Closed pie with summer tomatoes

Votes: 1

Time: 3 hours 15 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 630, total fat 44 G., saturated fats 24 G., proteins 14 G., carbohydrates 46 G., fiber 4 G., cholesterol 122 mg, sodium 732 mg, sugar 7 G.

This traditional tomato pie from the American South is made Chicago-style in a deep-dish pan with a closed filling. Serve it as a side dish with grilled chicken, or try it as a main dish with a green salad on a weeknight.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pie

3.5 cups premium flour + extra for working with the dough
1/4 tbsp. grated parmesan
1 tbsp. sugar
1 teaspoon coarse salt
330 g chilled unsalted butter, cut into 1 cm cubes, plus extra for greasing the pan
1 tbsp white or apple cider vinegar
1/3 cup ice water + more as needed
Special equipment: 20cm square baking dish.

Filling

1.5 kg tomatoes, cut into 0.5 cm thick circles.
3 teaspoons coarse salt
1 teaspoon light brown sugar
1 tbsp. l. olive oil
1 large onion, chopped
1 tbsp fresh thyme leaves
1 cup grated Pepper Jack cheese
1 tbsp. grated mozzarella
0.5 cup chopped fresh parsley leaves
3 green onions, chopped
1/4 cup mayonnaise
1/4 cup + 1 tbsp. breadcrumbs
1 small clove of garlic, crushed
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tomatoes, shortcrust pastry, Parmesan cheese, pepper jack cheese, mozzarella cheese, thyme

Cooking the dish according to the recipe:

Dough:

Combine the flour, Parmesan, sugar, and salt in a food processor and pulse until smooth. Add about a third of the chilled butter and pulse until smooth (the mixture will turn slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles very coarse meal with pea-sized pieces of butter. Add the vinegar. Gradually add ice water through the tube in the lid, pulse until the mixture is smooth. Squeeze a handful of dough in your hand; it should just hold its shape and be slightly crumbly. If the dough is still too crumbly, pulse again, adding up to 2 tablespoons of ice water.
Turn the dough out onto a work surface. Form about two-thirds of the dough into a square about 1 cm thick. Repeat with the remaining dough. Wrap each piece tightly in plastic wrap. Refrigerate the dough to chill for at least 1 hour or up to 2 days.

Position a rack in the lower third of the oven and preheat the oven to 200°C. Grease a 20cm baking dish.
Filling:

Toss the tomatoes with 2 teaspoons of salt in a large colander set over a large bowl. Let sit, gently turning the tomatoes every 10 minutes or so, until the tomatoes release some of their juices, about 30 minutes. Drain the tomatoes, add them to the bowl, and toss with the brown sugar and the remaining 1 teaspoon of salt.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer the onion to a medium bowl, stir in the thyme, and let cool. Add the peppers, mozzarella, parsley, green onions, mayonnaise, 1/4 cup breadcrumbs, and garlic to the onion and toss to combine.
Pie:

Let the dough sit at room temperature for a few minutes to soften slightly. Place the larger piece of dough between two large pieces of floured parchment and roll it out into a rough 14-inch square. (If the dough becomes too soft, return it to the refrigerator to set, then continue rolling.) Roll out the remaining dough into a rough 12-inch square.
Transfer the larger piece of dough to the prepared baking pan. Gently press the dough into the bottom and up the sides of the pan. Leave an overhang on all sides. Sprinkle the bottom with the remaining 1 tablespoon of breadcrumbs; top with the cheese mixture, spreading it into an even layer. Then add the tomatoes. Arrange the pieces of butter. Place the remaining dough on top of the filling, lining up the edges with the bottom layer of dough as best as possible. Pinch the edges together, trim off any excess, then fold and crimp to create a tight edge. Brush the dough with egg wash and make decorative slits to allow steam to escape.
Bake until the crust is deep golden brown and the filling begins to bubble slightly through the slits, 1 hour to 1 hour 10 minutes. If the crust is browning too quickly, cover the pie loosely with foil. Let cool for at least 2 hours before serving.

Note

Salt the tomatoes to release some of their juices and prevent the pie filling from turning into soup.