Soggy Tomato Pie

Unknown

I finally got enough ripe tomatoes from my garden to try the Tomato Pie that YB posted awhile back. The flavor was good, but the bottom crust disintegrated totally, making for a gloppy presentation.[p]I used a deep dish frozen pie crust. I pre-cooked the crust in the disposable aluminum foil pan it came in, and baked the filled pie in the oven.[p]Does having a ceramic baking dish to surround the foil pan make a difference ? Has anyone else who has made the pie seeded their tomatoes?[p]I'd like to make it again, but have the crust intact when I slice the pie. Suggestions anyone? Thanks![p]Lee[p]P.S. The very similar recipe with Vidalias turned out perfectly.

djm5x9

Lee:[p]Assuming that all was cooked as it should be the problem may be in your selection of tomatoes. Certain tomatoes have more juice to meat and produce too much juice or moisture for cooks of this kind. Personally, I try to use a Roma or similar tomato to eliminate this problem. It pays to grow half of your tomato garden with slicers and the other half with paste type tomatoes. Let me know if you have questions.

mr toad

qsis,[p]for me, the secret to this most wonderful side dish is to make sure the tomatoes are drained of as much moisture as can be -
i use m/s smith deep dish pie crust - i have found i like it best of those i have tried - the nakedwhiz suggested i try greta's herb-ed crust
i slice the tomatoes thin - drain them in a colander for two hours or so - and as i remove them from colander to pie i blot them "good" with a paper towel - this method seems to work for me - i use sharp cheddar cheese - i have a question about the cheese - and i will post it

Unknown

mr toad and Darryl - [p]Good tips - thank you! I will try it again. [p]And, Mr. Toad, about the cheese - would you be thinking of trying a cheese that would melt down through the tomatoes more? That's what I'm thinking.[p]Lee[p]

mr toad

qsis,[p]i use shredded sharp cheddar - it is a great taste - but - the cheddar does create some of the moisture - my question is - is there a cheese that is not as moist as it cooks - in addition - i slice the tomatos very thin - and mound them up in the center of the pie -

mr toad

qsis,[p]one more thing - to the cheese, mayo, and bacon mix - i add some chives, chopped onion, and basil, cracked pepper[p]it works!!