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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tomato Pie Recipe

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This recipe for Tomato Pie, by , is from The Mitchell/Mays Family 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!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
For Filling:
2 1/4 pounds assorted tomatoes, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped
1 1/4 teaspoons freshly ground pepper, divided
1 Tablespoon canola oil
1/2 cup assorted chopped FRESH herbs (such as chives, parsley, and basil)
1/2 cup freshly grated Gruyere cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup mayonnaise

For Piecrust:
1 1/4 cups all purpose flour
1/4 cup crisco, cut into pieces
4 Tablespoons butter, cut into pieces
1/2 teaspoon fine sea salt
3-4 Tablespoons ice cold water

Directions:
Directions:
For Piecrust:
Process first 4 ingredients in processor until resembles coarse meal. With processor running, gradually add 3 Tablespoons ice water, 1 Tablespoon at a time, and process until dough forms a ball and leaves sides of bowl. Shape dough into a disk and wrap in plastic wrap. Chill 30 minutes. Unwrap and place on lightly floured surface; sprinkle lightly with flour. Roll to 1/8 inch thickness. Preheat oven to 425. Press dough into 9" pie plate. Trim dough 1 inch larger than pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm. Line pie crust with aluminum foil; fill with pie weights or dried beans. Place on an aluminum foil-lined cookie sheet. Bake at 425 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet, about 30 minutes. Reduce oven temperature to 350.

For Filling:
Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoons salt. Let stand 10 minutes. Meanwhile, saute onion and 1/4 teaspoon each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender. Pat tomatoes dry with a paper towel. Layer tomatoes, onion and herbs in prepared crust, seasoning each layer with pepper. Stir together cheeses and mayonnaise; spread over pie. Bake at 350 for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning.

*This is especially good when made with a variety of heirloom tomatoes!

 

 

 

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