Summer Tomato Pie Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
• Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Steps:

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
• Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.
• Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 450 degrees. Place and fit pie crust in pie plate, cover with foil and top with pie weights (dry rice or beans). Bake for 8 minutes, remove, and allow to cool slightly.
• Reduce oven temp to 350 degrees. Place sliced tomatoes paper towels to drain excess liquid for 10-15 minutes, blotting the top also.
• In the slightly cooled, baked pie sheel, layer the sliced tomatoes, herbs, onions and cheese (in that order).
• Mix together to mayo, lemon juice, salt and pepper and spread this mixture evenly over the cheese.
• Place the second (unbaked) pie crust over the top and crimp the edges to seal. Use a sharp paring knife to cut four vents in the top.
• Bake for 45-50 minutes, until top crust is golden and filling is bubbling. Let stand 10-15 minutes before serving.

Steps:

• Preheat the oven to 350° and par-bake the pie crust. I roll mine into a glass pie plate, poke small holes all over with a fork, cover the top and sides with a piece of foil, and weigh it down with metal spoons (or pie weights if you have them). Bake for about 30 minutes or until the crust is firm. Remove from oven and cool slightly.
• Meanwhile, cook the bacon in a skillet over medium heat until crisp. Remove the slices to a paper towel to drain, then crumble them up. Pour off all but one tablespoon of the fat and cook the onion until soft and just turning brown (stirring frequently, about 10 minutes). When the onions are done, remove them to a bowl and cool.
• Cut the tomatoes across the equator and poke the insides to remove the seeds and their juice. Discard the juice and seeds, or save for another use. Rough chop the tomatoes into about 1 inch pieces. Put the copped tomatoes into a colander and squeeze the remaining juice. You could also wrap them in cheesecloth and really wring them out. (I know it seems like a waste, but the more juice you get out, the less soupy your pie will be.) Mix the drained tomatoes in a large bowl with the basil, cooked onions, and crumbled bacon. Add a good amount of salt and pepper to taste.
• Make the topping. Mix the cheese, mayo, hot sauce, and a generous pinch of salt and pepper in a small bowl.
• Brush the partially cooled crust with the egg white, then spread the bottom with the dijon mustard. Next, dump the chopped tomato mixture into the crust, and even it to a flat surface on top. Drop the topping by spoonful on top of the tomatoes. Spread it around with your fingers to create an even layer.
• Bake at 350° for 35-45 minutes or until the filling is bubbling and the topping is turning golden brown. Allow to cool for at least 30 minutes before cutting into it.
• NOTE: if you cut into this pie when it is still warm, it WILL fall apart. The way I see it, this is completely unavoidable. Don't worry though, it will taste freakin' good anyway. The picture at the top of this post was taken the next day, after the pie was refrigerated overnight. This works well served warm, room temp, or cold from the fridge.