Tomato Pie

I stole this recipe from a high school friend’s mother who was born and raised in Chester, SC. I watched her make it, wrote the ingredients on the back of an envelope, added the buttered Ritz cracker crumbs (of which I’m certain she would not approve) and now call it my own. The depth of tomato flavor is entirely proportional to the varieties of tomatoes on hand.
August 28, 2015

Ingredients

  • 1 unbaked pie shell
  • 4-5 ripe tomatoes, sliced
  • 1 small Vidalia onion, thinly sliced
  • 1 cup Duke’s mayonnaise
  • 3 cups sharp cheddar cheese, grated handful fresh basil leaves, torn
  • Kosher salt, fresh ground pepper
  • 4 tablespoons butter, melted
  • 1 sleeve Ritz crackers, crushed

Instructions

Preheat oven to 350°.

If your grandmother taught you, you have made your own pastry. If not, refrigerated pie shells get the job done just fine. Flute the edges of your shell, and layer sliced tomatoes into the bottom. Top with a scattering of onion shards, salt and pepper. In a medium bowl, mix half the cheddar and all the mayonnaise. Spread evenly over tomato layers. Sprinkle with torn basil leaves. Repeat another layer of tomatoes, onions, salt and pepper. Top with remaining cheddar.

Bake for 45 minutes.

Combine melted butter and cracker crumbs. Remove pie from oven and top with buttered crumbs. Bake another 15 minutes, remove from oven and rest 15 minutes before slicing. Can be made 1 day ahead and reheated.

About this recipe

Go online for another of our favorite heirloom tomato recipes— Marcella Hazan’s Garlic-Scented Tomato Salad at www.edibleupcountry.com.

Ingredients

  • 1 unbaked pie shell
  • 4-5 ripe tomatoes, sliced
  • 1 small Vidalia onion, thinly sliced
  • 1 cup Duke’s mayonnaise
  • 3 cups sharp cheddar cheese, grated handful fresh basil leaves, torn
  • Kosher salt, fresh ground pepper
  • 4 tablespoons butter, melted
  • 1 sleeve Ritz crackers, crushed
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