It's already lily-gilding to make a tomato pie from heirlooms, but this goes a step further with the addition of crabmeat. It's hands down the dish most requested by the guys when we gather for weekends in the country. —lowcountrycook
your favorite recipe double pie crust
large or 6-8 small assorted heirloom tomatoes, peeled
good quality crabmeat, picked over, rinsed, drained and blotted
grated extra sharp cheddar, room temperature
plus 2-3 tablespoons mayonnaise
scant cup well-chopped onion
chopped fresh basil
freshly ground black pepper
In This Recipe
Slice tomatoes 1/2-3/4" thick and place on paper towels to drain well.
Divide the pie crust dough between two tart pans and bake per your recipe instructions until set, about 15-20 minutes.
Mix cheddar, 1 cp. mayonnaise, onion, basil, salt and pepper and set aside.
When the shells come out of the oven, set them aside to cool for about 10 minutes, then cover the bottoms with a thin coating of mayonnaise.
Spread the crabmeat evenly between the two shells.
Arrange the tomato slices over the crabmeat, covering as completely as possible.
Spread the cheddar mixture over the tomatoes.
Bake at 350 degrees 25-30 minutes. Cool at least 20 minutes before serving.