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Meat Mitch Smoked Tomato Pie Stuffed with Pimento Cheese

Name: Meat Mitch Smoked Tomato Pie Stuffed with Pimento Cheese
Prep time: 225 min
Cook time: 45 min
Total time: 270 min
Cuisine: American
Ingredients: All-Purpose Flour — 2 cups (240 g); Parmesan Cheese, finely shredded — 2.5 oz (64 g); Kosher Salt — 1/2 tsp (1.2 g); Black Pepper — 1/2 tsp (1 g); Unsalted Butter, cold & cubed — 9 tbsp (128 g); Solid Vegetable Shortening, cubed — 3 tbsp (36 g); Buttermilk — 3 tbsp (68 g); Assorted Heirloom Tomatoes — 3 lbs (1019 g); Kosher Salt — 1 tsp (2 g); Thick Cut Bacon Slices — 6 (227 g); Shallots, large — 2 (80 g); Garlic Cloves — 2 (12 g); Egg — 1 (50 g); Fresh Basil, chopped — 1/2 cup (10 g); Fresh Chives, chopped — 1/4 cup (9 g); Dijon Mustard — 1 tbsp (15 g); Toasted Breadcrumbs — 1/2 cup (56 g); Meat Mitch Pimento Cheese — 12 oz (340 g); Extra-Sharp White Cheddar Cheese — 8 oz (170 g); Mayonnaise — 4 oz (120 g); Hot Sauce — 0.5 oz (14 g); Diced Pimentos — 1/4 cup (112 g)

Check out this great smoked tomato pie recipe. It's stuffed with pimento cheese! Full instructions and recipe for you to try at home.

Time, Servings and Calories are estimated.

Prep 3 hr 45 min

Cook 45 min

Total 4 hr 30 min

Ingredients

Parmesan-Buttermilk Pie Crust

All-Purpose Flour — 2 cups (240 g)
Parmesan Cheese, finely shredded — 2.5 oz (64 g)
Kosher Salt — 1/2 tsp (1.2 g)
Black Pepper — 1/2 tsp (1 g)
Unsalted Butter, cold & cubed — 9 tbsp (128 g)
Solid Vegetable Shortening, cubed — 3 tbsp (36 g)
Buttermilk — 3 tbsp (68 g)

Pie Filling

Assorted Heirloom Tomatoes — 3 lbs (1019 g)
Kosher Salt — 1 tsp (2 g)
Thick Cut Bacon Slices — 6 (227 g)
Shallots, large — 2 (80 g)
Garlic Cloves — 2 (12 g)
Egg — 1 (50 g)
Fresh Basil, chopped — 1/2 cup (10 g)
Fresh Chives, chopped — 1/4 cup (9 g)
Dijon Mustard — 1 tbsp (15 g)
Toasted Breadcrumbs — 1/2 cup (56 g)
Meat Mitch Pimento Cheese — 12 oz (340 g)

Alternative: Homemade Pimento Cheese

Extra-Sharp White Cheddar Cheese — 8 oz (170 g)
Mayonnaise — 4 oz (120 g)
Hot Sauce — 0.5 oz (14 g)
Diced Pimentos — 1/4 cup (112 g)

Instructions

Prep & Cooking time: 4.5 hours
Preheat oven to 400.
Make pie crust:
Pulse flour, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in food processor until combined. Add butter and shortening. Pulse until butter and shortening are pea size pieces, about 5 times. Drizzle in buttermilk, processing until dough begins to just come together. Gather and lightly knead dough into a ball on a large piece of plastic wrap; flatten into disk and wrap tightly. Chill at least 2 hours.
Roll chilled dough on a floured surface into a 13-14-inch circle about 1/3 inch thick. Transfer to a 9-inch deep dish pie plate. Trim edges leaving a 1-inch overhang. Fold edges under and crimp. Freeze dough at least 20 minutes.
Line pie crust with parchment paper, and fill with pie weights or dried beans. Bake at 400°F 20 minutes. Remove parchment and weights and bake until edges are golden and bottom of crust is set, about 8 more minutes. Cool completely, about 30 minutes.
Slice tomatoes 1/2" thick. Arrange tomatoes on a wire rack set on a large baking sheet. Sprinkle with 1 tsp salt. Bake until wilted and slightly dried, 35-40 min. Cool.
While pie crust cools, cook bacon in a skillet over medium-high heat 5 minutes. Add chopped shallots and cook until bacon is crisp (6-7 min). Stir in garlic, cook 1 minute more. Remove from heat and transfer to a paper towel-lined plate to drain fat and cool.
Stir together Pimento Cheese, Dijon, egg, basil, chives(reserve 1 tsp each of basil and chives). Fold in cooled bacon mixture.
Gently spread 1/3 of cheese mixture onto the cooled pie crust. Place a layer of tomatoes, and sprinkle 1 TBSP of toasted breadcrumbs. Repeat 1/3 of cheese mixture, tomatoes, and breadcrumbs, 2 more times, (gently pressing with each layer) ending with 3rd layer of tomatoes.
Lightly brush top layer with olive oil, and bake at 400 for 45-55 minutes. If the crust becomes too brown, cover edges with aluminum foil.
Remove pie from oven and top with remaining basil and chives. Let pie stand for 1 hour before serving.