My favorite recipe- Tomato Pie

I love this recipe; it was a popular brunch item at a tea shop founded in a quaint town in the Berkshires in New England.  Every time I describe this recipe to people who have not tried it I get the same reaction- “Oh!  That’s pizza!”  It reads like a pizza recipe but it is more like a savory pie for brunch.  I recommend a crisp salad and a hot cup of tea with this.  This serves 5-6 but if you love it it’s more like 3-4 servings per pie.  The fresher the ingredients the better- Tell me what you think!

Tomato Pie

2 cups flour
4 t. baking powder
1 t. salt
1/4 cup butter
2/3 cups milk

Large can of peeled whole tomatoes
salt and pepper
1 1/2 cups grated x-sharp cheddar
1/3 cup mayo
2 Tbsp torn basil leaves

Preheat oven to 400 degrees.  Place flour, baking powder and salt into bowl or food processor.  Cut or pulse in butter until it resembles coarse cornmeal.  Add enough milk to make medium soft dough (not too soft).  Roll out 1/3 of dough to fit bottom of 9 inch pie pan- glass or Pyrex is best.  Line with thick tomato slices, salt and pepper, and 1/2 of the cheese.  Coat thinly with 1/2 of the mayo.  Sprinkle basil on top of that.  Add remaining cheese and then spread on rest of the mayo.  Roll remaining dough thinly to fit top of pie.  Make slits in dough to allow steam to escape.  Bake until light brown and fluffy (anywhere from 20 – 30 minutes).  Let pie rest for at least 20 minutes before slicing.  Bon appetite!


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