Summer Tomato Pie

"A good use for them big knarly maters coming off the vine - the ones that taste great but are cracked or catfaced enough to scare folks. From the Wichita Eagle who note they pulled from the latest issue of Cook's Country."
 
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Ready In:
1hr 30mins
Ingredients:
7
Yields:
1 pie
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ingredients

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directions

  • Roll dough: On a lightly floured surface, roll 1 dough round into 12-inch circle (if using store-bought dough, you do not need to roll either crust.) Transfer to a 9-inch pie late, letting excess hang over the edge. Cover with plastic and refrigerate 30 minutes. Roll second round into 12-inch circle and refrigerate for 30 minutes.
  • Drain tomatoes: Arrange tomatoes on paper towel-lined baking sheet and sprinkle with salt. Let drain 30 minutes, then press tomatoes with additional paper towels until very dry.
  • Assemble pie: Adjust oven rack to lowest position, place empty rimmed baking sheet on rack and heat oven to 450 degrees. Mix mayonnaise, cornstarch and 1 cup cheese in bowl until well combined. Sprinkle remaining cheese over bottom of dough-lined pie plate. Arrange third of tomatoes over cheese. Spread half of the mayonnaise mixture over tomatoes and sprinkle with half of green onions. Layer with another third of tomatoes, remaining mayonnaise mixture and remaining green onions, then top with remaining tomatoes.
  • Crimp crust: Arrange top crust on pie. Press crusts together, then trim. Fold and crimp edges. Cut four 2- by 1-inch oval vent holes in top. Place pie on heated baking sheet, bake for 10 minutes, then lower oven temperature to 325 degrees and bake until crust is golden brown, about 40 minutes. Cool on wire rack at least 3 hours. Serve at room temperature.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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