Fresh Tomato Pie Monday, August 29, 2011


Alicia McMillan FARM

2 deep dish pie crusts
4 - 6 tomatoes per crust, depending on size
vary these by type, using roma, green, yellow and red beefsteak tomatoes
1 1/2 cups Hellman's mayonnaise, divided between 2 pies
6 -8 fresh basil leaves per pie
1 package smoked provolone cheese in slices
1 12 oz. package finely shredded colby/monterrey jack cheese
few shakes of garlic powder per pie
salt and black pepper to taste


Prick the pie crusts with a fork and brown lightly in the oven before filling. Slice the tomatoes into 1/4 inch slices and arrange them on plates in a single layer. Sprinkle them with salt to encourage them to release any excess water and allow them to sit for about half an hour. Next, place them on paper towels on a baking sheet for about 10 more minutes to be sure the tomatoes will not add too much moisture to the pies. Next, layer the tomatoes on the bottoms of the cooled pie crusts, varying the type by about 2 - 3 layers per pie. After a layer of tomatoes, place slices of the smoked provolone on top and arrange the fresh basil leaves on top of the sliced cheese. Next add another layer of tomatoes and spread these with an even layer of half the mayo per pie. Lightly sprinkle garlic powder and black pepper onto the mayonnaise and spread a generous layer of shredded colby/monterrey jack cheese on top of each pie. Bake on a baking sheet for 30 minutes in an oven that is preheated to 350 degrees. In order not to have the edges of the pie crusts not brown too quickly, put some aluminum foil around the edge of each pie. Remove for the last 5 minutes of baking if the crusts don't look brown enough. Allow both pies to cool for about 15 minutes before cutting.


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