Tommy Toe 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.

TOMMY TOE PIE



Tommy Toe Pie image

This recipe is from Rebecca Laney-Meers, Jackson Mississippi and she was one of the winners in the Mississippi magazine contest. Her memories of this pie take her back to the 1960s when as a child in her grandmother Kate's kitchen in west Jackson she renamed the recipe Tommy Toe Pie. It was called Tomato Pie. Rebecca's time with her grandmother was quality time, and over the years she has tried many tomato pies, but grandmother Kate's has remained the best. And when the tomatoes start coming in from the garden, this is her go-to recipe for her family. Thanks Rebecca! Feel free to add in fresh herbs, like the basil, oregano, etc. Enjoy!

Provided by Sharon123

Categories     Lunch/Snacks

Time 1h10m

Yield 1 pie

Number Of Ingredients 10

3 -5 tomatoes, sliced
1 deep dish pie shell
1/2 cup sharp cheddar cheese, shredded
1/2 cup white cheddar cheese, shredded
1/4 cup mayonnaise
1/4 teaspoon dried basil (or better yet, try 1 tbls. fresh basil!)
1 tablespoon Dijon mustard
salt and pepper
1 bunch green onion, chopped
1/2 cup parmesan cheese, shredded

Steps:

  • The day before, slice 3 to 5 tomatoes and drain on paper towels.
  • Refrigerate.
  • Bake deep-dish pie shell according to package directions.
  • Cool.
  • Mix cheeses, mayonnaise and basil. Set mixture aside.
  • Spread the bottom of the pie shell with Dijon mustard. Place one layer of tomatoes, and then sprinkle with salt and pepper.
  • Layer ½ of the cheese and mayonnaise mixture.
  • Sprinkle with chopped green onions. Repeat layers. End with ½ cup of shredded Parmesan cheese on top.
  • Bake at 375 degrees for 35-40 minutes. Enjoy!

TOMATO PIE I



Tomato Pie I image

Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe.

Provided by Donnak

Categories     Main Dish Recipes     Savory Pie Recipes

Yield 6

Number Of Ingredients 10

1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
½ cup chopped fresh basil
3 green onions, thinly sliced
½ pound bacon - cooked, drained, and chopped
½ teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon crushed red pepper
2 cups shredded Cheddar cheese
¼ cup mayonnaise

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
  • Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 21.9 g, Cholesterol 56.8 mg, Fat 35.3 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 14 g, Sodium 778.2 mg, Sugar 5 g

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