Prep Time: 20 minutes Cook Time: 30 minutes.
Pie Crust: 1½ cup all purpose flour 1 cup butter flavored
crisco ½ cup ice cold water
method: Put flour in a bowl and using a pastry cutter or a table
knife cut crisco into the flour until crisco pieces are about
peanut size or smaller. add ice water but not ice and mix by
hand just enough until all ingredients meld together. make sure
not to over mix and mixture still looks dry and crumbly. Form
dough into a ball then flatten, wrap and refrigerate for 30
minutes. Roll out dough between 2 pieces of saran wrap, this
alleviates the need for extra flour. place in an 9" pie pan and
cut off excess dough. Using a fork dock the dough by repeatedly
pricking with fork until there are several wholes all over the
crust. bake in a 350° for 30 minutes.
Pie Filling:
3-4 ea. tomato's (medium sized & peeled tomato's) 1 bunch
scallions (fine chopped) 1 cup mayonnaise 1 cup cheddar
(shredded) 1 cup swiss cheese (shredded) to taste salt and
pepper 1 dash Worcestershire sauce
method: Place a 2 qt. sauce pan 2/3 full with water and put on
high heat and bring to a boil. While water is coming to a boil
remove tomato core (top of tomato) and cut a small x in the
bottom of the tomato. have a bowl of ice water ready in which
all the tomato's would fit and one at a time place tomato's in
water for 30 to 60 seconds or just until skin starts to separate
from tomato, remove tomato from water and submerge in ice water.
Repeat process until all tomato's have been blanched. Allow
tomato's to sit in ice water until they are thoroughly chilled.
Remove peel and dry tomato's off with a paper towel, slice each
tomato into four thick slices.
Layer tomato's in precooked pie shell at 2 layers thick filling
in any spaces with pieces of broken tomato's. lightly season
with salt and pepper then top with scallions. in a bowl mix
cheeses, mayonnaise and Worcestershire sauce an spread evenly
over top of the pie, place in a preheated 350° oven for 30
minutes. Let stand for 10 minutes then cut and enjoy, bon
appetit.
Find more recipes on
http://www.cigar-review.com
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for
http://www.cigar-review.com
