Recipe Friday!!!

Our friends Sean and Jenny have been talking about this Tomato Pie for quite some time... they said it was delicious. At first I couldn't imagine how it would be. Even as I was making it, I wasn't sure that I was going to like it. Not only did we like it, we loved it! This is going on the list as one of my favorite recipes. I added a few things to the Recipe that I got from Jenny and here is what I got!!!

Tomato Pie

1 9 in' pie crust **
1/2 yellow or red onion, chopped*
3-4 tomatoes, sliced horizontally, squeeze to remove excess juice, the roughly chop
1/4 cup fresh basil, sliced
2 cups shredded cheese (cheddar, mozzarella, and or monterey jack)
1 cup mayonnaise
fresh ground salt and pepper


1. Preheat oven to 400 and pre-bake the pie shell for 8-10 minutes
2. place chopped tomatoes, onion, and basil in the pie shell. Cover with salt and pepper
3. Mix mayonnaise with the cheese and spread over the top. 
4. Bake for 20-30 minutes until golden brown on top. 


* Next time I make this, I will double the amount of onions and caramelize them before hand. The onions were pretty raw after it was baked and they kind of over powered the pie. 


**I made my own pie crust for this, but it would be faster to use a pre-made crust. 


Pie Crust - Betty Crocker
1 cup all purpose flour
1/3 cup plus 1 tablespoon shortening
2-3 tablespoons cold water
1/2 teaspoon salt


1. Mix salt and flour together in a small bowl. 
2. Cut in shortening using a pastry blender or pulling 2 forks in opposite directions until its the size of small peas.
3. Sprinkle with cold water one tablespoon at a time, tossing with a fork until pastry is moistened and comes away from the sides of the bowl.
4. Gather pastry and press into a ball. Refrigerate for 45 minutes.
5. Place ball on lightly floured surface and roll out with floured rolling pin until its about 2 inches bigger than pie pan. 
6. Fold pastry into fourths and place in pie pan. Unfold the pastry and trim the overhanging edge 1 inch back from rim of pie pan. 
7. Roll and crease the edge of the pastry even with the edge of the pie pan. 




Happy Cooking!!!