Mile-High Tomato Pie

We’ve had a lot of requests for the recipe for Mile-High Tomato Pie that was served at a recent supper. This is an old-favorite of The Burning Tree in Otter Creek and they were happy to share it with us. Enjoy!
For the Crust:
2 cups flour
1 1/2 tablespoons baking powder
1/2 tablespoon sugar
1/2 teaspoon salt
6 tablespoons butter, cold
3/4 cup buttermilk
For the Filling:
8 large tomatoes (largely diced)
1 cup chopped fresh basil
1 teaspoon salt
1 1/2 cup grated cheddar cheese
1 1/2 cup grated cheese
1/2 cup mayonnaise*
Directions:
  • Mix tomatoes, basil and salt. Set aside.
  • Mix flour, baking powder, sugar and salt in bowl
  • Cut in butter until the mixture resembles a coarse meal
  • Stir in buttermilk until the crust comes together
  • Roll out between 2 sheets of wax paper
  • Press into 13″x9″ baking pan, with dough covering sides
  • Bake for 15 minutes at 400 degrees, until golden brown
  • Mix together the cheese and mayonnaise
  • Drain excess liquid from the tomato, basil, salt mixture
  • Put tomato mixture on top of the baked crust
  • Spread cheese/mayonnaise mixture over the tomatoes
  • Bake for 20-25 minutes at 375 degrees
  • Let cool for about 10 minutes before serving
*the original recipe calls for regular mayonnaise. As we don’t serve eggs at the community supper, we made a homemade vegan mayonnaise out of aquafaba (chickpea water). Store-bought Veganaise does not work with this recipe.