Recipe: Two Tomato Pie Recipes for Angie. Tomato-Cheese Pie, Green Tomato Pie

Tomato-Cheese Pie
Contributor: T/L Foods of the World - The Cooking of Provincial France
Yield: 1 Serving

1 (9 inch) pie shell
1 lb Gruyere cheese; thinly sliced
3 large tomatoes; sliced 1/2" thick
salt
fresh ground black pepper
1 tsp dried basil OR 1 T. fresh basil
2 tb Parmesan cheese; grated
2 tb butter; melted

Sprinkle the tomato slices with salt and allow to drain for about 1/2 hour. Preheat oven to 375 F. Arrange the cheese slices on the bottom of the pastry shell - slightly overlapping, and place the drained tomato slices side by side on top. Sprinkle with a few grindings of pepper and the basil and Parmesan cheese. Dribble the melted butter over the tomatoes. Bake in upper third of oven for 25 minutes, or until the cheese is melted and the top of the pie is golden brown. Serve hot or warm. NOTE: An 8-inch square baking dish may be used.

Green Tomato Pie
From: "Sharon L. Nardo"
Posted to EAT-L Digest, 18 Sep 96
Yield: 8 Servings

1 pie shell; 9 inch with lattice
1 crust, unbaked
6 med green tomatoes
3/4 c golden raisins
11/2 tsp lemon zest; grated
2 tb lemon juice
1 tb cider Viniegra
1 1/2 c sugar
3 tb cornstarch
1/4 tsp salt; scant
1/4 tsp cinnamon
1/4 tsp ginger
2 tb butter
1 tb confectioners' sugar; optional

Line the 9-inch pie plate with pastry and chill. Preheat the oven to 425 F degrees. Wash the tomatoes and cut them into 1/8-inch thick slices, and cut the slices into half-moons; discard the stem ends. Put the tomato slices in a large mixing bowl and add the raisins, lemon zest and juice, and vinegar. Stir and set aside. Combine the sugar, cornstarch, salt and spices in a small bowl. Sprinkle 2 tablespoons of this mixture over the chilled pie crust, and toss the rest with the sliced tomatoes. Turn the tomato mixture into the pie crust and dot with butter. It will be runny. Cut the remaining pastry into 1/2-inch strips to make a criss-cross design over the filling: Place 5 strips evenly over the pie filling; and place 5 more strips over them on the diagonal. Flute the edge of the pastry. Place the pie on a pizza pan to catch the drips. Bake the pie for 15 minutes. Reduce the heat to 325 degrees and bake for another 50 minutes, or until the filling is bubbling and the crust is golden brown. Let the pie cool completely before cutting; the hot filling is very liquid at this point. If desired, dust the top of the pie with confectioners' sugar immediately before serving.