During my last year of high school I was an exchange student to New Zealand. One of my friends there was from Sweden. One night she invited me for dinner, and she had made a recipe from Sweden - tomato pie. I was in heaven. My grandma taught me to love tomatoes and I frequently eat them as she does - only with salt. So when I had this tomato pie, I fell in love. I am sure I asked her for the recipe, but I never made it and have since lost the recipe. When I visited her in Sweden some years later, she made it for me again....and again I was in love. So when I saw this recipe from America's Test Kitchen, I knew it was time that I tried to make it. I still long for the recipe my friend gave me all those years ago, but this one was a very good replica even if it didn't have the wonderful memories attached to that Swedish tomato pie.
Summer Tomato Pie
Double crust pie dough (see below)
2 pounds tomatoes (I used roma), thinly sliced
1/2 teaspoon salt
3 tablespoons mayonnaise
4 teaspoons cornstarch
2 cups sharp cheddar cheese
4-5 scallions sliced
Double crust pie dough
2 1/4 flour
8 tablespoons butter
1/2 teaspoon salt
Directions: Mix flour with cold butter and salt until the dough resembles small crumbs. Add cold water until a ball of dough comes together. Divide into two pieces for a top and a bottom dough. (Refrigerate until you roll it out.)
Layer the thinly sliced tomatoes on paper towels/cutting boards to drain off as much water as possible. Sprinkle with salt to avoid for more weeping. Press dry with paper towels. Roll out your dough and place one round in the bottom of a 9 inch pie plate. Refrigerate for 30 minutes. Roll out the top round as well and also place that in the refrigerator.
Preheat oven to 450F. Spread a layer of shredded cheese on the bottom of the pie dough. Mix the mayonnaise, cornstarch, and remaining cheese in a bowl. Place a third of the tomatoes on top of the cheese. Then sprinkle half of the cheese and mayonnaise mixture over the tomatoes. Place another layer of tomatoes over the cheese. Sprinkle the last of the cheese on top and place the remaining tomatoes on top. Sprinkle the scallions on top (or between each layer if desired). Arrange the crust on top of the pie and press the edges together. Place on a baking sheet and put in the oven for 10 minutes. Then reduce the heat to 325F and baked until the crust is golden brown, about 50-60 minutes. Remove from oven and cool on a rack until room temperature. Serve at room temperature or slightly warm. (The next day I put it in the microwave for a minute just to slightly warm it up and bring out the flavors.)