St. Izzy by the River: SWMBO’s Tomato Pie construction instructions

Step-by-step instructions for a wonderful summer treat.

Pie filling ingredients:

2 to 2.5 pounds very ripe tomatoes, heirloom if you can find them. Sliced ~1/4 inch thin — peeled if you are me.
1 large sweet onion, thinly sliced
3 Tbsp seasoned bread crumbs
1/4 cup Dukes
3/4 cup grated Mozzarella cheese (or one small burrata)
3/4 cup shredded sharp dry cheese (Manchego, sharp Gouda, or similar--not Parmesano or Romano) -- grate another 3 Tbsp to add later to the pie crust
2 Tbsp Italian seasoning
Kosher salt
Fresh ground pepper

Assemble pie filling ingredients and take a picture. (Crust ingredients later…)

Sliced tomatoes thinly. Mix in a bowl with 1 teaspoon of kosher salt. Spread them out to drain. This keeps your pie from being soggy.

Turn the tomatoes over every so often. You can also use paper towels to blot up excess moisture.

(If you are me or otherwise need skinless tomatoes:
Bring a stockpot of water to a boil. Dip tomatoes into it for 45-60 seconds, then plunge into ice water to cool. Quickly remove tomato skins. Let cool on cutting board, then slice as above. Slices won't be as thin, but will cook just as nicely.)

In 1 Tbsp of olive oil, caramelize your thinly sliced Vidalia onions. Sweet onions made even sweeter… Heavenly!

While the onions are cooking and the tomatoes are draining, let’s make a pie crust.

Sift (yes, I still use a sifter!) together:

1.5 cups white flour
1/2 tsp salt

Using a pastry cutter, mix in 1/2 cup Crisco in two batches.

I mix in half of the shortening (1/4 cup) until the mixture has the consistency of cornmeal…

...then add in the rest of the Crisco until it looks like large peas. Does wonders for the flakiness.

Not pictured, but important: stir in the 3 Tbsp hard grated cheese at this time.

Pie crusts need water. Use vodka (flavored is great!) for half of the 4-6 Tbsp water you’ll need to get the crust to cling together.

Always helps to have precision instruments.

iPad for recipe, of course!

Form dough into a circle, and roll out into a pastry cloth sprinkled with flour and yellow cornmeal. Dust your rolling pin cover with flour as well.

It is helpful, when making pie crusts, to think of the crust as being made of snow and your hands as being on fire. Touch the crust with your hands as little as possible.

Roll out into a circle about 3" wider than the diameter of your pie/tart pan.

Using the pin and the pastry cloth, carefully pick up the crust…

…and place it into a tart pan (or pie pan if you don’t have a tart pan. Seal any holes or tears with a roller.

Touch the crust as little as possible, so it doesn't get tough.

Prick the crust to allow for heat escape.

Line the inside with foil, and use dried beans to weigh it down during the initial cooking phase.

Pre-bake the crust at 350 degrees for 20 minutes, then remove the foil & beans and bake for another 10.

When the crust comes out, turn the oven temp up to 375.

While the crust is cooking, and the tomatoes are still draining, mix together the rest of the cheeses, the caramelized onions, the spices, the breadcrumbs, and the Dukes.

Take a swig or two from your DDP.

Spread the onion/cheese mixture over the bottom of the pre-baked crust.

Add in your tomatoes. I used kitchen shears to cut larger slices that wouldn't be seen. It makes pie-slicing easier later.

Put the prettiest slices on the top. Drizzle with about 1 Tbsp olive oil and grate some fresh pepper over the top.

Place into the 375 oven for 50 minutes. I recommend using a pastry shield, especially if you aren't using a tart pan. It will keep the top of the crust from drying out.