Page 233 - Pie Squared

FRIED GREEN TOMATO SLAB PIE

WITH A RITZ CRACKER CRUST

Serves 12

Do you hear the slam of the screen door? Smell the charcoal grill?
It’s lightning bug season and time to serve a cheesy, crunchy, tart,
and juicy slab pie. It smells so good when sidled up alongside a pile
of barbecue chicken or a platter of grilled sausages; it’s my

everything: Spicy pimento cheese bubbles below crispy fried
tomatoes on a sweet and salty crust.
Frying can be scary, but use a deep pot, a deep-fry or candy
thermometer, and only enough oil to cover the tomatoes (about 3

inches), and it’s not quite so terrifying. Yes, it makes a bit of a mess,
but it’s so worth it. Monitor the temperature of the oil so the coating
doesn’t burn or blacken. If it does burn, discard the oil and replace it
before continuing.

Make Ahead: The tomatoes may be fried 2 hours ahead and placed

in a single layer on a paper towel–lined baking sheet. When cool,
cover loosely with a clean kitchen towel, but do not refrigerate.

RITZ CRACKER CRUST
60 Ritz crackers (225 g, about 2 cups crushed)

8 tablespoons (113 g) unsalted butter, cubed, at room temperature

FILLING
1½ cups (440 g) Classic Pimento Cheese (recipe follows), at room

temperature
1 cup (120 g) all-purpose flour