This is a very juicy pie. It's tomatoes after all, so be prepared for drippage! If you don't care for tomato skins like me, they pull right off with your fork.
Prep Time: Approx. 30 minutes
Cook Time: 30 minutes
Total Time: Approx. 1 hour
Yield: 1 or 2 servings
Source: Kevin Lee Jacobs' blog and recipe inspired me to try this as a serving for one.
Ingredients:
Steps:
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I got hungry just reading this recipe. It has go to be so good. I too will take the skins off the tomatoes.
Thanks so much!
Thank you , Likekinds, I should have included that some crumbled bacon on the tomatoes makes it even better. And if you can stand even more yumminess, grease the pan with bacon grease.
As a child, I ate biscuits made with hog lard, three times a day. I often wondered how my forefathers could have eaten a diet so rich in animal fat and yet live so long. I think the fat being counterbalanced with lots and lots of roughage, greens, cabbage, etc. was what saved them.
You're probably right. Balance is the key. And I wouldn't think of making a pie crust with anything other than lard.
I haven't made this, yet. Tell us about the bottom crust. Does it get done enough, as in flaky, without any pre baking?
In the original recipe, it called for the biscuits in the pop-open cans. I didn't think they got crispy enough, so I switched to crescent rolls. I think you could try pre baking, but you'll have to watch that the exposed edges don't burn.
You certainly present this recipe so well, my mouth is watering. This is now on my shopping list. I can't wait to make it and of course "EAT IT." Thanks for a great recipe!
Love tomato pie. I put the tomatoes in a deep bowl and pour hot water over them. By the time everything else is ready I pour out the hot water and put cold water on them.
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