Monday, August 8, 2011
Summer Tomato Pie
I can't take credit for making this delicious creation: my friend Kate made it while we were on our Vermont vacation (I can only take credit for eating it). I never get tired of fresh tomatoes (especially when they're layered with cheese), so I plan to make this myself before the summer is over. Served at room temperature, a slice of this pie with a fresh green salad makes an excellent dinner on a steamy August evening.
Tip from Kate: I used store-bought dough and it took the pie about 35-40 minutes to cook once the temperature was reduced. Also, I felt the bottom crust could have been more distinct, so next time I’m planning on baking the bottom crust briefly before adding the filling in step 3.
Summer Tomato Pie
from Cook's Country
Note: Visit Cooks Country.com for our “Double Crust Pie Dough”, or use your own recipe or store bought dough. If using store bought dough, bake the pie for 30 minutes after turning down the heat in step 4.
2 (9-inch) pie dough rounds (see note)
2 pounds beefsteak tomatoes (about 4 large), cored and cut into 1/4 inch slices
1/2 tsp salt
1/4 cup mayonnaise
4 tsp cornstarch
1 & 1/2 cups shredded sharp cheese
4 scallions sliced thin
1. ROLL DOUGH – On lightly floured surface, roll 1 dough round into 12-inch circle (is using store-bought dough, you do not need to roll either crust. Transfer to 9-inch pie plate, letting excess hang over edge. Cover w/ plastic and refrigerate 30 minutes. Roll second round into 12-inch circle and refrigerate for 30 minutes.
2. DRAIN TOMATOES – Arrange tomatoes on paper towel-lined baking sheet and sprinkle w/ salt. Let drain 30 minutes, then press tomatoes with additional paper towels until very dry.
3. ASSEMBLE PIE – Adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 450 degrees. Mix mayonnaise, cornstarch, and 1 cup cheese in bowl well combined. Sprinkle remaining cheese over bottom of dough-lined pie plate. Arrange third of tomatoes over cheese. Spread half of mayonnaise mixture over tomatoes and sprinkle with half of scallions. Layer with another third of the tomatoes, remaining mayonnaise mixture and remaining scallions, then w/ remaining tomatoes.
4. CRIMP CRUST – Arrange top crust on pie. Press crusts together, then trim, fold and crimp edges. Cut four 2-by 1- inch oval vent holes in top. Place pie on heated baking sheet, bake for 10 minutes, then lower oven temperature to 325 degrees and bake until crust is golden brown, about 40 minutes. Cool on wire rack for at least 3 hours. Serve at room temperature.
Yield: Serves 8
Download a printable recipe.