Real Recipes From Real Home Cooks ®

tomato pie

Recipe by
Kathryn Brown
Woodbridge, NJ

The perfect use for all those ripe tomatoes.

yield serving(s)
cook time 25 Min
method Bake

Ingredients For tomato pie

  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • coarse salt
  • 8 Tbsp
    butter, cut into pieces
  • 2/3 c
  • 3 lb
    ripe tomatoes, peeled, seeded and sliced thick
  • 2 Tbsp
    chopped fresh basil
  • 1/4 lb
    white cheddar, shredded
  • 2/3 c

How To Make tomato pie

  • 1
    Heat oven to 400 degrees.
  • 2
    Pastry: Put flour, baking powder and 1/2 teaspoon salt in a bowl and stir with a fork. Drop in butter and cut into flour until pieces are the size of small peas. Pour in milk and stir until dough hasn't quite come together. Dump it on the counter and knead to work in dry flour.
  • 3
    Divide the dough in half. Roll one half out until if is large enough to line a 10-inch pie plate.
  • 4
    Filling: Mix the tomatoes with the basil and half the cheddar and some salt. Pat this out evenly in the pastry. Spread the tomatoes with the mayonnaise and spread the rest of the cheese on top.
  • 5
    Roll out the rest of the dough, and top the pie. Trim the top and bottom crusts back to the rim. Seal edges.
  • 6
    Bake pie until golden, 20 to 25 minutes. Let cool for a while before serving. It should be warm, not hot.
  • 7