Dorothy Lamalie, Eggs and Pasta and Legumes

Mom’s Tomato and Cheddar Pie with Buttermilk Crust

Crust
2 cups flour
1-1/2 t. baking powder
1/2 t. baking soda
6 T. butter, chilled, unsalted, cut into 1/2 inch cubes

Filling
2 pounds large, ripe tomatoes, cored and cut into slices
2-1/2 cups extra sharp Cheddar cheese, coarsely grated
1/4 cup Parmesan cheese, finely grated
1/2 cup mayonnaise (or try substituting yogurt)
2 T. fresh dill, chopped
1 T. apple cider vinegar
2 t. sugar
3/4 t. kosher salt
1/2 t. pepper
1-1/2 T. cornmeal

Put the tomato slices on paper towels to drain.
Preheat oven to 425*F.

Make the Crust
Whisk the first four ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for one hour.

When the dough has chilled, roll it out between two sheets of plastic wrap or waxed paper, then lay in pie pan.

Make the Pie
In medium bowl, mix together Cheddar ad Parmesan cheeses. Reserve 1/4 cup of the cheese mixture in a small bowl on the side.

In another small bowl, whisk together mayonnaise, dill, vinegar, sugar, salt and pepper.

Sprinkle the cornmeal over the bottom of the crust. Top with 1/2 cup of the cheese mixture.
Arrange half of the tomato slices over the cheese, overlapping as needed. Spread half of the mayonnaise mixture overtop.

Repeat layering with 1 cup of cheese mixture, half of the remaining tomato slices, and all of the remaining mayonnaise. Sprinkle remaining 1 cup of cheese mixture over top, then lay remaining tomato slices on top. Finally, sprinkle over the 1/4 cup of reserved cheese mixture.

Bake pie for 35 to 40 minutes, until the crust is golden brown.