Savory Tomato-Cheddar Pie
Prep time:
15 minutesCooking time:
30 minutesJuicy tomatoes are delicious to eat in salads, but they have too much liquid for pies. To remove extra liquid, slice tomatoes onto a plate. Sprinkle with 2 teaspoons salt. Let drain for 30 minutes and pat dry.
Ingredients
Serves 6
- 1 unbaked (9-inch) piecrust
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup grated sharp Cheddar cheese
- 2 tablespoons dried basil leaves
- 1 teaspoon salt
- ` 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 onion, thinly sliced
- 2 medium Roma or other meaty tomatoes, peeled, sliced
- 1/3 cup grated Parmesan cheese
Directions
1
Preheat oven to 325°F. Prick the piecrust with a fork in several places. Bake until golden, about 10 minutes. Remove and cool slightly.
2
Meanwhile, combine mayonnaise, sour cream, Cheddar, basil, salt, pepper and garlic powder in a medium bowl; mix well.
3
Arrange onion rings over piecrust. Arrange tomato slices over onion.
4
Spread cheese mixture evenly over tomatoes. Sprinkle with Parmesan. Bake pie until golden, about 30 minutes.
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Cookin' xpress!
Cookin' xpress!
When baking juicy pie fillings such as this, you can avoid a messy, soggy bottom crust. Brush the piecrust with slightly beaten egg white before baking.
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