From the Red Truck Bakery Cookbook (Clarkson Potter/October 2018)
Green Tomato Pie with Bacon-Cheddar Crust
Makes one 10-inch pie
1/2 recipe Savory Pie and Quiche Crust dough, or 1 store-bought crust
1/2 cup grated cheddar cheese
4 bacon slices, cooked and finely chopped
1 tablespoon cornmeal
7 medium green tomatoes, sliced into 1/3-inch-thick rounds
7 bacon slices, cooked and cut into 1-inch pieces
3/4 cup mayonnaise
2 large eggs
11⁄2 cups grated cheddar cheese
1 cup grated parmesan cheese
1 tablespoon unbleached all-purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
3 scallions, chopped
MAKE THE CRUST:
Sprinkle the cheddar and bacon bits over the disc of dough. Gently knead them into the dough until evenly incorporated, but don’t overwork the dough. Wrap the dough in plastic wrap or put it in a freezer bag and chill for 30 minutes before using.
Roll out the pie dough into a 13-inch round, fit it into a 10-inch pie pan, trim and crimp the edges.
Preheat the oven to 350 degrees Fahrenheit. Place a raised wire rack inside a rimmed baking sheet.
FILL THE PIE:
Sprinkle the cornmeal evenly over the bottom of the pie shell. Layer 3 sliced tomatoes over the bottom. Scatter half the bacon over the tomatoes. Repeat with another layer of three sliced tomatoes and the remaining bacon.
In a medium bowl, mix together the mayonnaise, eggs, cheddar, parmesan, flour, cayenne, paprika and scallions. Spread the mixture evenly over the filling.
Arrange the remaining tomato slices in an attractive pattern on top of the mayonnaise mixture.
Place the pie on the prepared baking sheet. Bake for 45 to 60 minutes, turning the baking sheet after 30 minutes, until the exposed filling is golden brown.
Let cool for 15 minutes on a raised wire rack before slicing and serving.