K&Rs Tomato Pie:This is our recipe so I have no picture • 1 pie crust for a 9 inch pan, need top and bottom crust • 4 very ripe tomatoes • ½ medium onion • ¾ cup shredded cheddar cheese • ¾ cup shredded Monterey jack cheese • ¾ ground sausage • 3 TBSP cream cheese • 1 tsp fresh or dried basil, divided • salt/pepper to taste *I use lower fat cheeses, cream cheese, and turkey sausage and it cuts way back on calories. Remove the hard area around the stem of each tomato. Cut each tomato in half through the equator. Use your finger to scoop the seeds out and discard. Slice each tomato in ¼ inch slices. Place the sliced tomatoes in a colander, sprinkle with salt and pepper, and allow them to sit and drain while preparing the other ingredients. The pie will be too soupy if the tomatoes aren’t seeded and drained. Preheat the oven to 425F. Slice the onion very, very thin. In a bowl combine the cheese, sausage, and cream cheese. Mix thoroughly. Place the bottom pie crust in a 9″ pie plate. Arrange a layer of tomatoes, then half the sliced onion and half the basil. Make a second layer with the remaining tomatoes, onion, and basil. Top with cheese and sausage mixture. I usually press the mixture out on plastic wrap evenly in the shape of the pie pan then flip the even patty on top of the tomato and onion layers. Remove the plastic wrap (had to add that!) Add the top crust, seal the edges, and cut slits in the top. Bake for 40-45 minutes, checking after 30. If the edges are getting too dark after 30 minutes cover the edge with aluminum foil or a fancy pie crust cover. You want the crust to be golden brown not burnt on the edge. After baking time is complete remove from oven and allow the pie to cool for 10 minutes (at least) on a wire rack. If you can wait longer to slice the pie, the cheese won’t be as runny, but many people like runny cheese! Slice and enjoy!!
Posted on: Mon, 22 Sep 2014 03:50:33 +0000
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