Page 235 - Pie Squared

frothy. Season all three stations with salt, pepper, and cayenne.
Pat the tomato slices dry with paper towels. With your left hand,

dredge a tomato slice in flour, turning to coat, then drop it into the
egg. With your right hand, turn to coat then lift the tomato slice from
the egg and deposit it in the cornmeal and flour mixture. With your
left (still dry) hand, pick up flour and cornmeal mixture and sprinkle

over the tomato, pressing it into the surface. Lift the coated tomato
with your left hand, shake off the excess, and set aside until ready to
fry.
Clean off and line one of the baking sheets with paper towels.

Pour the peanut oil to about a 3-inch depth into a straight-sided pot,
such as a Dutch oven. Turn the heat to high and heat until the oil is
shimmering. Test for temperature (375°F) by dropping a small piece
of bread in the hot oil. When it’s ready, the bread will bubble, sizzle,

and rise to the surface instantly. Add the tomatoes to the oil 3 or 4 at
a time (do not crowd), and adjust the heat as necessary to keep the
oil at 375°F. When the tomatoes are lowered into the oil, if it is hot
enough, each slice will rise to the surface. When the tomatoes are

golden brown, about 4 minutes, flip them and continue frying until
toasty brown all over, another 3 minutes or so. Lift with a slotted
spoon and transfer to the paper towels to drain. Repeat until all the
slices are fried, bringing the oil back to temperature between

batches. Watch the temperature carefully. As the tomatoes are
added, it will decrease, but when it comes back to 375°F, reduce the
heat and do not let it go higher. Remove the pan from the heat if it
does, to cool the oil, so that the tomatoes will not burn.

Set the oven broiler to High. Place the tomatoes on top of the
pimento cheese–coated crust. Using the remaining pimento cheese,
add a dollop on top of each tomato slice. Slide the pie into the oven
and broil until the cheese is bubbling and the edges of the tomatoes

are browning, 3 to 5 minutes. Watch carefully so it doesn’t burn. Cool
slightly before garnishing with parsley and serving.

Techniques: Press-In Crusts (here), Cracker Crumb Crusts (here)

Swaps: