Red tomato cheddar pie from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 106) by Heather L. Earnhardt

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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

  • Eat Your Books

    Can substitute water for vodka.

  • Rutabaga on September 11, 2019

    This is great tomato pie, although, as seems to always be the case for me, the filling doesn't hold its shape unless you serve it cold, despite the cornstarch. I like eating it warm, so am resigned to cheese oozing out as soon as I cut into it, even after 20 minutes of resting following baking. More importantly, the liquored pie pastry recipe featured in the book yields an amazingly flaky crust.

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