James Beard's tomato pie from My Kitchen Year: 136 Recipes That Saved My Life (page 283) by Ruth Reichl

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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

  • rhb on November 12, 2022

    This did not work for us. The biscuit dough was soggy and I agree that there was too much mayo. I used less mayo than called for and it was still too much. Flavors were decent. I wish that I would have baked the crust for a while before adding the tomatoes and topping. I won't try again, though. Just wasn't great.

  • breakthroughc on November 02, 2022

    Oh my gosh, this is good. It is like a warm gooey tomato, mayo and cheese sandwich. I made with the last of my garden tomatoes and they were all small. I had to mound my tomatoes to get them all in. I was worried the pie would bubble over so I had it sitting on a foiled line cookie sheet and it didn’t bubble over. I was surprised the mayo cheese topping stayed put, but it did. I will this pie every year with garden tomatoes.

  • Rutabaga on August 13, 2018

    This is a lovely tomato pie, and the biscuit crust works so well. I would change a couple things next time I make it. First, I didn't have room to include a full two pounds of tomatoes, but still added all the mayonnaise/cheese mixture. This threw the tomato to topping ratio off, which I should have expected. Next time, I'll lessen the amount of topping. Also, I think I would prefer a one-to-one mayonnaise to cheese ration in the topping for a little more cheese and a little less mayonnaise. But all in all, this is delicious!

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