How to make southern tomato pie?

Not to be confused with the classic thin tomato pizza (also known as tomato pie), the southern tomato pie is like a delicious bread pie, which feels more like a broken casserole, with a basic pantry staple food and tomatoes. There is no egg added to bond it, so it is not close to quiche, but mayonnaise and cheese help to put everything together. This is a retro classic dish, and you will find it in the Youth League menu, not in the historical reference menu. The final pie is rich in crispy fried dough and bread crumbs, while tomatoes, bacon and cheddar cheese retain juicy and rich aroma.

For your reference

This pie needs 1.5 pounds of tomatoes and pie crust. Buy crust in any store or make it yourself. Bake the shell at 350 degrees Fahrenheit for 20 minutes. Bake the filled pie at the same temperature for 40 to 45 minutes.

The secret of two pumpkins, the better tomato pie

When adding ripe tomatoes to pies, the biggest challenge is to combine these juicy specimens with crispy skin without getting wet. Two steps can ensure that the skin is crisp. The first type is blind baking of cake crust: bake the cake crust with beans or pies, keep the bottom of the cake crust flat, and bake until golden brown. Make sure the skin is cool before filling.

The second step is to pickle tomatoes, bake the pie skin blindly at the same time, then pat it dry with paper towels to remove the water from tomatoes as much as possible, and then make pies.

Three steps to eat the best tomato pie

Choose a solid, low-moisture tomato pie. Rome and steak are good. Mature heirlooms have too much water, which will drown the pie. After slicing, pat the sliced tomatoes dry with paper towels to remove surface moisture. Blindly bake pie dough to get crispy skin. There are no tomatoes in the crust of the baked pie-but they are full of beans and parchment-which is the easiest way to ensure that the crust is crisp. Longer than you think. The crust should be golden brown and bubbly, and the edge of the crust is black and crisp.

Serve tomato pie

Cool for at least 15 minutes before slicing. The longer you wait for slicing, the neater the slicing will be. Use a sharp knife to make sure that you can slice all the tomatoes and their skins. Soak the wine in a cold glass at room temperature, and swing it on a cool porch.

How to make southern tomato pie

Supply 8 to 10

What do you need?

Ingredients: 6 slices of bacon 1 1/2 pounds of Ritz red tomato, thick slices 1/2 teaspoons of Jewish salt, 3 tablespoons of fresh thyme leaves, 3 ounces of chopped cheddar cheese (about 3/4 cups) 1/2 cups of mayonnaise 1 teaspoon of freshly ground black pepper/kloc-.

Equipment paper towel rolling pin 9 inch glass or ceramic pie parchment dry beans or pie heavy cast iron frying pan knife and chopping board measuring cup and spoon offset scraper wire frame

explain

Preheat the oven and spread the pie crust. Put a shelf in the middle of the oven and heat it to 350 degrees Fahrenheit. Roll the pie dough into 1 1 inch, and then transfer it to a 9-inch glass or ceramic pie plate. The crust edge curls the dough edge about 1/2 inches, and then curls or discharges. The oven is heated and refrigerated. Blindly barbecue pies for 20 minutes. Mix the frozen pie crust with parchment, and then fill it with dried beans or pie stuffing. Bake for 20 minutes. Cook bacon until it is crisp. When the pie crust is baked, put the bacon in a large cast iron pot, heat it over medium heat and cook it until crisp, 8 to 12 minutes. Remove the paper towel from the plate and drain it. Cool pie crust. Put the shell on the wire rack and carefully take out the parchment, beans or heavy objects. When assembling the remaining filler, set aside to cool. Salted tomatoes, chopped bacon. Put the tomato slices on a double-layer paper towel and sprinkle with salt. Cut bacon. Pat the tomato with another double tissue. Put tomatoes, bacon and thyme in the pie crust. Keep 3 to 4 slices of tomato pie. Put one third of the tomato slices into the pie crust evenly. Sprinkle with13 bacon and13 thyme. Continue to divide tomatoes, bacon and thyme into three layers. Top with mayonnaise and cheese tomatoes. Mix the cheese, mayonnaise and pepper in a small bowl. Spread the cheese mixture evenly on the tomatoes. Sprinkle with biscuit crumbs and reserved tomato slices. Sprinkle with biscuit crumbs, and then put the reserved tomatoes on it. Bake for 40 to 45 minutes. Bake for 40 to 45 minutes until the pie turns golden brown and frothy. Cooling before slicing15min. Before slicing, move the pie to a wire rack and cool it for at least 15 minutes. While hot or at room temperature.

Formula annotation

Advance: Pie crust and bacon can be burned blindly and cooked 2 days in advance. Wrap the shell loosely, cool and refrigerate with bacon. Storage: Leftovers can be stored in a closed container in the refrigerator for up to 3 days.