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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My boys can't wait to pick the first ripe tomatoes in our garden to be used in this terrific pie. It has a tempting filling and tomatoes layered in a melt-in-your-mouth crust. And the crust is so easy to make- you just pat the dough into the pan! Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/2 cup shortening |
1/2 cup sour cream |
filling: |
3/4 cup mayonnaise |
1 cup (4 ounces) shredded cheddar cheese |
1 can (4-1/2 ounces) mushroom stems and pieces, drained |
8 bacon strips, cooked and crumbled |
1 tablespoon chopped green pepper |
1 tablespoon chopped onion |
3 medium tomatoes, peeled and sliced |
Directions:
1. In a large bowl, combine the first four ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
2. Press pastry into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
3. In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers.
4. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Refrigerate leftovers. Yield: 6-8 servings.
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