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Summer Tomato Pie Recipe

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This recipe for Summer Tomato Pie, by , is from The Masters Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amanda Masters


1 Deep dish refrigerated pie crust
2 large red tomatoes, peeled and sliced (1/4" thick)
2 large yellow tomatoes, peeled and sliced (1/4" thick)
1 large green tomato, peeled and sliced (1/4" thick)
1 medium leek
1 TBS butter
1/2 cup of shredded Parmigiano-Reggiano cheese
1 large egg, lightly beaten
1 tsp of kosher salt
1/2 tsp of ground black pepper
3 tsp of dried basil
1/4 tsp of garlic powder
1/4 tsp of Italian seasoning
3/4 cup of Duke's mayonnaise
1 1/2 cups of shredded cheddar cheese
1 1/2 TBS plain yellow cornmeal
4 bacon slices, chopped

Preheat over 450 F
Fit pie crust into a 9" pie plate, fold edges under and crimp, bake 8-10 minutes or until golden brown, remove from oven and cool 5 minutes
Reduce oven temperature to 375

Place tomato slices in a single layer on a paper towel-lined wire rack and sprinkle with Kosher salt. Let stand for 30 minutes. Pat dry with paper towels

Remove the dark green and root of the leek, thinly slice
Melt 1 TBS of butter in a frying pan, add bacon and leeks. Saute for 3-5 minutes or until tender

Stir together remaining spices, cheese, egg and mayonnaise

Sprinkle cornmeal over the bottom of the pie crust
Spread 1/2 cup of the cheese/spice mixture onto the crust, layer with half of the tomato slices in slightly over lapping rows.
Spread 1/2 of the bacon/leek mixture over the tomato layer
Repeat with Cheese/spice layer, tomato layer and finish with cheese/spice layer (Must be the top layer)

Wrap "crimped" pie crust edges with aluminum foil to prevent excessive browning.
Bake 40-45 minutes

Let stand for 30 minutes before serving

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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