off topic

Here we go again, a glut of tomatoes so this is tomatoe and basil pie,,,,, so I figured we could have that along with Spam, (I like Spam) ;-))) "Memory's of Spam from USA during WW11," followed by local Ontario peaches. This basket of peaches with 16 peaches cost me $3..... Karen our daughter went with Gerry to get them and she bought a much bigger heaped basket of #2 peaches all perfectly good to eat with mayby a slight imperfection on the skin. Brian the farmer put all of hers into a large cardboard box, then topped it up with more. She ended up with 65 peaches. $4. She has 4 children . qahtan

Topic

      Tomato Basil Pie

Crust:
3 cups all-purpose flour
1 tsp salt I didn't add the salt
1 T baking powder
1/2 tsp baking soda
2 tsp dry basil
6 T vegetable shortening I used salted butter
1 cup buttermilk
Mix the dry ingredients, cut in the shortening until the mixture resembles coarse meal. Add the buttermilk, mix lightly and divide into two equal balls. Wrap in wax paper and chill for a few minutes.

Filling:
2 lbs tomatoes, peeled and sliced 1/4" thick (let liquid drain out as much as possible)
1/4-1/2 cup chopped fresh basil (to taste)
2 cups shredded Jack cheese
I used ½ imported medium Gouda and ½ Asiago
1/4 cup olive oil

Butter a pie plate and roll out one ball of dough. Fit to the pie plate and let edges hang over. Put sliced tomatoes in the pie plate. They should crown a bit above the top of the pie plate. Top with chopped basil and drizzle with the olive oil. Top with the jack cheese. Roll out the second ball of crust. Place on top of pie and crimp top crust to the bottom crust to seal. Cut a small hole in the center of the top crust for the steam to escape. Bake at 425 for 25-
30 minutes.
 
qahtan