PAULA DEEN'S TOMATO PIE

Paula Deen's Tomato Pie image

This is a wonderful simple recipe to use up your garden-ripe tomatoes and fresh basil, taken from one of her most popular cookbooks "Paula Deen's Kitchen Classics" prep time does not include preparing and baking the pie crust

Provided by Kittencalrecipezazz

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 deep dish pie shell (9-inch)
1 egg white (lightly beaten, about 1 tablespoon)
5 roma tomatoes (use only Roma tomatoes)
8 -10 fresh basil leaves, chopped
1 large green onion, chopped
salt & freshly ground black pepper (to taste)
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise (can reduce to 3/4 cup)

Steps:

Set oven to 350 degrees F.
Place the pie shell onto a baking sheet.
Lightly brush the bottom and sides with egg white.
Partially bake the pie crust for 8 minutes at 350 degrees.
Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
Bake at 350 degrees F for 30 minutes or until lightly browned.

*** Explore more Paula Deen's Tomato Pie Recipes »

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