Tomato Pie

As soon as tomatoes start looking gorgeous in the grocery store, I start thinking about this pie. And when I'm studying the sun throughout the day in our new yard, I'm thinking about this pie. Reason being of course that I have plans to be growing my own tomatoes next year. I think I have a decent spot picked out, though it happens to be in the front yard.

That's cool right?

I have a feeling that after a taste of this pie using my future little beauties, I won't be worrying about the appearance of tomato plants in the front yard.

I remember reading this recipe in an issue of Cook's Country magazine. At the time I was probably so overwhelmed with the desire to make EVERYTHING in the issue, that the tomato pie was forgotten. Then a google search a few years later led me to this Seattle Times adaptation of the same recipe. All I could think about was how much time was lost NOT knowing how delicious a tomato pie could be. I find it as irresistible as any sweet, dessert type pie can be. So at least I'm not feeling so guilty about coming back to the kitchen for just one more bite.

~Erin

Tomato Pie

Prep time: 45 mins

Cook time: 50 mins

Total time: 1 hour 35 mins

Serves: 8

Ingredients

• 1 package of refrigerated pie crust


• 2 lbs. tomatoes, cored and cut into 1/4-inch-thick slices


• 1/2 tsp. salt


• 1/3 c. mayonnaise


• 4 tsp. cornstarch


• 1 1/2 c. cheddar cheese, shredded and divided


• 1 beaten egg white


• 4 green onions, sliced


• 2 T. fresh chopped herbs such as tarragon, basil or thyme

Instructions

1. Drain tomato slices by laying them out on a stack of several paper towel layers. Sprinkle with salt and allow to rest for 30 minutes.


2. Preheat oven to 450, and place a cookie sheet in the lower 1/3 of oven.


3. Unroll one piecrust into a 9" pie plate. Brush crust with egg white and sprinkle with 1/2 c. of cheese.


4. In a small bowl, mix together remaining 1 c. of cheese, mayonnaise, and cornstarch.


5. After tomatoes have drained for 30 minutes, press them with a few more paper towels to remove as much moisture as possible.


6. Layer 1/3 of tomatoes over cheese in pie crust. Spread 1/2 of mayo mixture and sprinkle 1/2 of green onions. Follow with another 1/3 of tomatoes, and remaining mayo mixture, green onions, and fresh herbs. Top with remaining tomatoes.


7. Unroll top pie crust over filling and crimp edges. With a sharp knife, cut approximately 1" x 2" vents into top.


8. Place pie on heated cookie sheet in oven. Bake for 10 minutes at 450 degrees.


9. Reduce oven temp to 325, and continue baking for 40 minutes till crust is golden brown.


10. Allow pie to cool for at least an hour before serving.

Notes

I know I say to spread the mayo mixture over the tomato layers. Unfortunately, the consistency is not super spreadable. Maybe a better instruction would be to use your fingers and crumble and smoosh the mix over the tomatoes. It's not pretty but it works. Also, I find I get a better bottom crust when baked in a metal pie plate, instead of glass.

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