Tomato Pie (Original and Low Carb Versions)

Tomato Pie has been a family favorite since my sister brought the recipe back from her summer working at an Adirondack Camp. Today I tried an almond crust with it to make it low carb. I did not cook the crust all the way before adding the tomatoes and next time I will, but overall, it worked. In the past I have also used a low-carb baking mix with some success.

Tomato Pie

Use a 10” pie pan – lightly greased

2 cups bisquick (or comparable substitute – see biscuit recipe below)
2/3 cups milk
Mix together and pat into the bottom of the pie pan.

Cover with sliced, unpeeled tomatoes. Sprinkle with chives and basil.

Mix together:

1 cup shredded cheddar cheese
1 cup mayonnaise

Spread on top.

Bake at 400o until golden brown, approximately 30 minutes.

Note: 9 x 12 pan made by doubling recipe.

Biscuit recipe:

2 cups flour
1 tbsp baking powder
1 tsp salt
¼ cup shortening
¾ cup milk

Mix the dry ingredients together. Cut in shortening. Stir in milk.

Almond Parmesan Crust (from 500 More Low-Carb Recipes by Dana Carpender)

1 1/3 cups almonds
1/2 cup grated Parmesan cheese
4 tbsp melted butter
1 tbsp water (optional - I forgot to add it and the crust was fine.)

Grind almonds in a food processor until they are the texture of cornmeal. Add the cheese & pulse to combine. Add the butter & water and process until it forms a ball.

Pat into a greased 10" pie pan. Bake at 350 for 10 - 12 minutes.