Tomato Pie

Kathryn Brown


The perfect end of summer meal.


☆☆☆☆☆ 0 votes

Makes one 10-inch pie


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  • 2 c
  • 2 tsp
    baking powder
  • 8 Tbsp
    butter, cut into pieces and chilled
  • 2/3 c

  • 3 lb
    tomatoes, peeled, seeded and sliced thick
  • 3 Tbsp
    basil, fresh, chopped
  • 1/4 lb
    white chedder cheese, shredded
  • 2/3 c

How to Make Tomato Pie


  1. Heat oven to 400 degrees.
  2. Make Pastry:
    Combine flour and baking powder and whisk.
  3. Drop in the butter and cut into the flour until mixture is the size of small peas. Dump onto counter and knead to work in the dry flour.
  4. Divide dough in half. Roll one half until it is large enough to fit in 10-inch pie plate.
  5. Make the Filling:
    Mix the tomatoes with the basil and half the cheddar.
  6. Place evenly in the pastry. Spread the tomatoes with the mayo and top with remaining cheese.
  7. Roll out remaining dough and top the pie. Trim the top and bottom crusts, leaving no hang over.
  8. Bake 20 to 25 minutes, until golden. Let cool, just a bit, before serving.
  9. Enjoy!

Printable Recipe Card

About Tomato Pie

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #Tomato

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