We’ve had a lot of requests for the recipe for Mile-High Tomato Pie. 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 swiss 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.