Tomato Basil Pie
This is what we had for dinner the other night....
This recipe uses 8 oz cups.
(http://i3.photobucket.com/albums/y58/qahtan/dinner.jpg)
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
I reckon that was as delicious as it looks! Incidentally what is Jack cheese?
Monterey Jack can be hard to find in the UK, Danish mozzarella has a similar taste & texture.
I prefer a cheese with a bit more flavour, imported medium Dutch Gouda is not bad as it is not so greasy as a cheddar, or even Asiago, which I like both of these on my home made pizza as well.... qahtan
Sorry to appear stupid but was does the T stand for in the baking powder and shortening ingredients please?
I should have said, it's T Tablespoon, which in Canada is the same size as UK dessert spoon.
After living in Canada over 40 years from UK, one tends to forget the measurements are not the same....
Even some American are different to Canadian.
Big T = tablespoon.
little t = teaspoon
qahtan
Snap - almost - just doing a Tom/Basil pie thing tonight. Will report back.
Meanwhile, interesting that you use both powder & soda. A gourmet refinement?
As to T & t - at last, a soulmate!!
I have been using them since Pontius was a Pilot. Have never understood why folk faff around with all the other possibilities. SO simple?
I think the soda and powder is because of the buttermilk.
I found it to be a very nice dough to work with and eat, Half the recipe makes a pie big enough for 4. I also think the dough would be nice sweetened with a little sugar for a sweet fruit pie, or even a custard pie, yum/ What time you eating tonight I'll be over.. :-)))) oh, it's 6. 15 now over there so I suppose I am too late. drat....... qahtan