Tomato Pie Recipe (Appalachian Deep Dish)

Tomato Pie Recipe (Appalachian Deep Dish)

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Believe it or not, the 90+ degree heat and 100% humidity is not our favorite part of summer in East Tennessee! It's tomato season without a doubt and this helps us get past the heat. A favorite way to bring out their flavor for us is a traditional tomato pie. Think of it as an Appalachian Deep Dish Pizza.  TomatoPieKnoxFoodie-2 Make sure you get yourself a well-seasoned cast iron skillet. Ours is from Mr. KnoxFoodie's mom. Probably 60+ years old or more. But there are some great ones on the market new. Well-treated, this will become one of your favorite kitchen tools. We scored a bounty of tomatoes at the local farmers market and the herbs were from our own garden. Use whichever herbs you have available. We happen to have basil, chives, and parsley today. But tarragon, thyme, oregano, and many others works very well.

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This is really easy and packs all the flavor of summer into one dish. We served it with roasted chicken from the grill, but it is great on it's own. RECIPE BELOW IMAGES.

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Salt each tomato slice on both sides and allow to 'sweat' for 10 minutes.

Salt each tomato slice on both sides and allow to 'sweat' for 10 minutes.

Saute onions and garlic.

Saute onions and garlic.

Pre-bake pie crust to make sure it doesn't become soggy.

Pre-bake pie crust to make sure it doesn't become soggy.

Layer tomatoes, pepper, herbs, and onion mixture.

Layer tomatoes, pepper, herbs, and onion mixture.

Use a variety of tomatoes to make more visually interesting!

Use a variety of tomatoes to make more visually interesting!

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Top with cheese mixture and a couple randomly placed slices of tomato(optional).

Top with cheese mixture and a couple randomly placed slices of tomato(optional).

Tomato Pie
Delicious summer favorite in the south that packs all the flavor of our favorite summer veggie, tomatoes
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Ingredients
  1. 1 store bought pie crust (or make your own!)
  2. 3-4 lb Tomatoes, sliced ¾" thick
  3. 1 Small onion, diced
  4. 2 Cloves garlic, minced
  5. 1 Tblsp butter or oil.
  6. ½ C assorted herbs (basil, parsley, & chives)
  7. 1C Cheddar (we used Sweetwater Valley Buttermilk Cheddar a local favorite), grated
  8. 1/4C Mayonaise (has to be Dukes in the South!)
  9. Salt
  10. Pepper
Instructions
  1. Preheat oven to 375°.
  2. Place tomatoes on baking sheets lined with parchment paper in one layer. Bake in oven for 30 minutes. Drop temperature to 300° and allow tomatoes to dry out for 45 minutes or until wrinkled.
  3. Preheat oven to 425°.
  4. Place pie crust in a 9" cast iron skillet tucking the edges under and piercing in several locations with a fork. Cover with parchment or aluminum foil and fill with pie weights or dried beans. Place in hot oven for 20 minutes or until golden brown. Remove pie weights/beans and bake another 5 minutes to brown base. Remove from oven. Reduce oven to 350°.
  5. While crust is baking, roughly chop herbs.
  6. Saute onions in butter until transparent. Adding garlic the last minute.
  7. Mix Mayo and cheese together in small bowl.
  8. Place one layer of tomatoes on base of crust and sprinkle with pepper. Add ⅓ of herbs and onion/garlic mixture. Repeat with remaining tomatoes, onions, and herbs. Top with cheese mixture.
  9. Place in 350° oven and bake for 30 minutes or until light brown. Remove from oven and allow to rest for 10 minutes (the waiting is the hardest part!). Slice and serve.
KnoxFoodie https://gatherwithme.com/

 

 

 

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