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.
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.
9 inch oven-proof pie dish by spraying with some
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).
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
Make double pie crust, or purchase 2 and
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
230 degrees C).
Press pie crust into a 9-inch
00b0 and par-bake the pie crust. I roll mine into
Preheat oven to 400\u00b0.
Slice and drain tomato (place tomato on paper towel and lightly sprinkle with salt, then let set 5 minutes).
Line pan with pie crust; bake pie crust only for 10 minutes.
Spread cheese onto pie crust, then onion.
Arrange tomato on top; sprinkle with spices and oil.
Bake for 15 to 20 minutes.
ven and somewhat carefully turn tomato slices over and return to
230 degrees C).
Press pie crust into a 9-inch