servings: 2 pies
It’s that time of year again! Tomato time! I have more tomatoes than I know what to do with. As soon as I put a dent in them, there are plenty more ripening away in the garden just waiting until the day they are lucky enough to be brought into the AC and relax.
A nice window seat is where they like to hang out and wait. Wait to succumb their destiny. A great place to meet new tomatoes. New arrivals and house guests coming from gardens near and far, of all shapes, sizes and colors.
Today, my Romas threw up the white flag and surrendered themselves to pie. So I guess you could say they ate humble pie….or would it be tomato pie….oh, whatever.
The following recipe is why my house smells so wondrous. Pies for everybody!
What you’ll need:
– 2 deep dish, frozen pie crusts (pre-bake for 10 minutes on 350 degrees)
– 6-8 tomatoes, sliced (sprinkle with salt and lay on a paper towel for about 10 minutes; this brings out the moisture)
– 1 shallot, minced and sautéed
– 10 fresh basil leaves, chopped
– 1, 8oz block of cream cheese, softened to room temperature
– 3/4 cup mayo
– 1 cup of shredded cheddar cheese
– one whole sleeve of Ritz crackers, crushed
– olive oil to moisten the Ritz cracker crumbs
Pre-heat oven to 350 degrees. Dock your crusts by poking a few holes in it with a fork. This will prevent the empty pie crust from bubbling up in the middle. Bake for 10 minutes and set aside.
Saute your minced shallots, in a skillet, with a little olive oil and set aside to cool. I added a tad bit of garlic powder and red wine vinegar while sauteing.
Next, slice the tomatoes, sprinkle with salt and lay in single layer on a few paper towels. You don’t want a soggy pie!
Using an electric mixer, whip the cream cheese and mayo together until it’s nice and smooth. Fold in the shredded cheddar cheese. Set aside.
Place one whole sleeve of Ritz crackers into a gallon sized Ziploc bad. And go to town on em!
Okay, you’re just about done. Time to assemble!
Layer your tomatoes evenly into the pre-baked pie shells. Season with a little salt and pepper. Over the tomatoes, sprinkle in the sautéed shallots and chopped basil leaves.
Now top with the cream cheese/mayo mixture, spreading it evenly. And finally, top off the two pies with your Ritz cracker crumbs.
Bake in a 350 degree oven for 30 minutes or until the pies are a golden brown.
Your new favorite! I guarantee it! Eat it by itself or with a side of more Tomato Pie!