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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.
Just double the recipe and use a regular pie plate, if you want a big pie to share. Hope you will love this as much as I do. All you need to make this scrumptious summer treat is pictured below.
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.
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. Definitely not for dieters or those who are paranoid about animal fats, but for those of us whose mother's thought bacon grease was part of the food pyramid, I say, meh, go for it.
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.