Since everyone is posting pie recipes...This is a keeper if you drain the tomato slices
well.

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Alan's Tomato Pie

pies, tested, vegetables

2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2 to 3 lbs medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream

Preheat oven to 350F

Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and prick the pastry all over with a fork.

Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;

repeat for a second, third, and fourth layer.

Top with the grated cheese.

Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface. (Over top of the tomatoes).

Quickly add the second pie crust, fit it over the pie and seal the edges by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.

Bake in a 350 degree oven until the pie is hot all the way through and the
crust is golden, about 25 - 30 minutes.

Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.

NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain on papper towels a while to remove excess water/juice.

NOTE2: Try a thin layer of dejon mustard instead of pepper.


** Exported from Now You're Cooking! v5.84 **


--

The beet goes on -Alan

On Sun, 03 May 2009 23:27:50 GMT, hahabogus >
wrote:

>Since everyone is posting pie recipes...This is a keeper if you drain the tomato slices
>well.
>
>@@@@@ Now You're Cooking! Export Format
>
>Alan's Tomato Pie

Thanks, kiddo. I would very much like to try this. Maybe I'll make
it for the cook-in. You driving down for the occasion?

Carol

--
Change "invalid" to James Bond's agent number to reply.

Damsel in dis Dress > wrote in
on May Sun 2009 pm

> Thanks, kiddo. I would very much like to try this. Maybe I'll make
> it for the cook-in. You driving down for the occasion?
>
> Carol
>

Would love too, but can't afford it. My new meds are very pricey (even for Canada).

--

The beet goes on -Alan

On Mon, 04 May 2009 02:12:42 GMT, hahabogus >
wrote:

>Damsel in dis Dress > wrote in
on May Sun 2009 pm
>
>> Thanks, kiddo. I would very much like to try this. Maybe I'll make
>> it for the cook-in. You driving down for the occasion?
>
>Would love too, but can't afford it. My new meds are very pricey (even for Canada).

I'm sorry we'll miss the chance to finally meet you.

Carol

--
Change "invalid" to James Bond's agent number to reply.

In article >,
hahabogus > wrote:

> Damsel in dis Dress > wrote in
> on May Sun 2009 pm
>
> > Thanks, kiddo. I would very much like to try this. Maybe I'll make
> > it for the cook-in. You driving down for the occasion?
> >
> > Carol
> >
>
> Would love too, but can't afford it. My new meds are very pricey (even for
> Canada).

Check with your doctor and see if there are older alternatives that have
gone generic. Docs tend to prescribe the newest stuff, and it's not
always necessary.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.