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Amish Savory Tomato Pie

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PREP TIME
60 min
COOKING TIME
75 min
TOTAL TIME
210 min
SERVINGS
8 servings
Dinner Amish
Amish Savory Tomato Pie
Ingredients
  • 1 (9 inch) pie crust pastry
  • 2 pounds heirloom tomatoes
  • 1 pound Roma tomatoes
  • 1 cup diced raw bacon
  • 1/2 cup sliced leek
  • 2 cups grated white Cheddar cheese
  • 1/2 cup grated Fontina cheese
  • 1/2 cup mayonnaise
  • 1/2 cup fresh basil, torn into small pieces
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • salt and ground black pepper to taste
Instructions
1
Place a baking sheet on the lowest oven rack and set the temperature to 425 degrees F (220 degrees C).
2
Press pastry into a deep-dish pie plate and cover it with two layers of aluminum foil, then add pie weights or dried beans to prevent the crust from rising.
3
Slice heirloom and Roma tomatoes into 1/2-inch-thick rounds, removing the seeds with your fingers. Transfer six heirloom slices to a paper towel-lined plate and cover them with more paper towels, setting aside for decoration. Arrange the remaining heirloom slices and all Roma slices on a wire rack in an orderly fashion.
4
Place the pie crust on the preheated baking sheet and bake until the bottom of the pie crust has lost its raw, translucent appearance and the edges have started to color, taking about 12 to 15 minutes.
5
Meanwhile, continue baking the tomatoes in the oven until they have wilted, adding an additional 15 to 20 minutes to the total cooking time of 40 minutes.
6
Remove the pie crust from the oven and carefully lift out the foil and weights, covering the edges with foil to prevent burning. Poke the bottom of the crust several times with a fork to prevent it from puffing up, then return the pie crust to the baking sheet and bake until light golden brown on the bottom, taking about 8 more minutes.
7
Remove the pie crust from the oven and let it cool for a short while, keeping the oven door slightly ajar.
8
While the tomatoes are cooling, cook bacon in a large skillet over medium-high heat, stirring occasionally until some of the fat has rendered and the bacon is crispy. Add leek to the skillet and cook until the bacon is crisp and the leek is soft and brown, taking about 5 minutes. Transfer the mixture to a paper towel-lined plate and let it cool for a few minutes.
9
Combine Cheddar, Fontina, mayonnaise, basil, egg, Dijon, salt, and pepper in a bowl to create the cheese mixture. Add the bacon-leek mixture to the bowl and mix until well combined.
10
Spread 1/3 of the cheese mixture into the pie crust, then arrange 1/2 of the roasted tomatoes over top in an alternating pattern. Repeat the layers once more, spreading the remaining cheese mixture over the top and gently pressing in reserved fresh heirloom slices to create a decorative pattern. Cover the edges with foil, leaving the tomatoes uncovered.
11
Bake until browned and bubbly on top, taking about 40 minutes. Let the pie cool completely before serving, allowing it to sit for about an hour.