Chery Tomato Pie With Whole Wheat Pie Crust

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:

1. Combine flour, salt and chilled butter cut into cubes, and continue to mix until you will see the butter all crumbled in the flour.
2. Add the egg yolk and 2 tablespoons of the ice water
3. Keep mixing, and add more ice water if needed. Start mixing by hand until the dough is sticky but rollable.
4. Butter or spray the pie pan
5. Roll out the pie dough.
6. (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.
7. Cut off any excess dough.
8. Prick the bottom of the pie with a fork to prevent the dough from rising.
9. 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

1. Whisk 3 – 4 eggs (I added the egg whites from the pie dough too)
2. Add 2 tablespoons of parmesan cheese
3. Add 2 tablespoons of fat free sour cream
4. Mix everything together with a spoon, and add it to the half-baked pie dough.
5. Chop 3 green onions and cut cherry tomatoes in half, and spread them around the pie form.
6. Sprinkle your favorite shredded cheese on top (I used Mozzarella)
7. 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?