Baltimore Eats - A Reason for the Season - tomato Pie

Adrienne Shelly, a clever and talented actress who was tragically murdered last November, wrote, directed and played a leading role in this summer's movie, "Waitress." Co-star Keri Russell plays Jenna, one of three waitresses who work in Joe's Pie Diner. Jenna is the "pie creator." Married to Earl, Jenna learns she is pregnant. Unfortunately, she doesn't want a baby and she doesn't want to be married to Earl!

She does want to enter one of her great tasting pies in an upcoming pie contest and win 25,000 dollars for her escape. So she daydreams of pies she'll make and, like her mother before her, she gives them funky names that reflect how she is feeling -like Spanish Dancers Pie, Car Radio Pie, Jenna's First Kiss Pie and Lonely Chicago Pie.

As a recipe developer, I too frequently daydream about food combinations and names for my recipes. No wonder I identified with Jenna's character! Maybe I'll enter my Invite Friends Over for Dinner Pie in a contest -and maybe I'll win!

SELECTING
A deep rich color is the sign of a delicious tasting tomato. Ripe tomatoes will yield to slight pressure and should be smooth-skinned without cracks or bruises. Tomatoes will keep for about a week and are best kept at room temperature.

PREPARING
Gently wash tomatoes, core stem-end and slice or quarter. Unless you're cooking tomatoes, they are best prepared just before serving. Some recipes require skinning and/or seeding the tomato. To remove the skin, plunge the tomato in boiling water for about 30 seconds to one minute (skin will break open). When cool enough to handle, pinch skin from tomato.

WORTH NOTING
Tomatoes are the second only to the potato as the most consumed vegetable! August is the height of tomato season, although they are producing locally from July through September. The rest of the year make-do with the canned variety, or better yet, can ripe summer tomatoes yourself in the fall - you'll be grateful come winter!

ENJOYING
A red, juicy, in-season tomato is decadent on its own, or simply topped with a good quality mayonnaise, salt and pepper. Tomatoes can be fried, grilled, stuffed or sliced for use as a side vegetable or on sandwiches, (Think BLT) and also quartered to toss with leafy greens and pasta salads. More tomato recipes can be found in my cookbook, "This Book Cooks."

PIE CRUST
I store my flour in the freezer and believe the secret to this flaky crust is the cold flour. Surprisingly, here oil replaces the usual shortening that is often found in pie crust recipes. Rolling a crust is simple; try not to get caught up in making the perfect looking pie crust. Dough can be prepared in advance until ready to use.
1 1/8 cup white flour, cold
1/2 teaspoon salt
1/4 cup canola or soy oil, cold
2 1/2 teaspoons cold water
In a large bowl, combine white flour and salt. Pour oil over flour and "toss" until flour mixture is course. Slowly drizzle in cold water. Using your hand, bring flour mixture together; gently knead dough until dough is fully incorporated. Damp weather and humidity can affect dough coming together, add more water (a little at a time) if dough seems dry.

Preheat oven to 425 degrees. Roll dough into a 12-inch round. Carefully place dough into a 9-inch pie plate and make a fluted edge with the dough that laps over edges. Prick the shell with a fork in several places and bake for 12-15 minutes or until light brown.

INVITE FRIENDS OVER FOR DINNER TOMATO PIE
Although the Tomato Pie is delicious on its own, grilled steak and/or a tossed salad are complementing accompaniments. Make sure you use the reddest, juiciest tomatoes you can find.

One 9-inch pie shell, baked
3-4 medium sliced tomatoes, (enough to nearly fill the pie shell)
1/2 cup mayonnaise
1/2 cup Parmesan cheese, divided
1 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 tablespoons fresh minced parsley

Preheat oven to 350 degrees. In a medium bowl, combine mayonnaise, 1/4 cup Parmesan cheese, dry mustard, black pepper, garlic powder, salt and parsley and basil. Arrange tomatoes in the baked pie shell and evenly spread mayonnaise mixture over tomatoes, sprinkle with the remaining Parmesan. Bake for 45 minutes or until light brown. Serves 4-6.