Thursday, September 26, 2013

Fresh Tomato Pie

A friend who was moving away :( brought this over when we invited her family over for dinner before they left.  I have always wanted to make a tomato pie and this recipe is scrumptious.  She got it  HERE. As for the pie crust recipe, I tried a new one and that is why you see the funkiness in the photo.  I decided to NOT give you a link to that one quite yet (although it tasted really good), until I have used it more than once.  The link I have provided for the crust is my tried and true pie crust recipe.

Pastry for 1-crust 9 inch pie (see this  RECIPE )
evaporated milk
4 cups sliced firm ripe tomatoes
1 1/2 tsp. salt (okay, I typed this up before I actually made the pie--too much salt.  Tweak it.)
1/8 tsp. pepper
1/4-1/2 tsp. dried leaf basil
1/3 cup mayonnaise
1/3 cup Parmesan cheese (I used the grated)
1 large clove garlic, smashed and minced

1.  Line pie plate with pastry.  Flute the edges.  Brush shell with evaporated milk.

2.  Bake shell at 450 degrees for 5 minutes .

3.  Fill the baked shell with sliced tomatoes and sprinkle with salt, pepper and basil.

4.  Combine mayonnaise, Parmesan, and garlic; spread over the layered tomatoes.

5.  Bake at 350 degrees for 35-45 minutes, or until tomatoes are cooked and pie is golden.


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