“TOMATO PIE” – FOUR STAR ****

For Crust: Blend 2 cups flour
l stick butter
4 tsps. baking powder
Approx. 3/4 cup milk
Blend in food processor.
Roll out half the dough on a floured surface and line a 9″ pie plate
with it.
Drain well and slice thin two 28-oz. cans plum tomatoes OR
2 lbs. peeled, fresh tomatoes
Layer thin slices over the crust and scatter them with chopped basil
,
chives or scallions, depending on their availibility and your mood.
Grate l-l/2 cups sharp Cheddar cheese and sprinkle l cup of it on
top of the tomatoes. Then over this drizzle l/3 cup mayonnaise that
has been thinned with 2 tbsps. lemon juice, and top everything with
the rest of the grated Cheddar.
Roll out the remaining dough, fit it over the filling and pinch the
edges of the dough together to seal them. Cut several steam vents in
the top crust and bake the pie at 400 for about 25 mins.
The secret of this pie is to reheat it before serving, which among
other things ensured that the cheese is soft and gooey. You can
bake it early in the morning, then reheat it in the evening in a
350 oven until it is hot.
Gourmet Aug. l992