Tomatoes tomatoes everywhere.. the plants keep making and you can’t give them away.. let’s try something new –
Paula Deen’s Old Fashioned Tomato Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1/2 Cup Crumbled Bacon (Optional)
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella or jack cheese
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
Paula’s Perfect Pie Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, (1 1/2 sticks) cold and cubed
1/4 cup to 1⁄2 cup ice water
In a large mixing bowl,sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
West Cobb Tomato Pie
1 9- inch pie crust
4 medium tomatoes, cored and cut into 1/4 inch thick slices
1/4 cup crumbled crisp cooked bacon
3 tablespoons chopped fresh basil
to taste salt and pepper
3 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 1/2 cups mayonnaise
- Preheat oven to 350 F degrees. Prebake pie shell for 10 minutes. Remove from oven and cool slightly.
- Arrange sliced tomatoes in prebaked pie shell. Fill pie shell just until tomatoes are 1/2 inch below top of crust. Top with bacon and basil. Season to taste.
- In a medium bowl, combine cheddar, mozzarella and mayonnaise. Spread on top of tomatoes. Place pie on a baking sheet to catch any drips and bake 30 minutes or until top is golden brown. Remove from oven and let stand one hour before serving.