For our Tomato, Cheddar, and Bacon Pie, we raised the ante with a sour

COUNTRY TOMATO AND BACON PIE The Country Cook

Cook and crumble the bacon. Step 1: While the pie crust is baking, slice the tomatoes. Line a sheet pan with a double layer of paper towels. Spread tomato slices over the paper towels and season with salt. Step 2: Let tomatoes sit for 30 minutes, then dab excess juices with paper towels to soak up the moisture.

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Preheat oven to 375 degrees. Poke bottom of pie crust with fork. Brush with egg white. Bake for 12 minutes. Let cool. Place tomato slices in a colander and sprinkle with kosher salt. Let sit 10 minutes. Blot dry with paper towels. Season tomato slices to taste with pepper and arrange in pie crust, saving three slices.

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In a small mixing bowl, stir together cheddar cheese, mozzarella cheese, bacon, onion, pepper, mayonnaise, and sour cream. Assemble the pie: In the pie shell, layer tomato slices, basil, and cheese mixture. Bake in the 375-degree oven for about 35-40 minutes. Let rest for at least 10 minutes before slicing.

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Allow crust to cool slightly. Turn oven down to 350F degrees. Start layering tomato slices on the bottom of the pie. Season with freshly ground black pepper. Then top with green onions, basil and crumbled bacon. In a bowl, combine mayonnaise with shredded cheese. Spread the cheese mixture on top of the pie.

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Prepare tomato slices: Preheat oven to 400°F. Cut tomatoes into ½-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt. Cover with additional paper towels, and reserve.

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Preheat the oven and roll out the pie crust. Arrange a rack in the middle of the oven and heat to 350°F. Roll out the pie dough to an 11-inch round, then transfer to a 9-inch glass or ceramic pie plate. Crimp the edges of the crust. Roll the edges of the dough about 1/2 inch over on itself, then crimp or flute.

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Remove the pie weights or beans and parchment before filling the crust. Reduce oven heat to 375F degrees. Meanwhile, stack the bacon slices on top of each other. Slice them crosswise to make 1/2-inch strips. Cook the bacon on medium-low to medium heat about 7 minutes, stirring occasionally, or until crisp and browned.

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Step 3 | Assemble Tomato Pie. Preheat oven to 350 degrees F. Place ½ cup of goat cheese in the bottom of the cooled pie crust. Add heirloom tomatoes, overlapping on top of feta cheese. Next sprinkle with fresh chopped basil, crumbled bacon and caramelized onions.

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Carefully remove pie weights and cool completely on a wire rack. Step 2 Reduce oven to 375°F. Melt butter in a medium saucepan over medium-low heat. Add onion and baking soda. Cook, stirring occasionally, until golden brown, 14 to 16 minutes. Step 3 Meanwhile, chop half the tomatoes into 1/2-inch pieces.

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Bake pastry shell according to package directions; cool. Place tomatoes in the crust; sprinkle with bacon. In a small bowl, combine the cheese and mayonnaise. Spoon over bacon in the center of pie, leaving 1 in. around edge. Bake at 350° for 30-40 minutes or until golden brown (cover edges with foil if necessary to prevent overbrowning).

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Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).

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While your crust is baking add mayonnaise, bacon, basil, green onions, cheese, and black pepper to a large bowl and mix well. Once your crust is baked, let it cool. Add a solid layer of your filling to the crust. Add a layer of tomatoes. Cover the tomatoes with another layer of filling. Add another layer of tomatoes.

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Instructions. Place the sliced tomatoes in a colander and then place the colander in a mixing bowl. Toss the tomatoes with the salt, and allow them to sit at room temperature for 30 minutes to extract some of the juices. Meanwhile, to make the crust, stir together the flour, cornmeal, baking powder, baking soda, salt and pepper.

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Assemble the pie: Heat oven to 350 degrees. Pat half the tomatoes dry with paper towels and arrange closely in the pie crust. Add half the onions, bacon and herbs. Season with salt and pepper. Repeat with remaining tomatoes, onions, bacon and herbs. In a bowl, combine the cheese, mayonnaise and pimento very well.

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While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir. In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper. Stir to combine. When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle.

For our Tomato, Cheddar, and Bacon Pie, we raised the ante with a sour

Pre-heat overn to 380 F. Place a layer of tomato slices on the bottom of the pre-cooked crust and season with salt and pepper. Top with a layer of onion slices and cheese. Repeat this process. Place the bacon over the top layer of onion and cheese. Place in pre-heated oven and bake for 30 minutes.