Preheat oven to 425°F with rack in lower third position. Place piecrust dough in a 9-inch pie plate; trim excess dough, and crimp edges. Line piecrust using a piece of parchment paper or aluminum ...

The origins of the Southern tomato pie are a mystery. Some say its roots extend to the early 19th century, and others theorize that it came about around the 1970s as a product of either magazine ...

Apart from pizza, the most common variety of tomato pie is a Southern staple consisting of fresh and ripe beefsteak tomatoes.

Mediterranean region has a large variety of phyllo pies with different fillings. Today I’d love to share with you my version of a Phyllo Pie with Onions and Tomatoes which is pretty typical ...

At Frank Pepe Pizzeria Napoletana in New Haven, Conn., the tomato pie is a thin-crust pizza topped with sauce and Pecorino Romano — but no mozzarella — and baked in a coal-fired oven.

Elizabeth Heiskell shares a tomato pie recipe that's simple thanks to store-bought crust. It's the perfect way to spotlight juicy summer tomatoes. Soak up Summer With a Waterproof Phone Pouch, $10 ...

Martha Stewart makes pumpkin pie with a special spice blend and a fun phyllo crust for Thanksgiving dessert. Score up to 50% off Covey, Stripes Beauty, More Celebrity Brands From Shop TODAY Stages ...

Serve tomato pie as a side dish, or pair with a salad for a main course. Make ahead : The unbaked dough can be prepared, tightly wrapped and refrigerated for up to 2 days; set on the counter to ...

6 - sheets phyllo pastry; 600ml - melted butter; Method. Preheat the oven to 200°C. Grease a shallow ovenproofdish with nonstick spray. 1 FILLING Heat the oil in a pot and fry the onion andgarlic ...

Joe Silvestro opened the first tomato pie spot in Trenton, Joe’s, in 1910. Two years later, one of his employees, Joe Papa, opened his own spot in 1912 serving the sauce-on-top pies.

Summer Tomato Pie. 1 pie crust (preferably homemade, but store-bought is OK if you're in a rush) 5-6 summer tomatoes. Salt and freshly ground pepper, to taste. 6-8 leaves fresh basil, chiffonaded.

Make Ahead: The unbaked dough can be prepared, tightly wrapped and refrigerated for up to 2 days; set on the counter to soften until pliable before rolling out.