Tomato Pie
- 1 teaspoon dried oregano
- 1/2 cup chopped fresh basil
- 1 (9 inch) deep dish pie crust
- 4 large tomatoes peeled and sliced
- 3 green onions thinly sliced
- 1/2 pound bacon - cooked drained, and chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 2 cups shredded cheddar cheese
- 1/4 cup mayonnaise
- Carbohydrate 324.784685000547 g
- Cholesterol 49.7000000029587 mg
- Fat 250.787295002754 g
- Fiber 27.0161506769494 g
- Protein 55.0030483333547 g
- Saturated Fat 67.8040733337489 g
- Serving Size 1 1 Serving (893g)
- Sodium 4003.19650006733 mg
- Sugar 297.768534323597 g
- Trans Fat 14.9680237523541 g
- Calories 3772 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C).
- In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.
Replacing fresh basil with dried leaves drastically diminishes the aromatic compounds that define the dish, as dried herbs lack the volatile oils needed to pierce through the rich cheese topping. Understanding moisture control is the primary mechanism for success here. Tomatoes release significant water when heated, which can quickly turn a flaky pastry into a soggy disaster. Salting sliced tomatoes thirty minutes ahead and blotting them thoroughly removes excess cellular liquid before assembly. Layering the ingredients systematically ensures that dry elements absorb stray moisture while baking at 375 degrees Fahrenheit.
Moisture Management and Layering
Raw tomatoes contain roughly ninety-five percent water by weight. When placed directly into a crust without preprocessing, this liquid pools at the base. Alternating layers of sliced tomatoes with green onions, herbs, and cooked bacon creates physical barriers that trap and distribute moisture evenly throughout the filling. Baking the pastry shell covered with aluminum foil for the initial thirty minutes prevents the edges from burning while the interior ingredients reach temperature. Removing the foil for the final thirty minutes allows the cheddar and mayonnaise topping to brown and form a cohesive seal.
Equipment and Thermal Control
A standard deep-dish metal pie pan conducts heat more aggressively than ceramic or glass alternatives, promoting a crisper bottom crust. If using a glass pie plate, extending the baking time by five minutes ensures the lower pastry fully bakes through. Cool the finished pie for at least twenty minutes before slicing to allow the melted fats and starches to solidify into a stable structure.
