

DELICIOUS TOMATO PIE



Delicious Tomato Pie image

How about pie for dinner? This savory staple is a wonderful way to accentuate summer's abundance of tomatoes from the garden or farm stand. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1-1/4 pounds tomatoes (5 large), cut into 1/2-inch slices, seeded
1/2 cup thinly sliced green onions
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/2 cup shredded reduced-fat cheddar cheese
2 bacon strips, cooked and crumbled
2 tablespoons shredded Parmesan cheese

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Reduce oven setting to 350°. Place half of the tomatoes in crust. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese. , Bake until tomatoes are tender, 30-35 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 222 calories, Fat 15g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 392mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

CONNIE'S TOMATO PIE



Connie's Tomato Pie image

An old Southern favorite in the summer is tomato pie. It's wonderful with the yummy summer crop. This recipe has been around for so long, I'm not sure where it originated. Enjoy!

Provided by Connie Ottman

Categories     Vegetables

Time 45m

Number Of Ingredients 8

2 c bisquick
1/2 c milk
3 large tomatoes
1/2 c grated sharp cheddar cheese
3 basil leaves-chopped
1 c mayonnaise (i use dukes for this recipe)
1/2 fresh lemon juice
kosher salt and fresh ground pepper to taste

Steps:

  • 1. Mix Bisquick and milk together for pie crust. Press into a 9" pie pan.
  • 2. Peel and core tomatoes.
  • 3. Slice tomatoes and drain on parchment paper. Once drained, place tomato slices in the pie shell. The pie will puff so don't fill your pie shell too full.
  • 4. Mix mayo, shredded ches, salt, pepper, basil, and lemon juice together.
  • 5. Spread mayo mixture over tomatoes. Use real mayo, not Miracle Whip. Dukes brand works well.
  • 6. Sprinkle with additional salt and pepper if you'd like.
  • 7. Bake at 350 degrees.
  • 8. Enjoy this summer treat!

TOMATO PIE



Tomato Pie image

This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 8

3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds
1/2 small sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper
1 rolled 9-inch pie crust, store-bought or homemade
1 cup freshly grated sharp Cheddar
1 cup freshly grated mozzarella
1 cup mayonnaise
1/2 cup fresh basil leaves, torn, plus small leaves for garnish

Steps:

  • Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
  • Preheat the oven to 350 degrees F.
  • Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
  • Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
  • Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
  • Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

ABSOLUTELY DELICIOUS TOMATO PIE-CONNIE'S



Absolutely Delicious Tomato Pie-Connie's image

If you have never had tomato pie, this is the one to try. It is easy to make and so very delicious. The recipe came from starting a regular tomato pie until the light bulb came on. It said to me "you have cream cheese with chives and onions in the refrig.". The rest is history. Really, try it and enjoy!

Provided by Connie Ottman

Categories     Vegetables

Time 40m

Number Of Ingredients 8

1 deep dish pie crust, i used pillsbury
4-6 tomatoes, fresh off the vine:)
salt and pepper to taste
8 oz philadelphia cream cheese with real chives and crisp onions
6 oz mayo or miracle whip
6 oz shredded cheddar cheese, you can use whatever is in the frig.; we like cheddar
6 slice cooked bacon, crumbled
6-8 fresh basil leafs

Steps:

  • 1. Bake pie crust according to package directions. Be sure to prick pie with a fork before baking.
  • 2. Slice tomatoes medium thick and set aside.
  • 3. After pie is done, arrange tomato slices into pie.
  • 4. Layer fresh basil over tomatoes.
  • 5. Combine cream cheese and mayo. Spread mixture over pie ingredients.
  • 6. Sprinkle shredded cheese on top of pie.
  • 7. Sprinkle with crumbled bacon.
  • 8. Bake about 22-24 minutes or until cheese has melted.
  • 9. Enjoy!

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