Classic Tomato Pie

This cracker-topped tomato pie combines fresh summer tomatoes with gooey cheesy goodness.

Classic Tomato Pie
Yield: 1 (9-inch) deep-dish pie
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Ingredients
  1. 2 1⁄4 cups crushed buttery round crackers
  2. 4 tablespoons unsalted butter, melted
  3. 1 large egg white, lightly beaten
  4. 2 fresh tomatoes
  5. 1 cup shredded Monterey Jack cheese
  6. 1 cup shredded Gruyère cheese
  7. 1 cup mayonnaise
  8. 1 tablespoon chopped fresh basil
  9. 1 tablespoon chopped fresh dill
  10. 2 teaspoons seasoned salt
  11. 1⁄4 teaspoon hot sauce
Instructions
  1. Preheat oven to 350°.
  2. 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.
  3. Bake 10 minutes. Let cool on a wire rack 10 minutes.
  4. Slice tomatoes, and remove seeds. Place tomatoes in a single layer on paper towels. Let stand 10 minutes. Layer tomatoes in prepared crust.
  5. 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.
  6. Bake until golden brown, 20 to 25 minutes. Let cool 15 minutes before slicing.
Taste of the South https://tasteofthesouthmagazine.com/

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