Deep Summer Tomato Pie
1 (10-inch) pie
In deep summer, when you can get the best tomatoes, showcase those beauties in a special pie. You will need fresh basil and a few tricks for success: you must pre-bake the bottom crust; the longer you can drain the tomatoes the better; and do not assemble the pie until just before you put it in the oven. Any cheese is good here, and now is the time to splurge on a favorite fancy one.
- Double crust for 10-inch pie (your favorite recipe, or pre-prepared)
- 3 pounds ripe tomatoes
- ½ cup mixed fresh chopped herbs, heavy on the basil, plus chives and parsley
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Hot sauce
- 2 cups grated extra-sharp cheddar, Gruyere, smoked Gouda or other favorite cheese
- ⅔ cup Blue Plate® Mayonnaise or Blue Plate® Light Mayonnaise with Greek Yogurt
- PREHEAT oven to 400 degrees. Fit 1 pie crust into the bottom of a 10-inch pie plate. Trim edges. Line with foil. Fill with a pound of any kind of dry beans (or use pie weights). Bake 25 minutes. Remove from oven and let cool completely. (Save beans; they can be used.)
- DRAIN TOMATOES. Cut tomatoes in half across the equator and squeeze out juices. With your fingers or a spoon, remove seeds. Discard juices and seeds. Thickly slice the tomato and put in a colander to drain until right before assembling pie.
- CHOP and measure herbs. Mix 1 cup cheese with mayonnaise.
- WHEN crust is cooled, mix tomatoes in a large bowl with 1 cup cheese, herbs, salt, pepper and hot sauce. Pile tomatoes into crust and top with mayonnaise-cheese mixture, spreading across top.
- COVER with remaining pie crust. Seal edges firmly and use the tip of a knife to cut a decorative vent or two, and/or pierce in several places with the tines of a fork. Bake until crust is golden, 30 to 35 minutes.
- SERVE immediately. This pie is best when eaten the day it is made.