The Man of the House says that the words tomato and pie should not exist anywhere near each other.
He’s not crazy about tomatoes.
I am crazy about tomatoes.
They’re my favorite vegetable.
Yep, I’m on the tomatoes-are-vegetables side of the fence.
The versatility of these lovely red gems is simply amazing.
Raw or cooked, served as garnish or main dish, they add depth to so many things.
This pie is at the top of my list for delicious fall food.
Because my tomatoes are in full swing by late September, early October is the perfect time to fire up the oven and bake this scrumptious meal.
When the scent of this pie fills the air, tomato lovers in your house will be singing!
Here’s what you need:
Two Deep dish pie plates
Two Pie crusts-homemade or store bought
7-12 Firm, ripe tomatoes, sliced in 1/4″ slices
1 egg white, lightly beaten
1/2 Cup shredded mozzarella cheese
1/2 Cup fresh basil, chopped
1 1/2 Cups mayo
2 Eggs, lightly beaten
1 1/4 Cups shredded cheese- cheddar or a mexican cheese blend
4-5 Green onions, sliced
1/2 Tablespoon dried oregano flakes
1/2 Cup shredded parmesan cheese
1/4 tsp salt and pepper
1/4 tsp red pepper flakes
Set sliced tomatoes on rack over sink, sprinkling very lightly with salt. This draws excess moisture out. Allow to sit for twenty minutes.
In the meantime, press pie crusts firmly into pie plates, crimping edges. Using a fork, prick holes all over bottom of crust.
Coat crust with egg white using a pastry brush, paying special attention to bottoms and sides.
Bake pie crust at 375 for 15-25 minutes, or until light golden brown.
When crust is removed from oven, sprinkle bottom of crust with shredded mozzarella and set aside.
Using paper towels to absorb excess juice, gently pat tomato slices on both sides.
In a bowl, mix the mayo with beaten eggs, shredded cheese, green onions, salt, pepper and red pepper flakes.
Layer half of the tomatoes in bottom the of crusts. Sprinkle with oregano.
Top with half of the chopped basil.
Spread half of the mayo mixture over the top. (Doesn’t have to perfectly cover)
Sprinkle Parmesan over the top of both pies
Bake at 350 degrees for 30 minutes, until slightly bubbly.
Let stand 10-15 minutes before serving.
Delicious served warm or at room temperature.