First things first. I have to show you this gorgeous slice of Key Lime Pie with homemade whipped cream. My hubby said it was his favorite of all the pies I’ve baked so far. I agree. I had two slices after breakfast. It was wonderfully tart and sweet at the same time. I know I’ll be making another one (or two) of these pies in the near future. Invite yourself over, and I’ll give you a slice.
For today’s pie, I baked a delectable Tomato Pie. I borrowed the recipe from Kim Patrick. She’s a member of our church, and she also happens to be the Clinic Lady at our son’s school. Many a time, she has rescued him with band aids or a place to lie down with a tummy ache. Thanks, Kim!
I first tasted the pie at a church event, and I haven’t forgotten it. I was thrilled when Kim agreed to send me the recipe. Today’s the perfect day for it, because I need a break from sweet pies.
I used a homemade crust–had one in the fridge ready to go. I also tried out this handy crust-roller tool that I borrowed from my friend, Hannah. It really does work great for rolling the crust up the sides of the pie dish.
One surprising thing about the pie is that it’s held together with mayonnaise–no eggs in there. There was an option to add bacon, so of course, I did. This pie was so delicious, I’m gonna post the recipe so that some of y’all can make it. Even my husband, who is not a tomato lover, said that it was really good. Here ya go.
Tomato Pie 2 deep dish pie shells-baked slightly 4 firm tomatoes, even green will do. 2 cups of sharp cheese, shredded 1 to 1 ½ cups of Mayonnaise 2 bunches of spring onions, diced Mix cheese, mayo and onions in bowl. Layer tomatoes in pie shell add cheese mixture to top. Bake 350 for 20-25 mins. Good reheated the next day. Optional- add different cheeses and bacon bits.
I used my favorite fork crimping for this one, and I pre-baked the crust for about 10 minutes at 425 degrees. I got to use my pie beans.
It took about 40 minutes to bake, and of course, it smelled wonderful. I know it will be better once it cools a bit, but I couldn’t resist trying it, so I cut a slice. It was every bit as yummy as I remembered.
I was glad it worked out, because I did something that sometimes will mess stuff up–I used a half recipe. I only had one crust, so I just cut all of the ingredients in half. It worked! I know that on some pies that call for two shells, it simply does not work. Got lucky this time.
So, cheers to the Clinic Lady! I highly recommend this beautiful Tomato Pie. I’m looking forward to having some for breakfast if there’s any to be had.
It’s a gorgeous fall day in Georgia, and my countdown app says only 12 days ’till the big day. So I’m off to enjoy this one. I hope you’ll do the same!