This wonderful tomato pie was served at a friend's dinner party and I had to have the recipe. 

It was so good I wanted to make it for my friends and family. This recipe is very versatile; you could use different cheeses or substitue onions for chives. There are many possibilities here, although it's delicious as is. Get ready - it's quite a feast for the taste buds!
KJ's Tomato Pie


3 large tomatoes, sliced thick
1/2 teaspoon basil, dried
1/2 cup fresh chives, chopped
1/2 cup mayonnaise
1 cup sharp cheddar cheese
1 cup parmeasean cheese
2 9" pie crust, roll out type
light egg wash
salt and pepper to taste


Wash and slice tomatoes. Pat dry on paper towels, and set aside.

Roll out the bottom crust into the pie plate. Make the egg wash by lightly beating an egg white and brush it on the bottom pie crust; brush half way up the sides. Prick a few holes in the crust so it doesn't shrink. Bake at 400 degrees for five to six minutes. Set aside to cool.

Mix the cheddar cheese with the mayonnaise, set aside.

Once crust has cooled, layer the tomato slices on the bottom. Add the salt, pepper, and basil. Top with chives.

Spread the cheddar cheese/mayonnaise mixture over the chives. Add the parmeasean cheese as the top layer.  

Add the top crust. Use a pie bird or cut vents in the top, and crimp the edges. Tent the edges with foil. In a convection oven, bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 45-50 minutes. Let pie set for 20-25 minutes before serving.

Bon Appétit!

Recipe courtesy Kasey J. 

Note: An egg wash is used to make a pie crust shine, aids in browning, and  moisture seals the bottom crust when blind baking so it doesn't get soggy when the filling is added. It can also be used to seal the edges of the top and bottom crusts together.
~ Tomato Pie ~
By Miss Lady Bug


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    Miss Lady Bug
    I'm a southern garden girl. Mason jars, aprons, vintage quilts, summer porches, sweet tea, and sunflowers are a few of my favorite things.
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