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Chaiwalla Tomato Pie

Berkshire Kitchen

Chaiwalla Tomato Pie

by Mary O'Brien

Here is another variation of our often requested Tomato Pie recipe. This recipe is from the famous Chaiwalla Tea House (formerly of Salisbury CT).  It’s  fun to experiment and see which recipes you like best and to try some variations.

If you enjoy making your own crust, by all means use the recipe below!  If you’re short on time, you can always use refrigerated pre-made crusts (like Pillsbury) from the store.

Crust

2 c flour
1/2 c butter (1 stick)
4 t baking powder
3/4 c milk (adjust for biscuit-dough consistency)

> Mix in food processor or by hand.  Divide in half, for bottom and top crusts.

Filling

2 pounds fresh tomatoes, peeled and sliced (or two 28 oz cans plum tomatoes)
Chopped basil, chives, or scallions
1 1/2 c sharp cheddar
1/3 c mayonnaise
2 T lemon juice

Directions

> Roll bottom crust on floured surface and line 9″ pie plate.

> Fill crust with thinly sliced tomatoes.  Sprinkle with chopped herbs.  Cover with 1 cup grated cheddar.  Mix mayonnaise with lemon juice and drizzle over cheese.  Cover with remaining 1/2 c cheddar.

> Roll out remaining crust. Cover pie and pinch the edges to seal. Cut steam vents.

> Bake at 400 deg. for about 25 minutes. 

> If not serving directly from the oven, re-heat before serving to melt the cheese.



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