"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tomato Pie Recipe

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This recipe for Tomato Pie, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave & Jill McCulley
Added: Saturday, July 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 frozen deep dish pie crust
Dijon mustard
8 oz. pkg. of shredded cheese, either Swiss or combination mozzarella & cheddar
pepperoni
1 large tomato (or two small)

Directions:
Directions:
Spread a thin layer of Dijon mustard on the base of the pie
crust and a little on the sides. Spread an even layer of cheese
over the mustard and then a layer of pepperoni on top of the
cheese. Repeat the step above for an additional layer and then
cover pepperoni with cheese only leaving a small portion to use
on the top of the pie. Slice tomatoes about 1/4 in. thick; place in
single layer covering the pie, quarter some of the slices to fill in
gaps. Sprinkle remainder of cheese on top of tomato. Bake at
350 for 45 min. Let the pie cool for 15 min. before serving.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This recipe came from a friend and is different from anything I have ever made, but I loved it.

 

 

 

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