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Tomato Pie #2, (w/fresh tomatoes)

Source of Recipe

from Tony, geocities com


Recipe Link: www.geocities.com/webcipes2/pie/e69.html

Tomato Pie #2, (w/fresh tomatoes)

1 cup flour
1/2 tsp salt
2 T butter or margarine, softened
1/3 cup milk
1 T vinegar

Filling
1 Tbsp butter
1/2 cup chopped onion
3 1/2 cups fresh tomatoes and juice, peeled, chopped, OR 1 (28-oz) can
1 cup milk
1 T brown sugar
1 T cornstarch
1/2 tsp black pepper
1/2 tsp basil
1/2 tsp salt
Sift flour and salt together, then use fingers to lightly work softened butter substitute into it. Mix milk and vinegar then pour into flour and stir until well blended. It will be a damp dough. Turn out onto a well-floured board and roll out to about the size and shape of a large cast-iron skillet. Cut it into strips about 1-inch wide. Melt the tablespoon of butter in a skillet, add onions, and cook until softened. Drain juice from the tomatoes into a large bowl and add milk. Whisk sugar, cornstarch, and spices into the tomato juice and milk, making sure all is well blended. Pour into the skillet and turn heat up to medium. Add the tomatoes, cut into bite-sized pieces, and bring to a boil, stirring constantly. Let mixture boil for 1 minute, stirring all the while, then remove from heat Lay strips of dough over the top of the tomato mixture, overlapping if necessary to get them all in. (The tomato mixture is supposed to bubble up through the strips of dough to flavor them.) Put the skillet in a 375 degree oven and bake for 25 minutes until dough is nicely browned. Serves 4 to 6 as a side dish
If you don't have a big skillet that can go from the burner to the oven, you can heat the tomato mixture first in a heavy saucepan, then pour it into a wide, shallow 2 1/2-quart casserole for baking. But the deep pink of the tomato filling and the browned crust looks especially nice in cast iron.