BEST TOMATO PIE
Cheesy tomato basil pie is a summer staple at my house. I always make two: one for me and one to give away. Use fat-free mayonnaise to cut down on oiliness (and calories!).
Provided by UglyOldHag
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
- Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
- Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
- Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
- Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.
Nutrition Facts : Calories 415 calories, Carbohydrate 34 g, Cholesterol 31.5 mg, Fat 23.9 g, Fiber 4.2 g, Protein 18.8 g, SaturatedFat 8.9 g, Sodium 790.5 mg, Sugar 6.9 g
THE BEST TOMATO PIE
Filled with a mozzarella cheese mixture layered in between thick slices of summer tomatoes makes this the best tomato pie. There's no better way to close out summer than making this delicious southern recipe.
Provided by Alyssa Rivers
Categories Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF and if making prepare the pie dough.
- Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
- In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
- Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
- Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
- Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.
Nutrition Facts : ServingSize 1 slice, Calories 281 kcal, Carbohydrate 15 g, Protein 8 g, Fat 22 g, SaturatedFat 7 g, TransFat 0.02 g, Cholesterol 27 mg, Sodium 375 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 12 g
TOMATO PIE
This Southern tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. -Lois Morgan, Edisto Beach, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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; wrap in plastic. Refrigerate 30 minutes or overnight., 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 pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., 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., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-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 : Calories 396 calories, Fat 32g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 466mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
FRESH TOMATO PIE
A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.
Provided by Britt Terry
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the pastry shell for 8 to 10 minutes or until browned.
- Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
- In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
- Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 23.8 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 305.6 mg, Sugar 4.4 g
GREEN TOMATO PIE
Steps:
- Mix 3/4 cup sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/4 teaspoon each salt and pepper, 3 tablespoons quick-cooking tapioca and the zest of 1 lemon. Cut 2 pounds green tomatoes into 1/4-inch-thick slices; dip completely in the sugar mixture, then arrange in pie shell, adding 1/2 cup golden raisins as you layer. Drizzle with 2 tablespoons lemon juice and dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
TOMATO PIE
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
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.
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- Heirloom Tomato Pie. Recipe: Heirloom Tomato Pie. Make the most of summertime tomatoes with this savory tomato pie featuring fresh tomatoes, basil, and a homemade Parmesan-Buttermilk Pie Crust.
- Green Tomato Skillet Pie. Recipe: Green Tomato Skillet Pie. While we love fried green tomatoes, if you're looking for another use for green tomatoes, this sweet skillet pie is worth a try,
- Old-fashioned Tomato Pie. Recipe: Old-fashioned Tomato Pie. Old-fashioned Tomato Pie is summer perfection thanks to garden fresh tomatoes and herbs. We guarantee there won't be any leftovers.
- Tomato Galette. Recipe: Tomato Galette. Instead of being baked in a dish, this galette version is baked on a sheet pan. It makes use of refrigerated pie crust so the dish comes together with just 20 minutes of hands-on time.
- Herbed Tomato Tart. Recipe: Herbed Tomato Tart. This updated tomato pie is served pizza-style on a puff pastry with a combination of feta and mozzarella cheese.
- Tomato, Cheddar, and Bacon Pie. Recipe: Tomato, Cheddar, and Bacon Pie. We raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together.
- Muffin Pan Tomato Tarts. Recipe: Muffin Pan Tomato Tarts. With all the flavor of a traditional tomato pie, these cute snack-sized tarts are made in a muffin pan which makes serving easier.
- Green Tomato Mincemeat Pie. Recipe: Green Tomato Mincemeat Pie. While you may think of tomato pies as a savory dish, they can also be sweet and served topped with ice cream.
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