Champcaller’s Tomato Pie

There are internet forums for just about any subject matter you could want to discuss.  I visit a few here and there.  Most of them are related to the outdoors, some are related to law and a few are related to cooking.  The recipes you find on cooking forums are quite elaborate.  You can spend half a day on preparation if you are so inclined.  Recipes you find on hunting forums on the other hand are generally much easier to prepare but still taste great.

This weekend a recipe on caught my eye.  Champcaller’s Tomato Pie.  Every hunter I know has at least one dish that is slap yo mamma good.  I don’t know how many dishes Champcaller has, but this one is excellent.

I followed his recipe and then added a little cracked black pepper as they came out of the oven.


Sour Cream Pastry (or you favorite pie crust)
4 tomatoes, peeled and cut into about 1/2 inch this slices
1/2 tsp. salt
1 cup mayo
3 green onions, chopped
2 Tbsp. chopped fresh basil
1 cup shredded fresh REAL parmesan cheese. (not from the can)

1. Preheat oven to 350. Prepare sour cream pastry.
2. Meanwhile, cut the stem out of the tomatoes and squeeze most of the juice out (if you don’t you will have a very soggy pie). Let em sit on a paper towel a while. Then, stir together next 3 ingredients and 3/4 cup cheese.
3. Roll sour cream pastry (1.5 cups flour, 2 tsp baking powder, 1/2 cup shortening, 1/2 cup sour cream) into a 13 inch circle on a lightly floured surface and fit it into a 9 inch pie plate.
4. Bake pastry at 350 for 10 or so minutes or until lightly brown. Remove pastry from oven, sprinkle remaining 1/4 cup cheese over bottom of crust. Place tomato slices over cheese in crust; spread mayo mixture over tomatoes.
5. Bake pie at 350 for about 35 minutes. Let cool for 5 minutes.

About randywallace
I am a husband, father, attorney, outdoorsman and cook.

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