Page 207 - Pie Squared

SOUTHERN-STYLE TOMATO

SLAB PIE

WITH A CHEDDAR CHEESE CRUST

Serves 12 to 16

I like this pie best when it’s cooled to room temperature, but friends
of mine like it piping hot. Either way, you’ll be happy with the
summertime taste in this flaky, juicy, sweet take on a classic tomato
pie. While I think it’s perfect with a crackly cheddar cheese crust, the

tomatoes will tuck into a grocery store crust beautifully, just in case
you’re still suffering from doughphobia.

Make Ahead: The entire pie may be made several hours in advance
and reheated from room temperature: Cover in foil and heat for 20

minutes at 350°F, then for 5 to 10 minutes uncovered, until warmed
through and bubbling here and there.

CHEDDAR CHEESE CRUST

4 ounces (113 g) extra sharp cheddar cheese, preferably orange, cold

2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt
½ cup (120 ml) ice water

FILLING

½ cup (100 g) mayonnaise
2 pounds (900 g) ripe tomatoes (about 5 medium), sliced ½ inch thick

1 cup (100 g) sliced scallions, white and green parts (about 8)