Paula Deen Tomato Pie Recipes

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.

Steps:

• Set oven to 350 degrees F.
• Place the pie shell onto a baking sheet.
• Lightly brush the bottom and sides with egg white.
• Partially bake the pie crust for 8 minutes at 350 degrees.
• Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
• In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
• Bake at 350 degrees F for 30 minutes or until lightly browned.

Steps:

• Preheat oven 425F degrees.
• Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
• Remove from oven.
• Reduce oven to 400F degrees.
• Line the bottom of pie crust with tomato slices.
• Sprinkle on spices.
• In bowl, mix mayonnaise and cheese.
• Spread evenly over the tomato slices covering all the edges (like putting on iceing).
• Bake for 35 minutes.
• Serve at once while still hot and bubbling.

Steps:

• Preheat oven to 350 degrees.
• Blind bake the pie crust, so it is not soggy.
• Place the tomatoes in a colander in the sink in 1 layer.
• Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
• Layer the tomato slices, basil and onion in pie shell.
• Season with salt and pepper.
• Combine the grated cheeses and mayonnaise together.
• Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
• To serve: cut into slices and serve warm.

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
• Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
• Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.