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Summer Tomato Pie

2 pie dough rounds

½ tsp salt

¼ cup mayonaise

4 tsp cornstarch

1 ½ cups grated sharp cheddar cheese

4 scallions, sliced thin

2 pounds tomatoes, cored and cut into ¼ inch slices  


Arrange tomatoes on paper towel-lined baking sheet and sprinkle with salt. Let drain 30 minutes, then press tomatoes with additional paper towels until very dry. Transfer to one pie dough to 9-inch pie plate. Cover with plastic & refrigerate 30 minutes. Roll second round into 12-inch circle & refrigerate for 30 minutes. Adjust oven rack to lowest position & heat oven to 450⁰. Mix mayo, cornstarch, and 1 cup cheese in bowl until well combined. Sprinkle remaining cheese over bottom of dough-lined pie plate. Arrange 1/3 of tomatoes over cheese. Spread 1/2 of mayo mixture over tomatoes and sprinkle with 1/2 of scallions. Layer with another 1/3 of tomatoes, remaining mayo mixture, and remaining scallions, then top with remaining tomatoes. Arrange top crust on pie. Press crusts together, then crimp edges. Cut four 2- by 1-inch oval vent holes in top. Bake for 10 minutes, then lower oven temperature to 325⁰ and bake about 55 minutes. Cool for 3 hours. Serve at room temperature.

This entry is related to the following products. Click on any of them for more information.
Heirloom Tomatoes, Potted, Tomato, Scallions (Green Onion), Heirloom Tomatoes, Tomato, Heirloom,