Tomato Pie

This pie is hands-down one of Will's favorite things I make.  It's best with fresh tomatoes (any kind!).  Make sure you salt them after slicing, let them set for 10 minutes, and then pat them dry--it will keep the pie from being too watery.  Even though I'm including the recipe for the homemade crust, I cheat and use Pillsbury's pre-made piecrust, which has gotten rave reviews from the family pie connoisseur (Will) and saves a ton of time.  I can usually prep and bake this is about an hour - woot!

Old-fashioned Tomato Pie

INGREDIENTS

Piecrust

• 1 1/4 cups all-purpose flour
• 1/4 cup cold vegetable shortening, cut into pieces
• 4 tablespoons cold unsalted butter, cut into pieces 
• 1/2 teaspoon fine sea salt
• 3 to 4 Tbsp. ice-cold water 
• Filling
• 2 1/4 pounds assorted heirloom tomatoes, thinly sliced
• 1 1/4 teaspoons kosher salt, divided
• 1 sweet onion, chopped 
• 1 1/4 teaspoons freshly ground pepper, divided
• 1 tablespoon canola oil
• 1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
• 1/2 cup freshly grated Gruyère cheese
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup mayonnaise

PREPARATION

1. 1. Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
2. 2. Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to 1/8-inch thickness.
3. 3. Preheat oven to 425°. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
4. 4. Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
5. 5. Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°.
6. 
   
7. [This is where I begin the recipe with the pre-made crust.  I don't pre-bake it, either!]

1. 6. Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
2. 7. Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
3. 8. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
4. 9. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

Enjoy!  And happy Friday, everyone - have a great weekend!