Two More Delicious Tomato Pies

Previously we made a tomato pie by adapting the Pioneer Woman’s Tomato Pie recipe (first pic) so this time we bought the necessary ingredients to make it per her recipe below, except we used a frozen pie crust.

Tomato Pie ala Pioneer Woman

Ingredients:

1 frozen pie crust

2¾ lb. tomatoes

1 tsp. kosher salt

½ c. mayonnaise

1 large egg, plus 1 egg yolk

2 tsp. hot sauce (optional)

8 oz. shredded sharp cheddar cheese

½ c. crumbled blue cheese

3 green onions, chopped

2 Tbsp. chopped fresh parsley

2 Tbsp. chopped fresh dill

¼ tsp. ground black pepper

1½ Tbsp. plain yellow cornmeal

Fresh herbs (such as dill, parsley or chives), for serving

Directions:

Slice the tomatoes crosswise into ¼ inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can.

Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.

While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk, and hot sauce (if using).

Stir in the cheddar cheese, blue cheese, green onion, parsley, dill, and pepper.

Preheat the oven to 425°F. Sprinkle the cornmeal over the bottom of the crust.

Pat the tomato slices dry once again, then place one-third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit.

Top with half of the mayonnaise mixture.

Repeat with another layer of tomatoes and another layer of mayonnaise mixture.

Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture.

Bake for 20 minutes.

Remove the pie from the oven and wrap just the edges of the crust with foil.

Reduce the oven temperature to 375°F and bake until the mayonnaise mixture is puffed and golden brown and the center is no longer giggly, 30 minutes more.

Top with additional herbs, then slice and serve.

The Verdict:

It was very good but I believe I like the first one we made with the basil flavor rather than dill.

Tomato Pie ala Roz

The second tomato pie was “Roz’s Blue-Ribbon Italian Tomato Pie with Buttermilk Biscuit Crust.”  The recipe comes from Roz whose blog is La Bella Vita and she asked me not to publish it so I’ll just show pictures.

The first step is to make the unique biscuit pie crust.

Next comes the filling which has similar ingredients and instructions as most tomato pies.

This was the last time we made it.

The Verdict:

We had made Roz’s pie twice before but as best I can tell from my blog, the last time was 2014 – wow how time flies.  We thought it was awesome back then and thought the same thing this time.  I had trouble getting it out of the dish and it needs to be made in a larger dish than we used as our crust was too thick.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

8/25 & 8/??/24 meal dates