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Good Old Tomato Pie – yet another version (plus a pie crust recipe!)

February 8, 2011

This version of tomato pie is easily my favorite.  The difference?  Asparagus.  It adds a nice crunch that was previously missing.

Good Old Tomato Pie

recipe from Paul’s family
makes 8 servings


  • single pie crust (see below)
  • 5 large tomatoes, cubed
  • 1/2 cup cubed ham
  • 1/2 green pepper, diced
  • 3/4 cup asparagus, cut into 1″ pieces
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 T brown sugar
  • 1/2 cup flour
  • Salt
  • Pepper
  • Thyme
  • Oregano
  • Hot sauce
  • Worchestershire sauce
  • 2 cups shredded mozzarella cheese
  • 3/4 cup mayonnaise


  1. Spread pie crust in bottom of a deep dish pie pan.
  2. Mix vegetables, spices, and sauces.  Add flour to thicken.  Pour into pie crust.
  3. Mix cheese and mayo; spread evenly over top of vegetable mixture.  Bake in preheated oven at 375 for 45 minutes.

Earthquake Pie Crust

adapted from
makes one pie crust


  • 2 cups all purpose flour
  • 3/4 cups shortening
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/3-1/2 cup ice water


  1. Add all ingredients into small bowl with lid.  Shake for about two minutes.  Add water if dough hasn’t yet come together, and shake again.
  2. Gather into a ball.  Roll into a large circle; move to pie pan.
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