Blue ribbon tomato pie from The Picnic: Recipes and Inspiration from Basket to Blanket (page 108) by Marnie Hanel and Andrea Slonecker and Jen Stevenson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Old Bay [deviled eggs]; Candy-striped beet, fennel, and apple coleslaw; Farmers' market macaroni salad; Smoky tea-brined fried chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on August 02, 2024

    Still dealing with the produce harvested from the garden after being away for 10 days. I used the recipe from sunset magazine: "https://www.sunset.com/food-wine/blue-ribbon-tomato-pie-from-the-picnic" which seems to be different because it does not called for apple cider vinegar and egg yolks. Anyway, the pie was delicious and there was just a little bit of puddling on the first slice after letting it sat for 45min after baking and i even cut down on the amount of cheese used: I grated a 6 oz block of sharp cheddar instead of using the two and a half cup called for. I also used roasted red pepper instead of the pimento.

  • Rinshin on August 05, 2021

    Excellent taste and very simple to make with a packaged pie sheet. Recipe calls for salted tomato slices placed on double layer of paper towel for at least an hour to remove extra juice from puddling . I did that, but since our garden tomatoes are very juicy, it did puddle a little bit (paper blotting fixed that). Slices held shape. Next time, using a stainless wire rack to remove more juice since double paper towels were soaked. I used pickled piquillo peppers instead of pimento and added 1 tsp of Dijon mustard to the mixture. Also used some Asiago cheese along with Cheddar and Parmesan. The overall taste has some similarity to bar pizza flavor profile ie cheesy. Photo added.

  • Rutabaga on June 26, 2016

    My husband loved this pie, this despite the fact that my tomatoes were quite juicy, so the pie didn't set well. But it was very tasty, and the crust was tender with a slight tang from the buttermilk, a good foil for the rich pimento cheese. I cooked mine for only half and hour, but might try 40 minutes next time to further brown the cheese topping. Update: I made this again with firmer tomatoes, and baked it for 40 minutes. This was just about perfect, and the pie slices held their shape pretty well.

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