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Edisto Tomato Pie Recipe

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This recipe for Edisto Tomato Pie is from Joan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9-inch deep fish pie shell, prebaked at 375 degrees for 10 minutes
5 large tomatoes, peeled and thickly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
3 teaspoons dried basil (or fresh basil)
Garlic powder to taste
3/4 cup mayonnaise
1 1/4 cups grated cheddar cheese
Directions:
Directions:
Drain sliced tomatoes on paper towel (about 1/2 hour)

Layer tomatoes in pie shell, sprinkling each layer with salt, pepper, basil and garlic powder which have been combined.

Combine mayonnaise and cheese; spread over tomatoes

Bake at 350 degrees for 35 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.

Note: May add 1 large onion, chopped or thinly sliced.
Number Of Servings:
Number Of Servings:
6-8 servings
Personal Notes:
Personal Notes:
We in South Carolina love our Tomato Pie in the summer when the tomatoes are at their peak and in abundance!

 

 

 

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