|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This old-fashioned tomato pie makes a nice luncheon or brunch dish, or serve it as a side dish. Use fresh grated Parmesan cheese for the very best flavor.
It's a big favorite in the South, and a fabulous way to use fresh-from-the-garden tomatoes!
- 1 9-inch pie crust (unbaked)
- 2 tablespoons 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)
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.
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