Last week post swim lessons, as we watched our kids take in the water at their own pace and leisure in the wading pool, I asked Andrea if she had any blog ideas for me. In response she asked if I had a good Tomato Pie recipe- why yes, yes I do!
I started making tomato pie about a year ago when I discovered that I actually sort of like tomatoes now. No sooner had I started making it regularly, we learned our youngest had a dairy sensitivity, goodbye Tomato Pie recipe (and every other wonderful thing). Flash forward 3/4 of a year, the dairy sensitivity is outgrown and tomatoes are growing in the garden so welcome back Tomato Pie!
Okay so the tomatoes in the garden are still green (fingers cross they ripen before the frost comes, I’ve trimmed them back a ton to just focus on finishing up) so this pie was made with genuine Costco tomatoes but a girl can dream, right? Tomatoes are also hands-down our littlest one’s favorite food. When I originally typed up this recipe I said it would feed 6-8 and then my 1 year old and I demolished half the pie just ourselves so I figured I’d change the serving size…
Like any good pie, the crust can either make or break it and even though this crust doesn’t call for shortening as I imagine all our old family recipes do, it’s just as flaky and delicious. BUT if you swear by yours, use it!
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 6 Tablespoons butter cubed
- 5-6 Tablespoons water
- 4-5 medium sized tomatoes sliced
- 1/2 cup diced onion
- 1/2 cup bacon bits
- handful of spinach
- 1 cup grated Cheddar cheese
- 1 cup grated Mozzarella cheese
- 3/4 cup mayo (or greek yogurt or sour cream)
- salt and pepper to taste
- Preheat your oven to 375°. In a medium sized bowl mix your flour and salt for the pie crust. Add the cubed butter and with a pastry blender, blend in butter until the mixture appears grainy. Mix in water one tablespoon at a time until mixture begins to stick all together, knead in the bowl a few times, until it take on the appearance of a ball, before placing on a flour dusted countertop to roll out. Roll crust out just big enough to fit an entire 9" deep dish (regular will work too) pie pan. Place crust in pan, prick bottom several times and bake for 10-15 minutes just to set the bottom.
- While crust is in the oven, slice the tomatoes. Sprinkle tomatoes with salt and either let them drain in a strainer/colander or lay them on a towel and pat a towel on top. You want to soak up as much of the juice/water as possible so your pie isn't soggy.
- When the crust has finished precooking and the tomatoes are ready, layer the tomatoes on the bottom of the crust, sprinkle half the bacon on top of the tomatoes as well as season with salt and pepper. Next add the spinach and onions. Sprinkle the rest of the bacon on top.
- Mix together the cheese (this is very easily customized here, I've done it with only cheddar, only mozzarella, a mix of cheddar, mozzarella, and asiago... trust your palette and use what you have on hand!) and the mayo (I've done this all sorts of ways too: only mayo, only greek yogurt, a mix of mayo and sour cream) then spread it on top of the pie trying to cover everything and touch the crust as much as possible, but not necessary, just even.
- Turn the oven down to 350° and bake for roughly 40 minutes or until the top begins to turn golden.