Tomato Pie Recipe

Prep Time: 20 minutes Cook Time: 30 minutes.

Pie Crust: 1½ cup all purpose flour 1 cup butter flavored crisco ½ cup ice cold water

method: Put flour in a bowl and using a pastry cutter or a table knife cut crisco into the flour until crisco pieces are about peanut size or smaller. add ice water but not ice and mix by hand just enough until all ingredients meld together. make sure not to over mix and mixture still looks dry and crumbly. Form dough into a ball then flatten, wrap and refrigerate for 30 minutes. Roll out dough between 2 pieces of saran wrap, this alleviates the need for extra flour. place in an 9" pie pan and cut off excess dough. Using a fork dock the dough by repeatedly pricking with fork until there are several wholes all over the crust. bake in a 350° for 30 minutes.

Pie Filling:

3-4 ea. tomato's (medium sized & peeled tomato's) 1 bunch scallions (fine chopped) 1 cup mayonnaise 1 cup cheddar (shredded) 1 cup swiss cheese (shredded) to taste salt and pepper 1 dash Worcestershire sauce

method: Place a 2 qt. sauce pan 2/3 full with water and put on high heat and bring to a boil. While water is coming to a boil remove tomato core (top of tomato) and cut a small x in the bottom of the tomato. have a bowl of ice water ready in which all the tomato's would fit and one at a time place tomato's in water for 30 to 60 seconds or just until skin starts to separate from tomato, remove tomato from water and submerge in ice water. Repeat process until all tomato's have been blanched. Allow tomato's to sit in ice water until they are thoroughly chilled. Remove peel and dry tomato's off with a paper towel, slice each tomato into four thick slices.

Layer tomato's in precooked pie shell at 2 layers thick filling in any spaces with pieces of broken tomato's. lightly season with salt and pepper then top with scallions. in a bowl mix cheeses, mayonnaise and Worcestershire sauce an spread evenly over top of the pie, place in a preheated 350° oven for 30 minutes. Let stand for 10 minutes then cut and enjoy, bon appetit.

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About the author:

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com