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Amish Tomato Pie
Amish Tomato Pie
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Prep Time:
60 minutes
Cook Time:
75 minutes
Total Time:
210 minutes
Indulgent Amish tomato pie with juicy tomatoes, creamy Fontina and Cheddar filling, mayo, and crispy bacon.
Ingredients:
  • 1 (9 inch) pie crust pastry
  • 2 pounds heirloom tomatoes
  • 1 pound Roma tomatoes
  • 1 cup diced raw bacon
  • 0.5 cup sliced leek
  • 2 cups grated white Cheddar cheese
  • 0.5 cup grated Fontina cheese
  • 0.5 cup mayonnaise
  • 0.5 cup fresh basil, torn into small pieces
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • salt and ground black pepper to taste
Instructions:
  • Put a baking sheet on the bottom rack of the oven and heat it to 425°F (220°C).
  • Gently mold pastry into a 9-inch deep-dish pie plate. Layer with aluminum foil and fill with pie weights or dried beans.
  • Slice heirloom and Roma tomatoes into 1/2-inch-thick rounds, remove the seeds, and discard. Pat dry six heirloom slices on a paper towel-lined plate for decorating the pie. Place the rest of the slices on a wire rack for further use.
  • Put the pie crust on the baking sheet in the preheated oven, then place the wire rack with tomatoes on a higher rack. Lower the oven temperature to 400 degrees F (200 degrees C) and bake until the bottom of the pie crust is no longer translucent and the edges are lightly colored, for 12 to 15 minutes.
  • After roasting the tomatoes in the oven, take out the pie crust and gently remove the foil and weights. Shield the edges with foil to avoid over-browning. Prick the base of the crust with a fork to prevent it from puffing. Place the pie crust back on the baking sheet and bake until the bottom turns a light golden brown, approximately 8 minutes more. Take it out of the oven and allow it to cool.
  • Bake the tomatoes for an additional 15 to 20 minutes until wilted, totaling 40 minutes. Allow them to cool for about 15 minutes while keeping the oven on.
  • Once the tomatoes are cooling, crisp up the bacon in a large skillet over medium-high heat, turning occasionally until some of the fat has rendered, approximately 5 minutes. Add leek and continue cooking until the bacon is crisp and the leek is soft and brown, around 5 minutes. Transfer the mixture to a paper towel-lined plate and allow it to cool, approximately 5 minutes.
  • In a bowl, mix together Cheddar cheese, Fontina cheese, mayonnaise, fresh basil, egg, Dijon mustard, salt, and pepper. Add the bacon and leek mixture, then combine thoroughly.
  • Layer 1/3 of the cheese mixture over the pie crust. Arrange half of the roasted tomatoes on top, alternating between heirlooms and Romas. Repeat the layers. Spread the rest of the cheese mixture on top, then gently press the reserved fresh heirloom slices in a decorative pattern. Cover the edges with foil, leaving the tomatoes uncovered.
  • Bake for 40 minutes until the top is golden brown and bubbly. Allow to cool entirely for at least 1 hour before serving.

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