Paula Deens Tomato Pie Recipes

HEIRLOOM TOMATO PIE

Steps:

• In the work bowl of a food processor, pulse together flour 1/2 cup cornmeal, and 1 1/2 teaspoons salt. Add cold butter, pulsing until mixture is crumbly. Gradually add buttermilk, pulsing until a dough forms.
• Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
• Line a baking sheet with paper towels. Place tomatoes on paper towels; sprinkle with remaining 2 teaspoons salt. Let stand for 30 minutes. Pat dry with paper towels.
• Preheat oven to 425˚. Sprinkle remaining 1 tablespoon cornmeal in a 10-inch cast-iron skillet.
• On a lightly floured surface, roll dough to a 13-inch circle. Press into bottom and up sides of prepared skillet, letting excess extend over sides of skillet.
• In a small bowl, stir together 1/2 cup cheese, mayonnaise, thyme, parsley, oregano, and pepper. Spread onto dough. Layer tomato slices onto filling; top with halved tomatoes, and drizzle with vinegar. Fold excess dough over tomatoes at edges.
• Bake until crust is golden brown, about 30 minutes. Sprinkle with remaining 1/4 cup cheese; bake until melted, about 5 minutes more. Let cool on a wire rack for 30 minutes before serving. Garnish with basil, if desired.

TOMATO PIE

Steps:

• Preheat oven to 425°. Fit pie crust into a 9-inch pie plate, and crimp edges as desired. Fill with pie weights. Bake until lightly browned, about 15 minutes. Remove pie weights, and let cool completely on a wire rack. Reduce oven temperature to 350°. Meanwhile, spray a small skillet with cooking spray, and heat over medium heat. Add onion and garlic; cook, stirring frequently, for about 7 minutes or until onion is tender. Stir in basil and oregano. Arrange half of tomatoes in cooled pie shell, and sprinkle with ¼ teaspoon each seasoned salt and pepper. Top with half of onion mixture. Repeat with remaining tomatoes, remaining ¼ teaspoon each salt and pepper, and onion mixture. Sprinkle with Cheddar. In a small bowl, stir together mayonnaise and Parmesan. Spread onto Cheddar. Bake until lightly browned and bubbly, about 20 minutes. Garnish with oregano, if desired. Serve immediately.

PAULA DEEN'S TOMATO PIE

Steps:

• Set oven to 350 degrees F.
• Place the pie shell onto a baking sheet.
• Lightly brush the bottom and sides with egg white.
• Partially bake the pie crust for 8 minutes at 350 degrees.
• Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
• In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
• Bake at 350 degrees F for 30 minutes or until lightly browned.

TOMATO PIE

Steps:

• Preheat the oven to 350 °F.
• Spread the inside of the pie crust with the mustard. Layer half of the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie.
• Bake until bubbly, about 20 minutes. Let cool. Top with remaining tomatoes. Serve at room temperature.

TOMATO PIE

Steps:

• Preheat oven to 350 degrees.
• Blind bake the pie crust, so it is not soggy.
• Place the tomatoes in a colander in the sink in 1 layer.
• Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
• Layer the tomato slices, basil and onion in pie shell.
• Season with salt and pepper.
• Combine the grated cheeses and mayonnaise together.
• Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
• To serve: cut into slices and serve warm.