Best Tomato Biscuit Pie Recipes

EASY CRUSTLESS TOMATO PIE

Steps:

• Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 10-20 minutes, and up to 30 minutes.
• Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
• Add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
• Drain water off of plates with tomatoes, With a paper towel, Gently blot tomatoes to soak up excess moisture.
• Arrange tomatoes in a single layer on a greased pie pan. Top with about 1/4 cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.
• Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned.
• Allow to sit 5-7 minutes before serving.

TOMATO PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

TOMATO BISCUIT PIE

Steps:

• 1. Preheat oven to 425 degrees. Line a 9- by 9-inch pan with aluminum foil. Lightly spray with cooking spray.
• 2. Melt butter in microwave. Combine butter, flour and sour cream in a medium bowl. Spread the dough in the prepared pan. Bake 20 minutes.
• 3. While crust bakes, peel tomatoes and slice 1/4 inch thick. Remove crust from oven. Arrange half of tomato slices over crust. Sprinkle with half the salt, pepper, basil, chives and cheese. Repeat the layer.
• 4. Bake 20 minutes at 425 degrees. Let pie sit 5 minutes. Use foil to lift pie from pan. Cut and serve.

TOMATO COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
• For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
• Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
• Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.

TOMATO-CHEDDAR PIE

Steps:

• Make the crust:
• Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
• Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
• Make the filling and bake the pie:
• Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
• Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
• Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
• Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
• Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
• Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
• Do Ahead
• Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

TOMATO BASIL PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 8 minutes, stirring occasionally, until browned. Remove from heat.
• In medium bowl, place Bisquick mix; cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle 1/2 cup of the cheese in crust. Arrange half of the tomato slices over cheese. Sprinkle with half each of the flour, onion, chopped basil, salt and pepper. Repeat layers. In small bowl, mix mayonnaise and remaining 1 cup cheese; spread over top of pie to within 1 inch of edge.
• Bake 24 to 26 minutes or until lightly browned. Let stand 10 minutes before cutting. Garnish with additional basil.

TOMATO COBBLER

Steps:

• Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
• Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
• Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
• Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.