I wanted to blog this tomato pie recipe because it’s such a favorite in our household! Thanks to my fabulous Aunt Jenny for passing this along to me!!! She uses the version that is from the cookbook, ‘Pon Top Edisto. This truly is heaven in your mouth; my mouth just watered thinking about it. Mmmmmmm! And because pictures make everything better, I snapped one of our pie from supper last night; yes, there are already slices GONE. LOL
Edisto Tomato Pie
Pre-pie: peel, cut a little slice from one end, dig out seed pockets of the tomatoes and discard. Slice the tomatoes the rest of the way and lay on a paper towel 2 hours before making the pie. Sprinkle a little salt on the tomato slices to help shed the excess water.
- 1 (9-in) deep dish pie shell, prebaked at 375 for 10 minutes
- 5 large tomates, prepared as stated above
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tsp dried basil or fresh (more can’t hurt! ha)
- garlic powder to taste
- 3/4 cup mayonnaise
- 1 1/4 cups grated cheddar cheese
- A few pinches of parmesan to sprinkle on top
Layer tomatoes in pie shell, sprinkling each layer with salt, pepper, basil, and garlic powder. Combine mayonnaise and cheese; spread over tomatoes. Sprinkle top with the parmesan. Bake at 350 for 35 minutes or until golden brown and bubbly. Let stand 5 minutes before serving. Yield: 6 to 8 servings
This dish is WONDERFUL when served with shrimp and grits and butter beans!But as you can see, we combined it with chicken wings. LOL And… even though you let the tomato slices shed a little water, there will still be enough that will cook out of them when you cook the pie, so it will sort of make your crust moist. It won’t be like cutting into a pecan pie or anything, you know, with perfect slices to lift from the pan; it’ll be a little more gooey, BUT… the most wonderful gooeyness you’ll put in your mouth!
Enjoy your little slice of heaven; or… have 2 as I do!