Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
230 degrees C).
Press pie crust into a 9-inch
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
200 degrees C).
Press pie crust pastry into a 9
Preheat oven to 350 degrees.
Blind bake the pie crust, so it is not soggy.
Place the tomatoes in a colander in the sink in 1 layer.
Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
Layer the tomato slices, basil and onion in pie shell.
Season with salt and pepper.
Combine the grated cheeses and mayonnaise together.
Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
To serve: cut into slices and serve warm.
Bake pie shell for 5 minutes at 425\u00b0F.
Place tomato slices in pie shell.
Combine seasonings with onion and sprinkle on tomatoes.
Mix mayonnaise and cheese and spread over top like meringue. Seal edges as much as possible.
Bake at 350\u00b0F for 35 minutes. Cool 15 minutes before serving. (It is very important to allow pie to cool before trying to serve).
50 degrees.
Place peeled tomato slices on a doubled paper
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Preheat oven to 375 degrees F (190 degrees C). Roll pastry and line a 9 inch deep-dish pie plate.
In a large bowl, combine sliced tomatoes, sugar, lemon juice, flour, cinnamon, nutmeg and salt. Toss lightly to mix. Pour into pastry lined deep-dish pie plate.
Put little dabs of butter in about 4 or 5 places around the top of pie then cover with pastry. Make slits wherever you please.
Bake at 375 degrees F (190 degrees C) for 10 minutes then reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and bubbly.
rom pan. Add crushed tomatoes, tomato paste and wine to pan
egrees. Place and fit pie crust in pie plate, cover with foil
irected. If using a frozen pie shell, prebake it according to
Preheat oven to 450'. Bake the pie shell in the oven for 5 minutes. Reduce the oven to 375'.
Slice the tomatoes into 1/4\" slices and layer them into the partially baked pie shell. Sprinkle the tomatoes with the garlic salt, pepper, sugar and the basil.
Mix the evaporated milk and the eggs together. Pour over the tomatoes in the pie shell. Cover with the sliced swiss cheese.
Bake for 30-35 minutes or until golden brown and custard is set. Cool for a few minutes to set up before serving.
iecrust into a 9-inch pie plate. Sprinkle bread crumbs evenly
Preheat oven to 450 degrees F (230 degrees C).
Prepare pie plate with bottom layer of crust.
Mix together the flour, lemon peel, lemon juice, butter, ground cinnamon, sugar, and salt. Stir in the green tomatoes to coat. Pour into crust. Cover with top crust. Cut slits in top crust to allow steam to escape.
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake another 30 minutes or until crust is golden and filling is bubbly. Allow pie to cool before serving.
Preheat oven to 350 degrees F (175 degrees C).
Place diced green tomatoes and vinegar in a large bowl.
In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
Pour into pie crust and cover with criss-cross lattice crust.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.
Make double pie crust, or purchase 2 and
Combine sugar, flour, salt, cloves, cinnamon and red pepper. Stir with fork to mix.
Coat 1/3 of tomato slices at a time with the sugar mixture.
Spread slices evenly over dough in pie pan. Sprinkle with raisins and top with remaining sugar mixture. Drizzle with vinegar and dot with butter.
Roll out remaining dough; cover filling with pastry.
Crimp edges and cut 2 or 3 small vents in top crust.
Bake at 425\u00b0 for 40 minutes or until crust is golden and juices bubble around edges.
On lightly floured surface, roll out dough for 9-inch pie plate.
Leave excess hanging over and refrigerate for 30 to 45 minutes.
or 2 crust pie shell, using your favorite recipe for pie shells.