I like almost any dish baked in a rich pie crust, and this tomato pie recipe
is no exception. It makes
a nice entree for a luncheon or as a tasty accompaniment
for any grilled meat. The pie can also be prepared as six
smaller tarts using pie shells about 2-inches in diameter instead of using
a standard 9-inch shell.
Divide the ingredients among the shells and bake for 20 to 25 minutes
1 nine-inch pie crust for a two-crust pie
2 to 3 medium-size tomatoes, cored, peeled, and thickly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
1/4 cup chopped fresh chives
1/4 cup mayonnaise
1 cup shredded sharp cheddar cheese
Preheat oven to 425˚F. Make a recipe for a basic standard pie
crust or use a store-bought pie crust. Bake the
pie shell crust for 5 minutes then remove from oven.
Reduce oven heat to 400˚F.
Wash and drain tomatoes. Dip into near-boiling water
for 30 to 60 seconds to loosen skins, then plunge into cold
water. Drain and slip off skins
Spread out the tomato slices over the crust,
covering the bottom completely. Sprinkle with the salt, pepper,
chives, and basil.
Combine the mayonnaise and cheese and mix
thoroughly in a small mixing bowl. Spread the
cheese mixture evenly over the tomato slices.
Place the top crust over the filling and
trim the overhanging edge of pastry 1-inch
from the edge of the rim. Fold and roll top edge under the lower edge,
making sure to seal the edges of the pie crust completely.
Bake the tomato pie for 35 minutes. Serve at
once while still bubbling hot.