Recipe Old-fashioned Tomato Pie

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classic33

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Old-fashioned Tomato Pie.jpg


Ingredients
Piecrust
1 1/4 cups all-purpose flour
1/4 cup cold vegetable shortening, cut into pieces
4 tablespoons cold unsalted butter, cut into pieces
1/2 teaspoon fine sea salt
3 to 4 Tbsp. ice-cold water
Filling
2 1/4 pounds assorted heirloom tomatoes, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped
1 1/4 teaspoons freshly ground pepper, divided
1 tablespoon canola oil
1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
1/2 cup freshly grated Gruyère cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup mayonnaise

Preparation
  1. Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
  2. Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to 1/8-inch thickness.
  3. Preheat oven to 425°. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
  4. Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
  5. Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°.
  6. Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes
  7. Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
  8. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
  9. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

http://www.myrecipes.com/recipe/old-fashioned-tomato-pie
 
Interesting. At first I thought the top was pastry - but it isn't. This isn't what we would call a pie in the UK. Its more of a quiche or tart. The other curiosity here is the addition of mayo. To me that doesn't sound very 'old fashioned'! I think I'd tend to add a few beaten eggs instead, but I do wonder what effect the mayo has.
 
classic33 said:
View attachment 2803

Ingredients
Piecrust
1 1/4 cups all-purpose flour
1/4 cup cold vegetable shortening, cut into pieces
4 tablespoons cold unsalted butter, cut into pieces
1/2 teaspoon fine sea salt
3 to 4 Tbsp. ice-cold water
Filling
2 1/4 pounds assorted heirloom tomatoes, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped
1 1/4 teaspoons freshly ground pepper, divided
1 tablespoon canola oil
1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
1/2 cup freshly grated Gruyère cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup mayonnaise

Preparation
  1. Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
  2. Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to 1/8-inch thickness.
  3. Preheat oven to 425°. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
  4. Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
  5. Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°.
  6. Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes
  7. Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
  8. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
  9. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

http://www.myrecipes.com/recipe/old-fashioned-tomato-pie
Click to expand...

OMG I have been looking for a recipe for this pie for a few years. I had it first when lady in Augusta GA. brought it for a birthday party. But wouldn't give the recipe! it was sooo good!! Thank you for sharing!!
 
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