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BLT – Bacon & Tomato Pie served w/ a lettuce salad

August, 2013 update -- I just made this pie for supper using Vicky's No-Roll Pie Crust (I cut out the sugar but wouldn't hurt if it was left in as tomatoes are technically a fruit and some people season them with sugar); because it's a no-roll crust, I omitted the decorative pie crust toppers. I also blanched the tomatoes and removed the skins on this season's thick-skinned tomatoes.

     The last of our garden tomatoes and fresh herbs went into this flavorful pie that contains two of the components of the traditional BLT sandwich. I served a lettuce salad on the side and Barry was impressed. He loved the combination of flavors and I love about anything encased in crisp, flaky pie crust.

Bacon & Tomato Pie   4 to 6 servings
Bacon-Tomato Pie w/ lettuce salad.
1 (9”) unbaked pie shell, homemade or purchased
About 3 medium tomatoes, cut into ¼” slices
Kosher salt & pepper to taste
8 to 10 bacon strips, cooked and crumbled  
1 cup (4 oz.) shredded Cheddar cheese
1 cup mayonnaise  
1 tablespoons chopped fresh oregano or about 1 teaspoon dried
 2 teaspoons chopped fresh basil or about ½ teaspoon dried

1. Prick the pie crust and bake at 475° for 8 to 10 minutes – it should be lightly browned. Cool.
2. Place tomatoes in the prebaked crust; add a layer of bacon and add salt and pepper to taste.

3. In a small bowl, combine the cheese, mayonnaise and herbs.

4. Spoon mayo mixture over bacon.
After spreading the mayo mixture over the top, I added tomato-shaped cut-outs made from the extra pie dough. (See photo and explanation below)
5. Bake at 350° for 30 to 40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning). 
I used a pie lift to remove the baked pie from the oven. (See additional photos of the pie lift and explanations at this bottom of this post.)
Recipe without photos . . .
Bacon & Tomato Pie   4 to 6 servings
1 (9”) unbaked pie shell, homemade or purchased
About 3 medium tomatoes, cut into ¼” slices
Kosher salt & pepper to taste
8 to 10 bacon strips, cooked and crumbled  
1 cup (4 oz.) shredded Cheddar cheese
1 cup mayonnaise  
1 tablespoons chopped fresh oregano or about 1 teaspoon dried
2 teaspoons chopped fresh basil or about ½ teaspoon dried

1. Prick the pie crust and bake at 475° for 8 to 10 minutes – it should be lightly browned. Cool.
2. Place tomatoes in the prebaked crust; add a layer of bacon and add salt and pepper to taste.
3. In a small bowl, combine the cheese, mayonnaise and herbs
4. Spoon mayo mixture over bacon.
5. Bake at 350° for 30 to 40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning). 

PIE TOPPERS from left over pie crust . . .
I re-rolled extra pie dough and used a mini tomato-shaped cookie cutter to make pie toppers.
 PIE LIFT
We actually saw one of these pie lifts at the Shaker Village of Pleasant Hill in Harrodsburg, Kentucky. Seemed like such a handy device that Barry created one for our kitchen.

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