Connies Tomato Pie Recipes

THE BEST TOMATO PIE

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.

TOMATO PIE

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
• Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
• Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
• Combine the grated cheeses and mayonnaise or Greek yogurt together.
• Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
• Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
• You might also like, Garden Vegetable Pie.

TOMATO PIE

Steps:

• Preheat the oven to 350 °F.
• Spread the inside of the pie crust with the mustard. Layer half of the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie.
• Bake until bubbly, about 20 minutes. Let cool. Top with remaining tomatoes. Serve at room temperature.

AMISH TOMATO PIE

Steps:

• Chill pie dough for about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lower oven rack.
• Slice heirloom tomatoes into 1/2-inch rounds. Remove seeds with your fingers. Place 6 slices on paper towels or a clean cloth and cover with more paper towels or another clean cloth. Arrange the remaining slices on a wire rack. Cut Roma tomatoes into 1/2-inch slices, remove seeds, and arrange them on the rack as well.
• Line a deep-dish, 9-inch pie plate with dough. Place 2 layers of aluminum foil over the entire surface. Fill with pie weights or dried beans.
• Bake pie crust on the preheated baking sheet on the bottom rack. Place tomatoes on a higher rack. Reduce temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
• Carefully remove the foil and the weights. Cover the edges of the crust with foil to prevent them from burning. Poke the bottom of the pie crust with a fork to keep it from puffing up. Return the pie crust to the bottom rack and bake until the bottom starts to color, about 8 more minutes.
• Remove pie crust and allow to cool. Continue baking the tomatoes until they are wilted, about 40 minutes total. Remove and allow to cool. Keep the oven on.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add sliced leek. Cook until bacon is crisp and the leeks have softened and browned, about 5 more minutes. Drain bacon on paper towels and allow to cool.
• Place bacon-leek mixture, Cheddar, Fontina, mayonnaise, basil, egg, and mustard in a bowl. Season with salt and pepper. Mix to combine.
• Spread 1/3 mixture on the bottom of the pie crust. Arrange 1/2 of the roasted tomatoes on top, overlapping heirlooms with Roma tomatoes. Spread another 1/3 of the mixture over the tomatoes and arrange the remaining roasted tomatoes on top. Add the last 1/3 of the mixture and gently press the fresh tomato slices on top in a decorative pattern. Arrange foil around the edges of the pie crust to protect them from burning, taking care that the foil doesn't touch the tomatoes.
• Bake until browned and bubbly on top, about 40 minutes. Cool completely before serving.

TOMATO PIE

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.

CLASSIC HAMBURGER PIE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Set aside to cool in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Stir green beans and tomato soup into the ground beef mixture; transfer to prepared casserole dish.
• Mash the cooled potatoes with milk, egg, garlic, pepper, and salt; spoon in mounds over the ground beef mixture. Sprinkle Cheddar cheese over the potatoes.
• Bake in preheated oven until cheese is melted and edges of dish begin to brown, 25 to 30 minutes.

CONNIE'S TOMATO PIE

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!

QUICK AND EASY SHEPHERD'S PIE CASSEROLE RECIPE

Steps:

• In a large skillet, brown ground beef and drain.
• Add both cans of condensed soups and green beans; season with salt and pepper. Mix together until all ingredients are combined.
• Pour ground beef mixture into large 9x13 casserole dish.
• Top ground beef mixture with mashed potatoes (homemade mashed potatoes are the best, but if you are in a hurry, instant potatoes will work fine! If you are in a BIG hurry, I have even thrown frozen tater tots on top and it works great!).
• Spread cheese on top of potatoes.
• Bake uncovered at 350 degrees for 30 minutes.

ABSOLUTELY DELICIOUS TOMATO PIE-CONNIE'S

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!