Real Recipes From Real Home Cooks ®

midwest tomato pie

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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

(1 rating)
yield 8 serving(s)
prep time 50 Min
cook time 30 Min
method Bake

Ingredients For midwest tomato pie

  • 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
  • 1/4 tsp
  • 8 lg
    ripe tomatoes, cut in 1/4" slices
  • 4 slice
    bacon, cooked and crumbled

How To Make midwest tomato pie

  • 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.