Thursday, June 10, 2010

Tomato Pie Recipe

I first found out about tomato pie while listening to NPR last year. It is wonderful stuff that uses so much out of the garden!
Kathy Lloyd's Tomato Pie Recipe as heard on NPR's All things Considered

Make 1 biscuit recipe from the Bisquick box

Use as a pie crust and bake it. Place either ceramic baking beads or another pie plate on top of it to keep it from rising out of control.

Layer in the pie crust (really high) the sweet onions sliced pretty thin (generally 1 big one) and the garden fresh tomatoes not too thin (about 2 lbs). Season each layer of tomatoes with salt, fresh cracked pepper and fresh basil.

Make a top crust with 2 cups shredded cheddar and 1 cup mayo. Mix the cheese and mayo with your hands and squish it all over the pie like a top crust.

Bake at 350 degrees for 45 minutes to an hour.

A couple of notes- when making this pie, make sure to put a cookie sheet underneath the pie plate
I have found a regular pie crust works great as well as the bisquik crust, you still need to make the top crust with the cheese/mayo combination
And according to Kathy Lloyd you must use mayo mixed with the cheese- sorry vegans I don’t know if “vegan” mayo and vegan cheese will work or not.

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