“Four recipes by Amy Walrod were featured in one of our farm newspapers last month. Amy lives just north of us. The photos of her recipes looked so good, that I had to post them here so I can try them later. Amy does not say what size pie pan to use. But she does say the secret to a good tomato pie is to cut the tomatoes VERY thin. For extra flavor they like to pour a little bit of cream over their slices of pie.”
1hr 11mins
1 pie

Ingredients Nutrition


  1. Mix sliced tomatoes with 1 teaspoon salt and let mixture sit for a few minutes.
  2. Drain excess liquid.
  3. Combine tomatoes with remaining ingredients, and spoon the filling over bottom pie crust.
  4. Cover filling with top pie crust, cut 3 or 4 air vents in the top.
  5. Bake at 500 degrees for 6 minutes.
  6. Then reduce heat to 400 degrees and bake pie for another 50 minutes or until the middle boils up.

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