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Friday, May 22, 2015
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Contributed by: Annelle Williams
  • Crust:
  • 2 cups all-purpose flour
  • 11â�„2 tsp. baking powder
  • 1â�„2 tsp. baking soda
  • 1â�„2 tsp. salt
  • 6 TBS butter, cut into small pieces and chilled
  • 1 cup low-fat buttermilk
  • Filling:
  • 2 lbs. large ripe tomatoes, cored and cut into 1â�„4-inch slices; place slices on paper towels to drain excess moisture
  • 21â�„2 cups grated low-fat cheddar cheese
  • 1â�„4 cup grated Parmesan cheese
  • 1 green onion, chopped
  • 1â�„4 cup mayonnaise
  • 1 TBS freshly chopped dill
  • 1â�„2 TBS apple cider vinegar
  • 1 tsp. sugar substitute
  • 1â�„2 tsp. salt
  • 1â�„4 tsp. pepper
  • 11â�„2 TBS cornmeal
(adapted from Bon Appetit August 2011 issue)
I changed a few things in the original recipe to make this a “slimmer� pie: low-fat buttermilk and cheese, and only half the amount of mayonnaise filling. I don’t think these changes harmed the results. I also would suggest trying a mozzarella�basil version, or add in bacon or pancetta. The possibilities are endless!
This is a sticky dough. I brought it together and briefly kneaded it while still in the bowl, then wrapped the dough in plastic wrap and refrigerated it for an hour. When I was ready to roll the dough, I greased my hands with olive oil and coated the dough ball. I only used about three-fourths of the dough, which also helped reduce calories.

For crust:
Whisk first four ingredients in a medium bowl. Using fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently until dough forms. Wrap dough in plastic wrap and chill for one hour.
For Filling:
Preheat oven to 425 degrees.
Use only 3�4 of the dough for the crust. Use the excess for individual tomato pie biscuits, or discard.
Roll out dough between two sheets of plastic wrap to an 11-inch round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
Toss both cheeses in a medium bowl until evenly mixed. Reserve 1�4 cup of cheese mixture. Whisk onion, mayonnaise, dill, vinegar, sugar substitute, salt and pepper in small bowl.
Sprinkle cornmeal evenly over bottom of crust, then top with 1�4 cup cheese mixture. Arrange one third of the tomatoes over cheese, overlapping as needed. Spread half the mayonnaise mixture over the tomatoes. Repeat layering with 1 cup of cheese mixture, half the remaining tomato slices and the remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1�4 cup cheese mixture. Fold overhanging crust up and over the edges of tomato slices.
Bake pie until crust is golden and cheese is golden brown, 35 to 40 minutes (check crust halfway and tent with foil if it’s getting too dark). Let pie cool before slicing. (Bon Appetit recommended resting 1 to 3 hours, but with less mayonnaise mixture and using low-fat cheese, my pie was ready to slice by the time it had cooled.)
Serve at room temperature.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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