Recipes – Tomato Pie

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Recipes – Tomato Pie

Recipes – Tomato Pie

By the Spirited Chef, Stephanie Godke, author of the cook book Tour De Fork

Sour Cream Pastry

1 ½ cup flour
½ tsp. salt
2 tsp. baking powder
½ cup shortening
½ cup sour cream


Combine the dry ingredients and then cut in the shortening. Last add the sour cream and blend with a fork. Gather the dough into a ball and wrap. Chill for a few hours or overnight. Roll out and place in a 9 inch pie plate.

Tomato Pie Filling

4 medium tomatoes peeled and cut into thick slices
½ tsp. salt
½ cup mayonnaise
3 green onions sliced
2 TBS. fresh basil chopped
1 cup shredded Parmesan cheese [in two half cups]


Preheat the oven to 350ºF.

Lay the tomato slices on paper towel and salt them. Let them stand for 30 minutes or so to draw out the water. Mix the mayo, onions, fresh basil, and half of the cheese. Bake the empty crust for 12 minutes until lightly golden brown. Put ½ cup of the cheese into the pie shell then layer in the tomatoes. Spread the mayo mixture over the tomatoes. Bake for 35 minutes then allow to cool for 5 minutes before attempting to cut the pie.

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Rick Godke is a lifelong gardener since age 8. He studied agriculture and taught high school horticulture. He spent almost 20 years working as a County Extension Agent in three states where he educated farmers, home owners, and youth in the areas of production agriculture and home horticulture. Godke has trained adult Master Gardeners and school-age 4-H members in every aspect of gardening, as well as establishing community gardens. He has introduced two daylily varieties with the American Hermerocallis Society and has served as a national certified national daylily exhibition judge.

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