Classic Tomato Pie
 
 
Makes 1 (10-inch) pie
Ingredients
  • 4 pounds assorted tomatoes, sliced ¼ inch thick and seeded
  • 2 teaspoons kosher salt, divided
  • Cream Cheese Pie Dough (recipe follows)
  • 3½ cups shredded Monterey Jack cheese, divided
  • 1 cup fresh basil leaves, thinly sliced
  • 1 cup mayonnaise
  • ½ cup chopped red onion
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh dill
  • ¼ teaspoon ground black pepper
  • Garnish: fresh basil, fresh dill
Cream Cheese Pie Dough
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 6 ounces cold cream cheese, cubed
  • ¾ cup cold unsalted butter, cubed
  • 6 tablespoons ice water
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon chopped fresh dill
Instructions
  1. Place tomato slices on paper towels; sprinkle 1 teaspoon salt all over slices. Let stand at room temperature for 2 hours, patting dry with paper towels after 1 hour and again after 2 hours.
  2. On a lightly floured surface, roll Cream Cheese Pie Dough to a 16-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Trim excess dough 1 inch past sides of skillet. Fold edges of dough under, and crimp as desired. Freeze for 30 minutes.
  3. Position rack in bottom third of oven. Preheat oven to 425°.
  4. Top pie dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  5. Bake for 15 minutes. Carefully remove parchment paper and weights. Bake until crust is golden brown, about 15 minutes more. Let cool on a wire rack for 30 minutes. Leave oven on.
  6. In a large bowl, stir together 3 cups cheese, basil, mayonnaise, onion, egg, dill, pepper, and remaining 1 teaspoon salt. Spread half of cheese mixture into prepared crust. Layer half of tomato slices, overlapping as needed, on cheese mixture. Repeat layers. Cover edges of crust with foil.
  7. Bake until filling is browned and center is set, 45 to 55 minutes, sprinkling remaining ½ cup cheese onto pie during last 15 minutes of baking. Let cool for at least 1 hour on a wire rack before serving. Garnish with basil and dill, if desired.
Cream Cheese Pie Dough
  1. In the work bowl of a food processor, pulse together flour, salt, and baking powder. Add cream cheese, and pulse until mixture is crumbly. Add butter; pulse 4 times.
  2. In a small bowl, combine 6 tablespoons ice water and vinegar. While pouring water mixture in a slow, steady stream into flour mixture, pulse until butter is pea-sized and dough holds together when pinched, about 6 times. Add dill; pulse 2 more times.
  3. Turn out dough onto a lightly floured work surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. If refrigerating for more than 1 hour, let dough stand at room temperature for 15 minutes before rolling.
Notes
This pie is delicious whether served warm or at room temperature, but the longer you let the pie cool, the sturdier your slices will be.
Recipe by Southern Cast Iron at https://southerncastiron.com/classic-tomato-pie/