Tomato Pie

Yield 1 pie

Pastry for two-crust 9” pie (double our recipe for Single Pie Crust by using our yield calculator at the bottom of the recipe page)

1 28-ounce can peeled, whole tomatoes
2 cups (approximately) shredded cheese
1 1/2 cups fresh basil, minced
1 cup fresh chives, minced

1 Cut up tomatoes, drain slightly, and pour into unbaked pie shell.
2 Top with the rest of the ingredients.
3 Place unbaked upper pie crust on top and pinch pastry edges together.
4 Brush with milk or egg white wash.
5 Bake in 350ºF oven for 40-45 minutes.

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