Summer Tomato Pie

Fresh tomatoes shine in this Southern-style vegetable pie.

By The Editors

At My Grandmother’s Table by Faye Porter

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From At My Grandmother’s Table (Thomas Nelson), by Faye Porter, this authentic Alabama recipe for Summer Tomato Pie highlights the very best of summer produce, especially pungent basil and ripe, juicy tomatoes. Serve it for lunch or a light dinner.

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Ingredients:
4 large tomatoes
1 cup shredded sharp Cheddar cheese, divided
1 (9-inch) piecrust, baked
1/2 cup chopped green onion
12 fresh basil leaves, chopped
Salt and black pepper to taste
1/3 cup mayonnaise

Directions:
1. Preheat the oven to 350 degrees.

2. Blanch the tomatoes in a pot of boiling water for 20 seconds. Immediately place them into some cold water so the skin will peel off much easier. Peel the tomatoes, salt to taste, and let drain in a colander for 20 minutes. Pat with paper towels to remove most of the moisture. Then cut them into slices.

3. Layer 1/3 cup of the cheese in the bottom of the piecrust. Layer slices of the tomato on top of the cheese. Sprinkle the green onions and basil on top of the tomato slices. Salt and pepper to your taste.

4. In a small bowl mix the mayonnaise and remaining cheese together and layer on top of the pie. Bake for 25 to 30 minutes. Let cool at least 15 minutes before slicing.

Serves 8

Excerpts from At My Grandmother’s Table © 2013 by Faye Porter. Reprinted with permission from Thomas Nelson. Photographs courtesy of Stephanie Mullins.

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