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LULU’S TOMATO‐BASIL PIE
9” PIE CRUST, HOMEMADE OR PREPARED
3‐4 VINE‐RIPENED TOMATOES
½ CUP MAYONNAISE
½ CUP SOUR CREAM
JUICE OF ½ LEMON
1 ½ TSP CAYENNE PEPPER
2 TSP PAPRIKA
2 TSP GARLIC POWDER
2 TSP ONION POWDER
2 TSP DRIED BASIL
¼ CUP PLUS 2 TABLESPOONS FRESHLY GRATED PARMESAN CHEESE
¼ CUP GRATED CHEDDAR
¼ CUP FETA CHEESE CRUMBLES
¼ CUP FRESHLY CHOPPED BASIL
BAKE PIE CRUST ACCORDING TO DIRECTIONS, AND THEN SET OVEN TO 350
DEGREES.
Slice the tomatoes and layer inside the pie shell. I like to slice them to medium
thickness. Combine the next 10 ingredients in a bowl and mix thoroughly. Be
sure to taste the topping as you go along to be sure you’re getting the depth
of
flavors. You may wish to add a little more cayenne, but not too much! We want
it to give you a “Wow”, not a “Pow”! Place some of the fresh basil over the
tomatoes, and then pour the topping over them. Sprinkle the remaining basil,
feta cheese, and the 2 extra tablespoons of the freshly grated parmesan cheese
on top. Bake the pie in the oven for 25‐30 minutes, or until it begins to achieve a bit of a golden brown color. You may want to use a pie shell ring to prevent
the edges from browning too much. Take the pie out of the oven and allow it to “set up”
for 15‐20 minutes. Cut and serve. This can be eaten cold as well. This pie is named after
my daughter, Lindsay. Just like Lulu, this pie makes me happy. Don’t act like you don’t love
it, because I won’t believe you! Yummy Recipe provided by: Mark Pollard, Corporate Chef |
LULU’S TOMATO‐BASIL PIE
