Prep 15 mins
Cook 45 mins
I'm glad the first time I tried tomato pie is was this recipe...awesomely good! I'm in love! I used my cornmeal butter crust Cornmeal Butter Crust, substituted Planko for bread crumbs, used fresh lemon basil and used Provalone cheese. When I fliped the tomatoes I put them on clean dry paper towels for another 10 minutes; then blotted them dry. Got this from Family Circle magazine August 2013.
- 2 1⁄2 lbs heirloom tomatoes, sliced 1/4 inch thick
- 1⁄2 teaspoon salt
- 1 refrigerated pie crust
- 1⁄4 cup plain breadcrumbs
- 8 ounces mozzarella cheese, fresh, sliced 1/8 inch thick
- 1⁄2 cup fresh basil leaf
- 1⁄4 cup parmesan cheese, shredded
- fresh cracked pepper
- 1 egg, beaten (optional)
- Heat oven to 375. Placed sliced tomatoes in a single layer on paper towels. Sprinkle one side with 1/4 tsp of the salt; let stand for 10 minutes. Gently pat salted side of tomatoes with paper towels to absorb some of the moisture. Flip tomatoes and sprinkle with remaining 1/4 tsp salt.
- Meanwhile, fit piecrust into a 9-inch pie plate. Sprinkle bread crumbs evenly on the bottom. Place half the mozzarella over the bread crumbs, along with a third of the tomatoes and a third of the basil. Sprinkle with 2 tbsp of the Parmesan. Layer with a third of the tomatoes, a third of the basil and remaining mozzarella. Layer with remaining tomatoes, basil and parmesan. Season with pepper and if desired, brush edges of crust with beaten egg.
- Bake at 375 for 40 to 45 minutes, until crust is browned. Cool 10 to 15 minutes before slicing.
- Note: Pie will have moisture. For a less wet pie, seed the tomatoes.