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