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Tomato Pie Recipe

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

Contributor:  
Contributor:  
Michele Paluchak

Category:
Category:

Ingredients:  
Ingredients:  
pastry for a 1-crust 9-inch pie, unbaked
half-and-half or light cream
4 cups sliced firm ripe tomatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 to 1/2 teaspoon dried leaf basil
1/3 cup mayonnaise
1/3 cup fresh grated Parmesan cheese
1 large clove garlic, smashed and finely minced

Directions:
Directions:
Heat the oven to 375 F.

Line a 9-inch pie plate with pastry; flute edges and brush shell lightly with evaporated milk or light cream. Prick all over with a fork.

Fit a sheet of foil (or parchment paper) over the bottom and sides of the pie dough.

Fill the pie about halfway with pie weights or dried beans. This will help prevent bubbling of the pastry as it bakes.

Bake the pie at 375 F with the foil and weights until the pie just begins to show some color, about 15 minutes.
Remove the pie and remove the foil and weights.

Return the pie crust to the oven and bake for 5 minutes longer. Remove to a rack.

Reduce the oven temperature to 350 F.

Fill the partially baked pie shell with the sliced tomatoes; sprinkle with salt, pepper, and basil.

In a small bowl combine the mayonnaise, Parmesan cheese, and minced garlic; spread evenly over the layer of tomatoes.

Bake at 350 for 35 to 45 minutes, or until tomatoes are cooked and pie crust is browned.

Number Of Servings:
Number Of Servings:
6 large 8snal
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
I make this instead of pizza. It tastes so dee lish us. You can skip the beans in the baking of the pie crust, but it will shrink up a little if you do. I embellish with cream cheese or provolone on the bottom to to kick it up a notch.
Enjoy (PS Serve with white wine/so divine!! LOVE MICKEY

 

 

 

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