07/15/2011

Oh How I Love Some Mater Pie!

Hey Friends….call me crazy (it’s OK – some do) but Tomato Pie is one of my favorite things ever.  Crunchy, buttery crust filled with cheese, FRESH friends of summer, basil and vidalia from the garden then more cheese…I feel faint just describing it!  I can fit this pie into any time of day.  For breakfast, give me a piece of toast, slice of pie and a poached egg – Oh Mercy!  Just break that egg open and sop up all that love.  Then, for lunch, mix a few fresh leaves of lettuce, add a couple of slices of avocado with a splash of olive oil/lemon juice, S&P then place your pie on top…..I am gettin’ giddy!  If there’s any left over, grill some fish or chicken, add sauteed squash to your plate with your piece of pie and sit back – all is right with the world.  Honey, there is no question, I am in LOVE with Tomato Pie.  It’s easy to make, full of big flavors, is good hot, great at room temp or special right from the fridge.

What got me on this mission was this..yesterday, I received these beauties from one of my best buddies….Peggy, aka, Margaret/Peggers/Mom/Mrs. Brown. She stopped by with 6 Alabama maters that her sweet father in-law brought in.  Well, with a gift like that, I got to thinkin’, what should I make?  Tomato Pie of course.  Let’s cook!

  • Slice about 4-5 medium to large tomatoes with skin on.  Place on paper towels to drain – about an hour or longer if you have time.
  • Set oven at 425 degrees.  Roll out pie dough and place in your dish.  About the dough….in the fall/winter I make my own, I get lazy in the summer and buy it from the grocery – it’s great!  Prick the bottom of the crust with a fork so it doesn’t rise up too much while baking. 
  • Bake for 8 minutes (lightly golden) and remove.  Turn down oven to 400.  Cool pie shell for about 20 min.or so.  Do something interesting – sing, dance, read, call a friend, you know what I mean.
  • Bottom layer – sprinkle grated mozzarella cheese and Parmesan cheese (if you don’t have both it’s no big deal, just use what you have) enough to cover the bottom of pie shell.
  • Layer the tomatoes, in a circular pattern overlapping each other.
  • Sprinkle on fresh basil, ( I roll mine up and slice into thin strings) chopped vidalia, lots of fresh cracked pepper and salt.
  • Last layer….mix 1/2 cup of good mayo with grated cheddar cheese.  Spread on top of the pie, sealing in the tomatoes. 
  • Bake at 400 degrees for about 35 minutes.  If the edges get brown early, put a pie ring on top or use a homemade one  – that’s what I have….made out of tinfoil (yes, tinfoil is one word)
  • Take out of oven and rest at least 20 minutes.
  • Dig IN!!

So friends….there you have it!  Doesn’t sound like much but once you put that bite in your mouth….woohoo!  Can a sister get an Amen?  Yes!  Amen!

A humble thank you to a friend….
Mr. Barney Brown who brought these wonderful tomatoes to NC all the way from Alabama just lost his wife of over 45 years. Janey Brown died 2 weeks ago and Barney is staying with his son’s family.  My prayers for Barney are for peace, comfort and a renewed energy for life without his beloved.  May my marriage be as blessed as the Brown’s for as many years. 
Counting My Blessings,
Donya

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Comments

  1. Anonymous says:

    I'm going to try this pie this week! Thanks! Donna B.

  2. Anonymous says:

    As I type through tears, I thank you for your sweetnesses about my sweet father-in-law, Barney Brown. If you can believe it, he and Janey were married for over 56 years! Thank you, Donya, Peggy Brown

  3. Anonymous says:

    So I made this Tomato Pie last night. And chefs everywhere…know that I will make it again. So good last night for supper and just as good for breakfast this morning! One tip: I used 15 paper towels. Seriously. I laid down three paper towels in a tinfoil plate and sliced one tomato. I put down two more paper towels on top of those and sliced another tomato. Etc. AND I let them sit like that for two and a half hours. I started at 2:30 and then started assembling the pie at 5pm. It was worth it because after slicing the pie there were only two-three tablespoons of tomato liquid in the bottom of the pie plate. Starting at 5 meant that I could bake the frozen pie shell and let it cool for 20 minutes and then assemble the layers, bake the pie for 35 minutes and then let it cool for another 20 minutes to eat at 6:30. Perfect for us. That was my first Tomato Pie ever, but it will not be the last. Delish.

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