This is a friend favorite. This is something they request. This is something they show up to a BBQ for, even if they are sick. I have prepared this in a couple ways, but the classic is always the best. Here'a couple photos of my prepared tomato pies:
Original:
Mini versions:
With pie crust..
With puff pastry...
When I prepare the original pie, I do not pre-cook the crust as Bobby directs you to in the recipe.. I, personally, think it's better. Also, I use a little extra of everything and even add in a little lemon juice.. I think it gives it an extra layer of fresh! Another thing I insist on is fresh grated parmesan and I generally use enough to cover the top of the pie, which is usually more than the tablespoon called for in the recipe. I often say that Christina Lightens Up is the midpoint between original Paula D and Bobby D recipes.
As far as the mini versions are concerned, I like them both. The pies prepared with pie crust are very time consuming and I actually think it was too much pie crust. The puff pastry was not so much a success.. I happened to have some in the fridge, so I gave it a shot.. I actually think, between the grease of the cheese/mayo mixture and the flakiness of the puff pastry made these a little too greasy for me. The next time I cook this up in a mini version, I'll probably go with the pie crust, in muffin tins, with only a pie crust on the bottom in a fashion more like the original.
Pie is so often associated with sweet desserts. The 2 words tomato and pie together often have people asking if it's a pizza. People are often confused when they hear Tomato Pie. My favorite part about this pie is how unexpectedly delicious it is. No one knows what they're in for when being served their 1st piece and are often hesitant. Their reaction, in and of itself, is worth your time to make this. I highly suggest giving this pie a shot - it is always a hit.
