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    You are in: Home / Recipes / Heirloom Tomato Pie Recipe
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    Heirloom Tomato Pie

    Heirloom Tomato Pie. Photo by Heartspell

    1/2 Photos of Heirloom Tomato Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Heartspell's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Bake at 375 for 40 to 45 minutes, until crust is browned. Cool 10 to 15 minutes before slicing.
    4. 4
      Note: Pie will have moisture. For a less wet pie, seed the tomatoes.

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    Nutritional Facts for Heirloom Tomato Pie

    Serving Size: 1 (273 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 314.5
     
    Calories from Fat 158
    50%
    Total Fat 17.6 g
    27%
    Saturated Fat 8.1 g
    40%
    Cholesterol 33.5 mg
    11%
    Sodium 657.3 mg
    27%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 3.3 g
    13%
    Sugars 6.7 g
    27%
    Protein 14.0 g
    28%

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