Summer
Cheesy Tomato Pie
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38 Reviews
Corj
February 25, 2018
I made this for a brunch and it was delicious. However I found it to be much more labour intensive and longer to prepare than suggested by the recipe. Thankfully I had prepared my pie dough, sauteed my onions, de-watered my tomatoes and assembled my cheese filling ingredients the day before. Every baking step took a good 25% longer than stated. I made the following modifications: *I used a mixture of full-fat cream cheese+greek yogurt+splash of heavy cream to replace the $$$ mascarponne (I found this online & it worked like a charm). *I took as much of the water out of my tomatoes by replacing my paper towels several times and keeping my tomatoes on paper towels overnight in the fridge. *I layed my cold sauteed onions on paper towels *I lined my blind-baked crust with chopped-up sundried tomatoes (not oil packed) *I added a light sprinkle of parmesan on the top before baking. I ended-up baking it for over 45 minutes at 450 (I have a propane stove, I find it tricky) and finishing off at 475 for 5 minutes to brown the top evenly. I had to protect my crust edges but still managed to get some overly browned spots. I left it to cool at room temp for almost 1 hour. The crust edges were tricky to slice through but my pie held beautifully and I would make this again knowing its a bit of a time gobbler. I wonder if it could be made a day in advance without going soggy.
Jonathan
August 20, 2017
Made it! Used Parmesan cheese instead of dry Jack. Used cream cheese and sour cream instead of marscapone. Delicious! Took three hours start to on the table and eating! Way too long for something that should be rather simple. Will,keep searching for an easier and better tomato pie recipe!
Eileen
August 26, 2016
If this helps, other tomato cheese pie recipes I looked at, bake the crust at 450 , let it cool, make the filling and layer it in the crust. Bake at 350 for thirty minutes. Maybe this would work?
Barbara S.
August 26, 2016
Oven temperature and approximate baking time for assembled pie [step #10]?
Susan C.
August 19, 2016
Thanks for making some of the corrections in this recipe. Have you ever thought about pre-roasting or dehydrating the tomatoes after slicing and before assembling ? They are full of moisture and the end result is so full of juice that it compromises the crust. with the additional liquid pulled out they would be just as sweet and delicious and even more flavorful...just a thought
Jenny
July 21, 2016
Thank you Erin for the recipe. I used some left over galette dough and make a tiny 5 inch pie. I also added some leftover tomato sauce at the bottom and used Parm instead. It was so juicy and filling.
Alex B.
July 17, 2016
Hi,
There is no temperature or baking time listed for the final step, unless you're assuming we have left the oven at 425 for the entire time that the crust is cooling and the filling is being made. Also, great to cook until bubbling, etc., but still would like an estimated baking time.
There is no temperature or baking time listed for the final step, unless you're assuming we have left the oven at 425 for the entire time that the crust is cooling and the filling is being made. Also, great to cook until bubbling, etc., but still would like an estimated baking time.
Tanya
July 14, 2016
Hi Erin, this looks amazing and I want to make it for a Pie and Beer Day (Utah holiday actually name Pioneer Day) picnic next week. However the picnic is on a Thursday and I have to work. Can steps 1-8 be done the day before? Maybe with the exception of removing the excess water from the tomatoes? Thanks!
Pegeen
July 14, 2016
Love this recipe - so grateful for ideas for less-than-perfect tomatoes, in addition to sauce and salsa.
In step 5, perhaps the order could be changed to trim the crust earlier in the paragraph.
In step 5, perhaps the order could be changed to trim the crust earlier in the paragraph.
M
July 12, 2016
Looking forward to trying this one. Although I'm thinking I will use the springform ring on a double layer of parchment on a baking sheet without the base. Once the pie is baked and cooled a bit, unmolding would be a snap and the pie could then be easily transferred off the parchment to a serving plate without the hassle of trying to remove the pan base.
Dennis
July 11, 2016
I was confused too, even after reading it several times. Glad I checked the comments.
Eddie
July 11, 2016
Step 3 seems scrambled. How about:
"3. Preheat the oven to 425° F. Lightly grease a 9-inch springform pan and place it on a baking sheet lined with parchment paper. On a lightly floured surface, roll out the dough to 1/4-inch thick. Transfer it to the springform and trim the edge so there is 1/2-inch overhang all around. Chill the dough inside pan for at least 30 minutes in the refrigerator."
"3. Preheat the oven to 425° F. Lightly grease a 9-inch springform pan and place it on a baking sheet lined with parchment paper. On a lightly floured surface, roll out the dough to 1/4-inch thick. Transfer it to the springform and trim the edge so there is 1/2-inch overhang all around. Chill the dough inside pan for at least 30 minutes in the refrigerator."
Erin J.
July 12, 2016
Hi Eddie, thanks for pointing out that confusing step. It's been tweaked, and I added a bit at the end about unmolding the pie! For the record, you can also serve it straight from the pan, like a traditional pie (but I love unmolding it since it looks so impressive with the straight sides)!
Eddie
July 12, 2016
Thanks Erin, the step makes perfect sense now. You read my mind about unmolding the pie--I bet it looks fabulous.
goodcook
July 11, 2016
If you do a Google search on Erin McDowell Tomato Pie, there is a video that show exactly how the pie is made. I agree that the written recipe is very confusing when actually the pie seems very easy to make. Hope this helps everyone!
Eileen
July 11, 2016
I think I'd just blind bake in pie plate and take it from there.
Erin J.
July 12, 2016
You can absolutely do that! Make sure you use a deep dish pie pan (at least 2 inches) to accommodate all of the tomatoes. That's why I use the springform, but a deep enough pie plate will work smashingly.
Kym L.
July 11, 2016
VERY CONFUSED!! Does the pie crust stay in the pan? Where does the SECOND springform pan come into play? If the crust is partially baked, How do you cut the excess off with a scissor? Looks delicious, and I adore tomatoes and cheese, but I just may have to adapt this recipe so it makes sense!
DrGaellon
July 11, 2016
It looks to me like a) the last sentence of step 3 should be the first sentence and b) once the crust has cooled, you take the crust out of the springform and transfer it to a plain baking sheet. The par-baked crust, since it won't be fully baked, should still be soft enough when hot to cut with a scissor; if not, you can use a serrated knife.
Erin J.
July 12, 2016
Kym's right - there was some confusing wording in that step, and Dr. Gaellon was spot on - I've altered the wording! Thank you!
clare
July 2, 2016
Hi! Can you take another look at steps 3 and 4? They are confusing. Is there more than one springform pan involved? It says put the dough in the springform pan and chill, and then subsequently it says to grease the springform pan and add parchment paper - what? And then subsequently again, line the crust with parchment paper? I think this just needs more specific step by step instructions, especially for an amateur at pie crust like myself. Thanks!
On a lightly floured surface, roll out the dough to 1/4-inch thick. Transfer it to the springform and trim the edge so there is 1/2-inch overhang all around. Chill the dough inside pan for at least 30 minutes in the refrigerator. Preheat the oven to 425° F. Lightly grease a 9-inch springform pan and place it on a baking sheet lined with parchment paper. Dock the chilled dough with a fork on the base and sides. Line the crust with parchment paper and pie weights, and bake until the crust is beginning to brown at the edges, 15 to 20 minutes. Remove the parchment and pie weights. If the base looks visibly wet or under-baked, return the crust to the oven without the pie weights for another 5 minutes.
On a lightly floured surface, roll out the dough to 1/4-inch thick. Transfer it to the springform and trim the edge so there is 1/2-inch overhang all around. Chill the dough inside pan for at least 30 minutes in the refrigerator. Preheat the oven to 425° F. Lightly grease a 9-inch springform pan and place it on a baking sheet lined with parchment paper. Dock the chilled dough with a fork on the base and sides. Line the crust with parchment paper and pie weights, and bake until the crust is beginning to brown at the edges, 15 to 20 minutes. Remove the parchment and pie weights. If the base looks visibly wet or under-baked, return the crust to the oven without the pie weights for another 5 minutes.
Erin J.
July 12, 2016
Hi Clare, thanks for your help! There were some confusing tidbits in there - it's been corrected!
Geneviève B.
July 1, 2016
Hello :) Could you tell me where the 1/2 cuo of flour goes in the topping?
D.J.
June 28, 2016
Hi Erin! Recipe seems delicious. Two things: 1) It says after chilling the crust dough to roll out the larger quantity of dough. Was the dough supposed to be divided? 2) The section where the rolled out dough is formed into a springform seems to have the step for greasing the springform last, instead of first. Thanks!
Lane
July 11, 2016
I don't see the fix for the recipe. I'd really like to make this, but I'm still confused. Are we baking the pie with its filling in the springform pan? Thank you.
DrGaellon
July 11, 2016
It looks to me like the cooled par-baked crust is transferred to a plain baking sheet; at least, that's how I'm going to do it this weekend.
Barbara R.
July 11, 2016
http://www.foodnetwork.com/recipes/food-network-kitchens/heirloom-tomato-pie-recipe.html
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