This cracker-topped tomato pie combines fresh summer tomatoes with gooey cheesy goodness.
Classic Tomato Pie
2015-06-08 22:47:01
Yield: 1 (9-inch) deep-dish pie
Ingredients
- 2 1⁄4 cups crushed buttery round crackers
- 4 tablespoons unsalted butter, melted
- 1 large egg white, lightly beaten
- 2 fresh tomatoes
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Gruyère cheese
- 1 cup mayonnaise
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh dill
- 2 teaspoons seasoned salt
- 1⁄4 teaspoon hot sauce
Instructions
- Preheat oven to 350°.
- In a medium bowl, stir together 2 cups cracker crumbs and melted butter. Add egg white, stirring to combine. Using the bottom of a measuring cup, press into bottom and up sides of a 9-inch deep-dish pie plate.
- Bake 10 minutes. Let cool on a wire rack 10 minutes.
- Slice tomatoes, and remove seeds. Place tomatoes in a single layer on paper towels. Let stand 10 minutes. Layer tomatoes in prepared crust.
- In a large bowl, stir together cheeses, mayonnaise, basil, dill, seasoned salt, and hot sauce. Spread evenly over tomatoes to edge of crust. Sprinkle with remaining 1⁄4 cup cracker crumbs.
- Bake until golden brown, 20 to 25 minutes. Let cool 15 minutes before slicing.
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