Summer Tomato Pie

From Cook's Country | August/September 2009

Why this recipe works:

Our first few tests of Summer Tomato Pie made it clear that while juiciness is the strength of a good tomato, it’s the enemy of tomato pie. The wet tomatoes created a soaked, doughy bottom crust. To eliminate moisture, we salted the tomatoes and let them sit to draw out their juice. After the… read more

Our first few tests of Summer Tomato Pie made it clear that while juiciness is the strength of a good tomato, it’s the enemy of tomato pie. The wet tomatoes created a soaked, doughy bottom crust. To eliminate moisture, we salted the tomatoes and let them sit to draw out their juice. After the slices drained, we pressed them firmly with paper towels, layered them in the pie, and cut large vents in the top crust for steam to escape. Adding cornstarch to the filling and lowering the oven heat after a few minutes prevented the mayonnaise from curdling.

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Serves 8

Use our recipe for Double-Crust Pie Dough (related), or use your own recipe or store-bought dough. If using store-bought dough, bake the pie for 30 minutes after turning down the heat in step 4.

Ingredients

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