Connies Tomato Pie Recipes

TOMATO PIE

Steps:

• Preheat oven to 450°F.
• Peel tomatoes (this is an easy method for peeling tomatoes) and slice into thin slices (1/4" thick).
• Lightly salt tomato slices and spread over a double layer of paper towels to dry.
• Poke pie crust with a fork. Sprinkle ¼ cup mozzarella cheese on the bottom and bake for 10 minutes until lightly browned. Cool completely.
• Combine ¼ cup cheddar cheese and ¼ cup mozzarella cheese in a small bowl.
• Sprinkle tomato slices with garlic powder, oregano, and black pepper to taste. Layer ½ of the tomato slices, ½ of the cheese mixture, and ½ of the basil. Repeat layers. Top with halved grape tomatoes.
• In a small bowl combine the remaining ¼ cup cheddar cheese, ½ cup mozzarella cheese and 1/4 cup mayonnaise. Dot over grape tomato mixture.
• Reduce heat to 350°F and bake uncovered for 30-35 minutes. Cool before serving.

ABSOLUTELY DELICIOUS TOMATO PIE-CONNIE'S

Steps:

• 1. Bake pie crust according to package directions. Be sure to prick pie with a fork before baking.
• 2. Slice tomatoes medium thick and set aside.
• 3. After pie is done, arrange tomato slices into pie.
• 4. Layer fresh basil over tomatoes.
• 5. Combine cream cheese and mayo. Spread mixture over pie ingredients.
• 6. Sprinkle shredded cheese on top of pie.
• 7. Sprinkle with crumbled bacon.
• 8. Bake about 22-24 minutes or until cheese has melted.
• 9. Enjoy!

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

CONNIE'S SHEPHERD'S PIE

Steps:

• In a large skillet, brown beef, onion, and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes, drain.
• Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meet mixture.
• Pour into a greased 11x7x2 baking pan, set aside. In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture.
• Cook potatoes in boiling salted water until tender, drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer.
• Bake, uncovered at 425 degrees for 15 minutes. Reduce heat to 350 degrees, bake 20 minutes longer or until meat layer is bubbly.