Special Ivy Inn Tomato Pie Recipes

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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.

THE BEST TOMATO PIE



The Best Tomato Pie image

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

1 9-inch pie shell
6 large tomatoes (very ripe)
1 tablespoon kosher salt
8 ounces shredded mozzarella cheese
1/2 cup mayonnaise
1/4 cup fresh basil (chopped)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

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

SPECIAL IVY INN TOMATO PIE



Special Ivy Inn Tomato Pie image

I use the Marie Callendar's copykat crust recipe and I used 1/2 Extra Sharp Cheddar and 1/2 Cabot's Seriously Sharp Hunter's Cheese (WalMart carries this) Very very delicious! Found decades ago from a B & B but never tried till today!

Provided by Amberngriffinco

Categories     < 60 Mins

Time 55m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 8

2 pie crusts
2 tablespoons Dijon mustard
4 medium tomatoes, peeled and sliced
4 ounces cheddar cheese, shredded
4 ounces white cheddar cheese, shredded
salt & freshly ground black pepper
3 tablespoons mayonnaise or 3 tablespoons sour cream
3 tablespoons grated parmesan cheese

Steps:

  • Make double pie crust, or purchase 2 and bake one and cool.
  • Spread mustard on baked crust, covering bottom and sides. Arrange tomatoes on top of mustard and cover with a layer of cheese. Sprinkle with salt and pepper.** Repeat process to make 2 or 3 layers, ending with cheese on top. Spread mayonnaise on top of cheese (good luck). Sprinkle parmesan over mayonnaise. Place second pie crust over mixture and seal edges with a fork; cut slits in crust for ventilation.
  • Baked 350 degrees 30 minutes, or till top crust is lightly browned. If necessary, cover edges of crust with foil near the end of the baking time if they get too brown.

Nutrition Facts : Calories 770.2, Fat 54, SaturatedFat 20.7, Cholesterol 65.8, Sodium 1047.3, Carbohydrate 49.7, Fiber 5, Sugar 4.5, Protein 22.6

GREEN TOMATO PIE I



Green Tomato Pie I image

A great way to use those end-of-season tomatoes! This is my mom's recipe.

Provided by Donna

Categories     Desserts     Pies     Vintage Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
3 tablespoons all-purpose flour
4 teaspoons lemon zest
6 tablespoons fresh lemon juice
3 tablespoons butter
¾ teaspoon ground cinnamon
1 ⅓ cups white sugar
¼ teaspoon salt
3 cups sliced green tomatoes

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Prepare pie plate with bottom layer of crust.
  • Mix together the flour, lemon peel, lemon juice, butter, ground cinnamon, sugar, and salt. Stir in the green tomatoes to coat. Pour into crust. Cover with top crust. Cut slits in top crust to allow steam to escape.
  • Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake another 30 minutes or until crust is golden and filling is bubbly. Allow pie to cool before serving.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 60.8 g, Cholesterol 11.4 mg, Fat 19.4 g, Fiber 2.7 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 346.1 mg, Sugar 36.4 g

BEST TOMATO PIE



Best Tomato Pie image

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

1 (9 inch) refrigerated pie crust (such as Pillsbury®)
1 ½ cups shredded mozzarella cheese, divided
5 Roma tomatoes, or more to taste, cut into wedges
1 cup loosely packed basil leaves, coarsely chopped
2 cloves garlic, minced
½ cup fat-free mayonnaise
¼ cup grated Parmesan cheese
⅛ teaspoon ground white pepper
8 whole basil leaves

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

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