Tomato Pie

The husband and I worked together to make another one of our favorites – tomato pie.  I’ve made it several times before (and blogged about it here), but this was easily my favorite.  The difference?  Asparagus.  It adds a nice crunch that was previously missing.

Good Old Tomato Pie

  • single pie crust (see below)
  • 5 large tomatoes, cubed
  • 1/2 cup cubed ham
  • 1/2 green pepper, diced
  • 3/4 cup asparagus, cut into 1″ pieces
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 T brown sugar
  • 1/2 cup flour
  • Salt
  • Pepper
  • Thyme
  • Oregano
  • Hot sauce
  • Worchestershire sauce
  • 2 cups shredded mozzarella cheese
  • 3/4 cup mayonnaise

Spread pie crust in bottom of a deep dish pie pan.  Mix vegetables, spices, and sauces.  Add flour to thicken.  Pour into pie crust.  Mix cheese and mayo; spread evenly over top of vegetable mixture.  Bake in preheated oven at 375 for 45 minutes.

Earthquake Pie Crust

adapted from

  • 2 cups all purpose flour
  • 3/4 cups shortening
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/3-1/2 cup ice water

Add all ingredients into small bowl with lid.  Shake for about two minutes.  Add water if dough hasn’t yet come together, and shake again.  Gather into a ball.  Roll into a circle; move to pie pan.


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