Southern-style tomato slab pie with a cheddar cheese crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 115) by Cathy Barrow

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Notes about this recipe

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    See recipe for variations.

  • averythingcooks on September 05, 2022

    This was a really great use for some garden tomatoes & green onions served with a green salad. To echo anya_sf, I also made a 1/2 recipe of the pastry for an open faced pie and had to add extra water to the dough...but it ulitmately did come together easily and rolled out beautifully. I added fresh basil to the tomato layer and to the top of pie as it came out of the oven. I would make this again for sure.

  • anya_sf on July 14, 2020

    I made an open-faced pie. Half the crust recipe was plenty for the full bottom crust and we liked that ratio of crust to filling. I did have to add a little extra water for the dough to come together. The pie was absolutely delicious.

  • Laurendmck on August 06, 2019

    Phenomenal! I've made tomato pies before. This hits all the right notes. The layer of mayo on the bottom is lovely as is the cheddar crust.

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