MIDWEST TOMATO PIE

Ellen Bales

By
@Starwriter

This popular dish has many variations, and this is my take on it, somewhat borrowed from Taste of Home.
Photo: tasteofhome.com


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Comments:

Serves:

8

Prep:

50 Min

Cook:

30 Min

Method:

Bake

Ingredients

1
refrigerated pie crust for 9" pie
1/2 c
sour cream
1/2 c
shredded cheddar cheese
1/2 c
shredded monterey jack cheese
1/3 c
thinly sliced green onions
1 tsp
dried oregano
1/2 tsp
salt
1/4 tsp
pepper
8 large
ripe tomatoes, cut in 1/4" slices
4 slice
bacon, cooked and crumbled

Directions Step-By-Step

1
On a lightly floured surface, roll the pie crust dough into a circle and transfer to a 9" pie plate. Trim pastry to within 1/2" of the rim of the plate and crimp edge.
2
Cover the pastry with a double thickness of foil and fill with pie weights or dried beans. Bake in a preheated 350-degree oven for 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-10 minutes longer, or until light brown. Cool on a wire rack.
3
In a small bowl, mix sour cream, cheeses, green onions, and seasonings. Arrange one-third of the tomatoes in crust, spread with one-third of the sour cream mixture. Repeat layers twice. Bake for 25 minutes. Top with bacon; bake 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #savory