My Friend Alices Tomato Pie Recipes

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MY FRIEND ALICE'S TOMATO PIE



My Friend Alice's Tomato Pie image

Alice uses a frozen crust for a quick pie but I love Recipe #300887 for this. When I got the recipe I misread it and instead of doing it in a pie tin I just put it on parchment on a baking sheet and it came out great! It's fast and easy so give it a try and have it with a salad for an easy lunch. It also makes a great appeteaser.

Provided by Secret Agent

Categories     Lunch/Snacks

Time 55m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 6

1 pie crust
2 tomatoes, Jersey beefsteaks if you can get them
6 ounces swiss cheese, shredded
2 tablespoons mustard, dijon (or Grey Poupon or what you like)
1/4 teaspoon black pepper
1/4 teaspoon salt, kosher

Steps:

  • Roll out your pie crust and place on a sheet pan. Spread mustard over crust, add swiss cheese and add thick slices of tomatoes and sprinkle with pepper and kosher salt if you like).
  • Bake at 425* for about 35 - 45 minutes. You want the crust cooked through and the tomatoes should be starting to color up. All the cheese should be melty.

Nutrition Facts : Calories 405.4, Fat 27.1, SaturatedFat 11.3, Cholesterol 39.1, Sodium 547.9, Carbohydrate 25.9, Fiber 2.7, Sugar 2.5, Protein 15.1

SOUTHERN TOMATO PIE



Southern Tomato Pie image

Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.

Provided by Jasmine

Categories     Savory Pies

Time 2h10m

Yield 8

Number Of Ingredients 13

½ (14.1 ounce) package refrigerated pie crusts, at room temperature
3 medium tomatoes
1 ¼ teaspoons kosher salt, divided
½ cup mayonnaise
2 ounces cream cheese, softened
1 ½ cups shredded sharp Cheddar cheese, divided
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 large clove garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ cup shredded Parmesan cheese
1 tablespoon thinly sliced fresh basil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
  • Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
  • Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
  • Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
  • Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg

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