Description
A delightful pie packed with fresh tomatoes, creamy cheese, and a flaky crust, perfect for any meal.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup cold butter (cubed)
- 1/4 cup ice water
- 1/2 tsp salt
- 5–6 large ripe tomatoes (sliced 1/4-inch thick)
- 1 tsp salt (for tomatoes)
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- 2 tbsp fresh basil (chopped)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
Instructions
- Make the Crust: In a bowl, mix the flour and salt. Add the cubed butter and blend until the mixture looks like crumbs. Slowly add ice water until the dough comes together. Wrap it in plastic and chill for about 30 minutes.
- Prep the Tomatoes: Slice the tomatoes and sprinkle with 1 tsp of salt. Let them sit for about 15 minutes to draw out excess moisture.
- Roll and Blind Bake Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a pie dish. Bake for 15 minutes, then set aside to cool.
- Mix the Cheesy Filling: In a bowl, combine cheddar cheese, mayonnaise, green onions, basil, garlic powder, black pepper, and cayenne if you’re using it. Mix well.
- Assemble the Pie: Layer the sliced tomatoes inside the baked crust. Spread the cheesy mixture evenly on top of the tomatoes.
- Bake to Perfection: Bake the assembled pie in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Notes
Use fresh, ripe tomatoes for the best flavor. If you prefer a crisper crust, consider pre-baking it a little longer.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: tomato pie, Brenda Gantt, summer recipes, vegetarian pie, easy pie recipe