Tomato Pie

I first had the Tomato Pie at the Chaiwalla Tea House in Salisbury, Connecticut in 1990. Since that day I have tried dozens of Tomato Pie recipes, but none came close – until I found this one. My sister once said, “This is the most delicious thing I have ever eaten.”

Double biscuit-dough crust

2 cups (8.5 oz) flour
1 stick soft butter
4 tsp baking powder
3/4 cup milk

Filling

28 oz can plum tomatoes (cannot substitute fresh)
fresh basil, scallions and chives
1.5 cups grated cheddar
1/3 cup mayonnaise
2 Tbl lemon juice

Method

1. Make crust by blending flour, butter, baking powder and milk.
2. Roll out half the dough and line a 9” pie plate with it.
3. Drain tomatoes well and slice them thin.
4. Lay slices over crust and scatter them with chopped fresh basil, scallions and chives. Sprinkle one cup of cheese over the herb layer.
5. Thin mayonnaise with 2 Tbl lemon juice. Drizzle this mayo/lemon mix over cheese and top with the rest of the cheddar.
6. Roll out the remaining dough and fit it over the filling.
7. Pinch the edges of the dough together and cut several steam vents in the top crust.
8. Bake at 400° for 25 minutes.

To reheat pie before serving – bake at 350°F.

Serves 4 large portions

Approximately 820 calories per serving of Tomato Pie.