Elizabeth Ames' (1933-2010) Tomato Pie

Third Place Place 2010

David and Bernice Oakley

Serves 6 to 8, 10" Pie Shell, 400 degrees for 25 minutes


2 cups flour
1 tsp freshly ground pepper
1 tsp salt
2 tsp baking powder
  Cut to make mealy looking mixture

4 oz. butter
2/3 cup milk
  Add, stirring gently, blend well



3 lbs medium sized ripe tomatoes, peeled, seeded and chopped
1 tsp dried thyme
1 tsp dried basil
2 cups grated cheddar cheese (or your choice of sharp to medium sharp cheese)
2/3 cup real mayonaise ( I use Miracle Whip)


Place tomatoes on the bottom layer of pie crust.
Sprinkle with salt and a few herbs,
then layer again with tomatoes and
repeat until all tomatoes are used.
Top with grated cheese and spread mayonnaise over top.
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Tomato Pie entree
Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon