Amish Tomato Pie

This Amish Tomato Pie is a fresh take on a classic recipe, blending the sweetness of juicy tomatoes with the richness of creamy cheese and the flakiness of a homemade crust. Perfect for a summer dinner party or a family gathering, this savory pie is sure to become a new favorite.

Ready Time

1 hrs 30 mins

Yields

6 servings

Ingredients

For the Crust:
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice-cold water
For the Filling:
3 large tomatoes, sliced
2 cups grated cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1/2 cup heavy cream
2 large eggs
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Salt to taste

Instructions

Preheat your oven to 375°F (190°C).

Start by making the crust: in a large bowl, whisk together the flour and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer it to a 9-inch pie dish and trim the edges to fit.

Refrigerate for 10 minutes.

In a separate bowl, whisk together the heavy cream, eggs, dried basil, salt, and black pepper.

Arrange the sliced tomatoes in the chilled pie crust, leaving a 1-inch border around the edges.

Sprinkle the grated cheddar and Parmesan cheese over the tomatoes, followed by the chopped parsley.

Pour the cream mixture over the filling, making sure everything is well coated.

Roll out the remaining dough on a lightly floured surface to a thickness of about 1/8 inch.

Use a pastry cutter or a knife to cut it into strips for a lattice-top crust.

Place the strips on top of the filling, weaving them into a lattice pattern.

Trim the edges of the strips and press the edges of the lattice to seal.

Brush the lattice top with a little bit of water and sprinkle with some salt.

Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is set.

Let it cool for at least 30 minutes before serving.

Notes

Make sure to keep the butter cold, as this will help the crust come together nicely. Don’t overwork the dough when you’re rolling it out, as this can make it tough.

Use a light touch when you’re weaving the lattice strips together, so you don’t press too hard and cause the dough to tear.

If you want a golden glaze on your pie, brush it with a little bit of heavy cream or egg wash before baking. Let the pie cool completely before serving, as it will set the filling and make it easier to slice.

You can also use other herbs like thyme or oregano in place of basil if you prefer.

To make ahead, assemble the pie up to a day in advance, but don’t bake until you’re ready to serve.