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Tomatoe Pie




Source of Recipe


Posted By: JoeMezz & Don Wynes


Recipe Introduction


Western New York Tomato Pie a bit different than the ones my Utica neighbors have described. This one is cooked and served in a pie plate, with a Bisquik crust. It is delicious warm or cold, for breakfast or dinner. It should only be made on a clear summer's day, using 100% fresh ingredients. A statement of the obvious before I go on: there is no finer tomato grown on this earth than one from Niagara County. (Come to think of it, I'm married to a tomato from Niagara County;)) Get yourself a nice quart of Beefsteaks or Jet Stars from the farmer's market on Walnut St. in Lockport. Sweeter and a little more acidic than you'll find anywhere else -- it's in the soil. My Dad used to eat 'em like apples, just shaking a little salt between bites!
(Right now, on this dark January night, somewhere below the 3+ feet of snow
covering a farm in Cambria or Hartland or Wilson, lies the very spot of ground that will produce a basket of these beauties for me. Rest easy, my friend, and drink deep this winter's blanket, that you might again make the summer's crop as full and juicy as so many bright red water balloons.)



List of Ingredients




Tomato Pie
Crust:
2 Cups Bisquik baking mix
2/3 Cup Milk


Filling:
1 pound Niagara County tomatos, peeled, seeded, quartered and drained
1 tablespoon fresh basil (county of origin is completely up to you)
1 cup of Mayonnaise
1 cup chopped onions (NY State req'd, pref. Wayne county)
1 cup grated mild NY State Cheddar
Salt and pepper, to taste



Recipe



Crust: - Use a 9 inch pie plate. Blend the milk into the Bisquik to make a smooth dough. Roll it out to a size about 2 to 3 inches larger than your pie plate. Place it in the pie plate, leaving the excess hanging over the edges. Make the filling.


Filling: - Mix these ingredients, reserving 1/4 cup of cheese. Pour into the crust and fold the excess crust over the top of the filling. It won't cover the whole thing - just 1 to 2 inches around the edge. Sprinke the reserved 1/4 cup of cheese over the top and bake at 375 (F) for 45 minutes. Let cool before serving.