*  Exported from  MasterCook  *
 
                              Fresh Tomato Pie
 
 Recipe By     : Akron Beacon Journal  September 2, 1998
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          all-purpose flour
    2      teaspoons     black peppercorns -- crushed fine
                         Kosher salt
    1      tablespoon    baking powder
    1      stick         chilled butter -- cut into cubes
      2/3  cup           whole milk
    2 1/2  pounds        medium-sized ripe slicing tomatoes -- peeled and
 sliced
    1                    fresh basil
    4      ounces        grated medium-sharp or sharp Cheddar -- (2 cups)
      2/3  cup           
      1/2                lemon
    2      tablespoons   heavy cream -- up to 3
 
 Sift or mix together the flour, pepper, 1 teaspoon salt and the baking
 powder.  Either by hand using a pastry blender or in a food processor,
 quickly work the butter into the flour mixture so that it has the
 consistency of coarse-grain sand.  If using a food processor, add the milk,
 pulse quickly 2 to 3 times — until the dough just barely comes together,
 and then turn it out onto a floured surface.  If working by hand, make a
 small well in the center of the flour, pour the milk in, and then mix
 quickly with a fork until the dough comes together but is still soft and
 sticky.  Turn onto a floured surface.
 
 Knead the dough for about 30 seconds and then let it rest for 10 minutes.
 Cut the dough in half, roll out half to fit a 10-inch pie pan, and line the
 pan with it.
 
 Cover the surface of the pie with a layer of tomatoes, sprinkle with a
 little salt, and add a sparse layer of basil leaves; repeat for a second,
 third and fourth layer.  Top with the grated cheese.  Thin the mayonnaise
 with the juice of half a lemon and spread it over the surface.  Quickly
 roll out the reserved dough, fit it over the pie, and seal the edges by
 pinching them together.  Cut several slits in the dough to allow steam
 escape and brush the surface with the heavy cream.  Bake in a 350-degree
 oven until the pie is hot all the way through and the crust is golden,
 about 25 to 30 minutes.
 
 Let rest for 15 minutes before serving.  Cut it in wedges and garnish each
 slice with a sprig of basil.  
 
 — From The Good Cook’s Book of Tomatoes by Michele Anna Jordan
 
 Converted by MC_Buster.
 
 
 
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