Even after sharing tomatoes with our neighbors, we still had an abundance of cherry tomatoes, so tonight I decided to make a cherry tomato pie. I used a whole wheat pie crust recipe from the April issue of Parents magazine, and it worked great.
Whole Wheat Pie Crust
- 1/2 cup of whole-wheat flour
- 1/2 cup of flour
- 1/4 tsp. salt
- 1/2 unsalted butter (Chilled)
- 2 egg yolk
- 1/4 cup of ice water
Whole-Wheat Pie Crust Directions:
- Combine flour, salt and chilled butter cut into cubes, and continue to mix until you will see the butter all crumbled in the flour.
- Add the egg yolk and 2 tablespoons of the ice water
- Keep mixing, and add more ice water if needed. Start mixing by hand until the dough is sticky but rollable.
- Butter or spray the pie pan
- Roll out the pie dough.
- (I usually roll out pie dough on a plastic place mat, then I simply place the pie form on upside down and turn everything around. This makes it much easier to get the fragile pie dough into the pie form in one piece.
- Cut off any excess dough.
- Prick the bottom of the pie with a fork to prevent the dough from rising.
- Bake in preheated oven at 350 degrees F for about 10 minutes. (While you make the pie filling)
Tomato Pie Filling
- A handful of cherry tomatoes cut in halves or sliced regular tomatoes.
- 2 tablespoons of chopped green onion or chives
- 3 – 4 Eggs (Save a tiny bit of egg mixture to glaze the pie dough.
- 2 tablespoons of Parmesan cheese
- 2 tablespoons of low fat or fat free sour cream
- 2 tablespoons of your favorite shredded cheese for topping
Cherry Tomato Pie Filling
- Whisk 3 – 4 eggs (I added the egg whites from the pie dough too)
- Add 2 tablespoons of parmesan cheese
- Add 2 tablespoons of fat free sour cream
- Mix everything together with a spoon, and add it to the half-baked pie dough.
- Chop 3 green onions and cut cherry tomatoes in half, and spread them around the pie form.
- Sprinkle your favorite shredded cheese on top (I used Mozzarella)
- Cook for about 15 – 20 minutes in a pre-heated oven at 350 degrees F.
This is probably one of the best vegetable pies that I have had in a long time, and even without any added salt to the pie filling, it was perfectly salted. The whole wheat pie crust will probably be my preferred pie-crust from now, because it gives the pie a little extra crunch. This is definitely a tomato pie that I will be making again, and it is a great way to use up some of the tomatoes from the garden once we hit the harvest peak. This was a very frugal recipe with ingredients I already had on hand, all of which had been bought on sale, at ALDI or were homegrown.. Have you ever had a tomato pie?