I know I’ve had a lot of tomato recipes lately….but, can you blame me? They’re just soooo gooood! I made this for the Tuesday night tennis ladies a few weeks ago and I have to say it’s a keeper. I’d never heard of tomato pie before, but, since I’m in my year of pie baking, I thought I should make one. I found this recipe by Libbo McCollum and Elizabeth Goodwyn in the August, 2011 issue of Southern Living magazine. The sour cream crust is heavenly. The mayonnaise mixture takes on a cheese like texture – the tennis ladies wanted to know what type of cheese it was. My children, who don’t like tomatoes, even liked it. The next time I make it, I will probably double the amount of tomatoes and double the mayo/cheese mixture to better suit the hearty Wilson appetites. I can’t wait to make this again!
By Libbo McCollum/ Elizabeth Goodwyn, Southern Living Magazine August 2011
- 1 1/4 cup flour
- 2 t. baking powder
- 1/2 t. salt
- 1/2 cup shortening
- 1/2 cup sour cream
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- 4 medium tomatoes, cut into 1/2 inch thick slices, I used a couple of different colored varieties
- 1/2 t. salt
- 1/2 cup mayonnaise
- 3 green onions
- 2 T. fresh basil, chopped
- 1 cup parmesan cheese, shredded, divided
- Sour Cream Crust: Mix flour, baking powder and salt in a bowl. Cut in shortening with a pastry blender until crumbly. Add sour cream and stir with a fork until combined. Chill for 1 to 24 hours. I did about 15 minutes and it was just fine….
- Place tomato slices on paper towels and sprinkle with salt. Let stand 30 minutes and then pat dry with paper towels.
- Stir together mayo, onions and basil and 3/4 cup cheese.
- Roll out the sour cream pastry and fit into a 9 inch pie pan. Crimp the edges of the crust. Bake for 10 to 12 minutes at 350 degrees.
- Remove from oven and sprinkle 1/4 cup cheese over the bottom of the crust. Then place the tomatoes over the bottom. Spread the mayo mixture over the tomatoes.
- Bake at 350 degrees for 34-37 minutes. Let cool a little before serving.