|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 is a very versatile dish. It makes a nice luncheon or brunch dish, can be served as a side dish, or pair it with a bright salad and eat it for dinner. It's a big favorite in the South and a fabulous way to use fresh-from-the-garden tomatoes all summer long.
The recipe calls for pie crust. If you are ambitious, feel free to make your own. Otherwise, store-bought pie crust is just fine. It is usually found in the frozen foods aisle. Follow the tips on the box to defrost it. The crust will get baked first without any cheese or tomato filling (a process known as blind baking or pre-baking) and then baked again with the filling.
You'll want to use good sized tomatoes for this recipe. Avoid very small or very large ones and try to avoid adding too much of the tomato juice to the cooked crust. Use freshly grated parmesan cheese for the very best flavor. The recipe includes dried basil. For a nice taste of summertime, top the finished tomato pie with a few fresh basil leaves. They pair perfectly with tomatoes and parmesan cheese.
- 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 the pastry; flute edges and brush the 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 from the oven 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 this mixture evenly over the layer of tomatoes.
Bake at 350 for 35 to 45 minutes, or until tomatoes are cooked and pie crust is browned.