Well it’s about time. All this talk about a Tomato Pie and it took me over a week to deliver. I am pleased to report that the delay was worth it. I think you will be thrilled with one of these versions of a Tomato Pie. Yes, to complicate matters there are three versions of this Southern gem. Heading out on an early am jaunt, I hit the Charleston Farmer’s Market for my green tomatoes and other items to hold me over for a week. It was time to stock up on fresh produce and quite frankly, I can’t bear to go to the grocery store when I know with a little planning I can buy all my produce at the Farmer’s Market despite the parking challenge.

Like the Bean Pie, the Tomato Pie is another one of those recipes dreamed up by Southerners while they sipped their sweet tea, rocking on the porch swing. I am glad for this past-time as the Tomato Pie is going to have a repeat performance in my house, especially during the summer months when tomatoes are in abundance.

Add to the future excitement. I have an in with a farmer who specializes in Heirloom Tomatoes. I will be calling in my favor with my daughter M and using it to get introduced to him. Not one to ruin something before the deal is done, I can’t divulge my source or the farmer’s name. But let’s just say this is going to be good. I’m stocking up on recipes that will be worthy of a try with the Heirloom Tomato as the main ingredient. Nothing like a connection to brighten the day. Even though I grew up in the garden state and adore Jersey tomatoes, I have not been disappointed with the Southern version and love Heirlooms.

Searching for a Tomato Pie recipe was not easy. There are three versions and I faced a quandary, which one do I make first? Green Tomato Pie the sweet version that included some sugar, cinnamon, nutmeg and butter or the Savory Tomato Pie or Summer Tomato Pie version using ripe tomatoes with basil, a cream sauce, and mozzarella or cheddar cheese. Ultimately, I decided on the Green Tomato Pie version, the one with just a few ingredients to highlight the taste of green tomatoes. It is also the version that sounded more Southern.

I am including all three recipes so that you can decide for yourself which one you want to try. Frankly, I don’t think you can go wrong with any of them. Combining more than one recipe for the Green Tomato Pie, I came up with my own version. Even though I chose to not pre-cook my tomatoes as some recipes suggested, it was a mistake. Despite the cooking time and slicing the tomatoes thin they weren’t cooked enough for me. I also chose to keep my tomatoes in rounds and won’t do so next time as quartering them will make cutting easier.

Even though this is a sweet pie and very similar to an apple pie it belongs as a side to a dinner meal not as a dessert. I served it with lots of freshly cracked pepper and it was fabulous. Green tomatoes don’t taste at all like a ripe tomato and this was a treat. Leftovers were not a disappointment also, which is important. I can’t wait to try the other versions.

Which one am I going to try next? James Villas version as I am partial to cheddar cheese.

Deep Dish Green Tomato Pie

6-8 medium-large green tomatoes

2 tablespoons lemon juice

1 1/2 teaspoon lemon peel

1/2 teaspoon salt

1/4 -1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 cup granulated sugar

3 tablespoons corn starch

2-4 tablespoons butter

Pastry for two pie crusts here.

• Wash the green tomatoes and blanch them in hot water till the skin starts to loosen. Remove from water and drain.
• Peel when cool enough to handle. If you have trouble use a grater.
• Cut the tomatoes into fourths after slicing them into 1/4 inch rounds.
• Saute them in the butter with lemon juice, peel, salt, cinnamon and nutmeg.
• Combining cornstarch with the sugar add to the tomato mixture.
• Cook the mixture until the juices become clear. Not to long you still want a crunch or you will get a soggy mess which is not good for this version.
• Take off heat and set aside to cool somewhat.
• Line a 9 inch pie pan with one of the pie crusts.
• Pour tomato mixture on top.
• Top with the second pie crust, seal edges, crimp and cut any extra .
• Cut a few slits in the top of the pie.
• Bake at a 425 degree oven for 45 minutes. Watch to make sure it doesn’t get too brown before the time is up.
  If does cover with foil while the pie finishes in the oven.
• Cool slightly and serve warm.

Summer Tomato Pie

James Villas, My Mother’s Southern Kitchen

One 9″ pie crust

5 medium size ripe tomatoes, sliced

1 cup chopped green onions, some leaves included

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil

salt and pepper to taste

2 cups grated sharp cheddar cheese

1 cup homemade mayonnaise or Hellman’s mayonnaise

1/2 cup grated Parmesan cheese

• Preheat the oven to 400 degrees
• Prick the pie crust with a fork, bake 10 minutes, and remove from the oven.
• Reduce the heat to 325 degrees
• Cover the bottom of the crust with two layers of tomatoes.
• Sprinkle on half the scallions, oregano, and basil and season with salt and pepper.
• In a bowl, combine the cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes.
• Repeat the layering process and top with the parmesan cheese.
• Bake for about 45 minutes till golden and firm.
• Let the pie cool some then slice into wedges.

Savory Tomato Pie

Same as above but replace cheddar cheese with mozzarella cheese.

Use 3 tablespoons basil.

Top with mozzarella and Parmesan cheese.