Tomato Basil Pie
This is what we had for dinner the other night....
This recipe uses 8 oz cups.
Crust:
3 cups all-purpose flour
1 tsp salt I didn't add the salt
1 T baking powder
1/2 tsp baking soda
2 tsp dry basil or chopped fresh
6 T vegetable shortening I used salted butter
1 cup buttermilk
Mix the dry ingredients, cut in the shortening until the mixture resembles coarse meal. Add the buttermilk, mix lightly and divide into two equal balls. Wrap in wax paper and chill for a few minutes.
Filling:
2 lbs tomatoes, peeled and sliced 1/4" thick (let liquid drain out as much as possible)
1/4-1/2 cup chopped fresh basil (to taste)
2 cups shredded Jack cheese
I used ½ imported medium Gouda and ½ Asiago
1/4 cup olive oil
Butter a pie plate and roll out one ball of dough. Fit to the pie plate and let edges hang over. Put sliced tomatoes in the pie plate. They should crown a bit above the top of the pie plate. Top with chopped basil and drizzle with the olive oil. Top with the jack cheese. Roll out the second ball of crust. Place on top of pie and crimp top crust to the bottom crust to seal. Cut a small hole in the center of the top crust for the steam to escape. Bake at 425 for 25-
30 minutes.
qahtan
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