Amish Tomato Pie

Ingredients

• 1 recipe pastry for a 9-inch pie crust
• 2 pounds heirloom tomatoes
• 1 pound Roma tomatoes
• 1 cup diced raw bacon
• ½ cup sliced leek
• 2 cups grated white Cheddar cheese
• ½ cup grated Fontina cheese
• ½ cup mayonnaise
• ½ cup fresh basil, torn into small pieces
• 1 egg
• 1 tablespoon Dijon mustard
• 1 pinch salt and ground black pepper to taste

Instructions Checklist

• 
  
• Directions
• Step 1

  Chill pie dough for about 1 hour.

• Step 2

  Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lower oven rack.

• Step 3

  Slice heirloom tomatoes into 1/2-inch rounds. Remove seeds with your fingers. Place 6 slices on paper towels or a clean cloth and cover with more paper towels or another clean cloth. Arrange the remaining slices on a wire rack. Cut Roma tomatoes into 1/2-inch slices, remove seeds, and arrange them on the rack as well.

• Step 4

  Line a deep-dish, 9-inch pie plate with dough. Place 2 layers of aluminum foil over the entire surface. Fill with pie weights or dried beans.

• Step 5

  Bake pie crust on the preheated baking sheet on the bottom rack. Place tomatoes on a higher rack. Reduce temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.

• Step 6

  Carefully remove the foil and the weights. Cover the edges of the crust with foil to prevent them from burning. Poke the bottom of the pie crust with a fork to keep it from puffing up. Return the pie crust to the bottom rack and bake until the bottom starts to color, about 8 more minutes.

• Step 7

  Remove pie crust and allow to cool. Continue baking the tomatoes until they are wilted, about 40 minutes total. Remove and allow to cool. Keep the oven on.

• Step 8

  Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add sliced leek. Cook until bacon is crisp and the leeks have softened and browned, about 5 more minutes. Drain bacon on paper towels and allow to cool.

• Step 9

  Place bacon-leek mixture, Cheddar, Fontina, mayonnaise, basil, egg, and mustard in a bowl. Season with salt and pepper. Mix to combine.

• Step 10

  Spread 1/3 mixture on the bottom of the pie crust. Arrange 1/2 of the roasted tomatoes on top, overlapping heirlooms with Roma tomatoes. Spread another 1/3 of the mixture over the tomatoes and arrange the remaining roasted tomatoes on top. Add the last 1/3 of the mixture and gently press the fresh tomato slices on top in a decorative pattern. Arrange foil around the edges of the pie crust to protect them from burning, taking care that the foil doesn't touch the tomatoes.

• Step 11

  Bake until browned and bubbly on top, about 40 minutes. Cool completely before serving.

• https://www.allrecipes.com/recipe/281218/amish-tomato-pie/