Summer Tomato Pie

Name: Summer Tomato Pie
Yield: Serves 8
Ingredients: 2 (9-inch), pie dough rounds (see note); 2 pounds, ripe beefsteak tomatoes (about 4 large), cored and cut into 1/4-inch slices; 1/2 teaspoon, salt; 1/4 cup, mayonnaise; 4 teaspoons, cornstarch; 1 1/2 cups, grated sharp cheddar cheese; 4 , scallions, sliced thin

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Appears in Cook's Country August/September 2009

Main Courses

Vegetables

Savory Pies & Tarts

SERVES8

TIME1¾ hours, plus 30 minutes draining and chilling and 3 hours cooling

WHY THIS RECIPE WORKS

Our first few tests of Summer Tomato Pie made it clear that while juiciness is the strength of a good tomato, it’s the enemy of tomato pie. The wet tomatoes created a soaked, doughy bottom crust. To eliminate moisture, we salted the tomatoe...

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