I know…I know…many of you are still mourning over the tomato blight which struck your gardens as well as many professional growers in our area. But take heart…there are still great tomatoes out there just waiting to give up their juicy wonderfulness for you.
Here is another variation of our often requested Tomato Pie recipe (see it here). This recipe is the famous Chaiwalla Tea House (Salisbury, CT) recipe. I think it’s fun to experiment and see which recipes you like best and to try some variations.
If you enjoy making your own crust, by all means, use the recipe below! If you’re short on time, you can always use refrigerated pre-made crusts (like Pillsbury) from the store. Please let us know how you liked it this recipe, what variations you tried, and if you have any tips or hints on making tomato pies (or saving the tomatoes in your garden).
We love getting your feedback and it’s worth taking the time to write to us. If you send us a great seasonal recipe (and we use it on our website), we’ll give you a $25.00 Hammertown Gift Card. Here’s a tip….we’re especially partial to family recipes…those that have been handed down and are “tried and true!”
Crust
2 c flour- 1/2 c butter (1 stick)
- 4 t baking powder
- 3/4 c milk (adjust for biscuit-dough consistency)
Mix in food processor or by hand. Divide in half, for bottom and top crusts.
Filling
- 2 pounds fresh tomatoes, peeled and sliced (or two 28 oz cans plum tomatoes)
- Chopped basil, chives, or scallions
- 1 1/2 c sharp cheddar
- 1/3 c mayonnaise
- 2 T lemon juice
Directions:
Roll bottom crust on floured surface and line 9″ pie plate.
Fill crust with thinly sliced tomatoes. Sprinkle with chopped herbs. Cover with 1 cup grated cheddar. Mix mayonnaise with lemon juice and drizzle over cheese. Cover with remaining 1/2 c cheddar.
Roll out remaining crust. Cover pie and pinch the edges to seal. Cut steam vents.
Bake at 400 deg. for about 25 minutes. If not serving directly from the oven, re-heat before serving to melt the cheese.
I am over the moon. My mother used to live in Sharon, CT. We often went to Chaiwalla for the tomato pie. It was our favorite and every time we had it, we simply couldn’t believe how good it was. A couple times we even called in advance to make sure it was available! Of course you couldn’t go wrong at Chaiwalla. But there was something about that pie.
My mother passed away in 2006, and I live in Finland now. A few days ago it was -21 degrees Celsius and I was struck by an urge for some serious comfort food. It was then the memory of the pie popped into my mind! It brought tears to my eyes. So, imagine how elated I am to have found the recipe. (I assumed it would be a fiercely guarded secret!) Of course I will have to settle for hard, pale tomatoes we get here in winter that are shipped in from Spain. And the mayonnaise here is frightful. But I am going to make the pie anyway and I am going to raise a fork to my mother, Chaiwalla and Connecticut when I do!
Thanks so very much for posting the recipe. All the best to you!
Penny