Tomato Cheddar Dill Pie

 Happy Fall! Have you been blessed with an end-of-summer harvest of green and red tomatoes from your garden that you would like to cook deliciously?  With just a bit of preparation, you can make this savory Tomato Cheddar Dill Pie.

Our son has a "green thumb" and grew an abundance of heirloom-style tomatoes in his garden this summer. His family has been enjoying them in soups, sandwiches, sauces, and salads, but when he gifted me with the basketful above I decided to turn them into one of my favorite recipes: Tomato Cheddar Dill Pie!  

Although I used this assortment of colorful tomatoes, the original recipe can be made with a combination of green and red tomatoes. 

You can use your favorite pie crust or buy a pre-made pie crust, but this one is a perfect one for this pie, and easy to make:

PIE CRUST:

1¾ cups all-purpose flour
¼ cup plus 1 teaspoon plain yellow cornmeal, divided
1½ teaspoons kosher salt
½ cup cold unsalted butter, cubed
1 large egg, beaten
¼ cup whole buttermilk

In the work bowl of a food processor, place flour, ¼ cup cornmeal, and salt. Add cold butter, and pulse until the mixture is crumbly. With the processor running, add egg and buttermilk in a slow, steady stream just until the dough comes together. Turn out dough onto a lightly floured surface, and shape it into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.

Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to a pie pan or cast iron skillet. First, sprinkle the one tablespoon of reserved cornmeal over the bottom of the pan

Press the dough into the bottom and up the sides of the pan. Fold edges under, and crimp as desired.

I had lots of fresh dill growing in my garden so I used fresh dill in this recipe, but you can also use dried dill.  I also buy cheddar cheese by the block and self-grate it but you can buy pre-grated cheese to make it simpler.

Tomato Cheddar Dill  Pie

INGREDIENTS:

CRUST: prepare your favorite pie crust or see the recipe above. 

FILLING:

2½ pounds red tomatoes
1 pound green tomatoes (I used a variety of homegrown heirloom tomatoes this time)
2½ teaspoons kosher salt, divided
1 cup mayonnaise
2 tablespoons plus 2 teaspoons chopped fresh dill, divided
1 tablespoon grated onion
½ teaspoon ground black pepper
1¼ cups shredded sharp white Cheddar cheese
¼ cup shredded sharp yellow Cheddar cheese

Instructions

Line 2 baking sheets with paper towels. Cut an ¼ -inch slice from the top of each tomato. Using a small spoon, scoop out tomato seeds. Cut tomatoes into ¼-inch-thick slices. Arrange tomato slices in a single layer on prepared pans. Sprinkle both sides with 2 teaspoons salt. Let stand for 1 hour. Pat dry with paper towels. This removes excess water from the tomatoes so your pie will not be soggy.

In a small bowl, stir together mayonnaise, 2 tablespoons dill, onion, pepper, and remaining ½ teaspoon salt. In another small bowl, combine cheeses.

Preheat your oven to 375° F

Arrange green tomato slices, overlapping slightly, in the bottom of the prepared crust. Spread with 1⁄3 cup mayonnaise mixture, and sprinkle with ⅓ cup cheese. 

Repeat with half of red tomato slices, 1⁄3 cup mayonnaise mixture,1/2 cup cheese, and remaining tomato slices.

Bake for 25 minutes. 

Spread the top of the pie with the remaining 1⁄3 cup mayonnaise mixture, and sprinkle with the remaining ⅓ cup cheese.

 Bake until golden brown, about 20 minutes more, covering crust with foil to prevent excess browning, if necessary. 

Let cool on a wire rack for 45 minutes. 

Sprinkle with the remaining 2 teaspoons dill.

Serve warm

My pie fresh out of the oven

 

A delicious slice of Tomato Cheddar Dill Pie!

We enjoyed slices of this pie as a lunch entree and as a side for dinner along with a piece of meat or fish.  I hope you will also enjoy it!

I captured this stunning photograph during a recent drive with my husband and daughter that I shared on my personal Facebook page. However, I wanted to share it here as well. As we were driving westward, we witnessed the sun slowly setting beyond the Rocky Mountains in the distance. A large cloud bank loomed above the mountains, and suddenly the sun shone through, illuminating the clouds with a breathtaking golden hue. It was an absolutely beautiful moment worth sharing! 

I hope all our days will be full of golden color as fall advances.

 I wish you a wonderful season ahead!

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