By Kevin Williams
For those of you still harvesting late season tomatoes (I am in the Midwestern USA and I have a bad habit of assuming everyone read this is also, but, you know if you are reading this is in Maine or Oregon, I have no clue what your tomato growing season is) this fresh Tomato Cheeseburger Pie could be something to keep in mind!
The Mennonite cook who shared this recipe uses a cheddar cheese in the pie, but you can use any kind you like really.
CRUST
1 cup flour
1 /4 cup shortening
1 /2 teaspoon salt
1 /4 cup cold water
FILLING
1 pound hamburger
2 tablespoons chopped onion
1 /2 cup ketchup
1 teaspoon salt
Sprinkle of basic and marjoram
1 egg, beaten
1 /2 cup bread crumbs
1 large tomato
Cheese of your choice
Brown burger and onion. Â Add rest of ingredients. Â Make crust by cutting shortening into flour, add salt and water. Roll out and put dough into 10" pie plates. Â Fill with meat mixture and bake at 350 about 30-35 minutes. Â Top with 6 slices of tomato and sliced or grated cheese. Â Cover until cheese melts.
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