Tomato-Cheddar Pie Recipe

Name: Tomato-Cheddar Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking soda; 1/4 teaspoon kosher salt; 1/2 cup (1 stick) unsalted butter; 3/4 cup milk; FILLING; 2 pounds plum tomatoes (about 10), peeled and sliced; 1/4 cup fresh basil or oregano leaves, chopped; 3 scallions, chopped, or 1/4 cup chopped chives; 1 1/2 cups (about 6 ounces) shredded sharp Cheddar; 1/3 cup mayonnaise; 2 tablespoons lemon juice; 1/2 teaspoon kosher salt; Freshly ground black pepper

Servings: persons

2 cups all-purpose flour
1 tablespoon baking soda
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
3/4 cup milk
FILLING
2 pounds plum tomatoes (about 10), peeled and sliced
1/4 cup fresh basil or oregano leaves, chopped
3 scallions, chopped, or 1/4 cup chopped chives
1 1/2 cups (about 6 ounces) shredded sharp Cheddar
1/3 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper

1
Heat oven to 350u00b0F. For the crust, place the flour, baking soda, salt, and butter in a food processor fitted with a knife blade. Pulse until the butter is cut into small bits. With the motor running, slowly add the milk through the feed tube until the dough comes together and sits on the blade. Remove and divide in half. On a lightly floured counter, roll half the dough into an 11-inch round. Use it to line a 9-inch pie plate.
2
Layer the tomato slices, basil, and scallions in the pie shell. Top with half the Cheddar. In a small cup, combine the mayonnaise, lemon juice, salt, and a few grinds of pepper. Pour over the tomatoes and top with the remaining Cheddar. Roll out the remaining dough and place it on top of the filling, folding the edge under
3
and crimping it to seal. Cut 3 or 4 slits in the dough so the steam can escape. Bake for 45 to 50 minutes or until bubbly. (Cover lightly with foil if the crust begins to get too brown.) Remove from oven. Cool 10 minutes before cutting into wedges.
4
*Or use store-bought refrigerated 9-inch piecrusts (such as Pillsbury Pie Crust).

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tablespoon baking soda, 1/4 teaspoon kosher salt, 1/2 cup (1 stick) unsalted butter, and more.

Yes, Tomato-Cheddar Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato-Cheddar Pie

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