Savory Summer Pie

A couple of months ago, NPR featured, on All Things Considered, "How Low Can You Go" where they asked chefs as well as listeners to contribute a recipe for a delicious meal for four, which cost less than $10. One of the featured recipes was Tomato Pie
When I listened to the program, and again when I read the recipe online, I knew I would make it with a twist.

Our summer tomatoes aren't in quite yet, but I was gifted with some more garden zucchini, so decided to try out the recipe using zucchini rather than tomatoes. My twist is the top crust. Rather than combining cheese with so much mayo, I made a delicious Pimiento Cheese.

Savory Summer Pie with Two Types of Crust

For the bottom crust, prepare 1 biscuit recipe from the Bisquick box (or use your own recipe) and press into 9 inch pie plate. Use pie weights or another pie plate to keep the crust from rising too much. Bake at 450 degrees for 10-12 minutes. Remove from oven to cool and lower the temperature to 350 degrees.

For the top crust, mix together 2 cups hand grated extra sharp cheddar cheese, 1 small jar sliced pimiento, undrained, 1/3 cup mayonnaise, 1 Tbsp. dijon mustard, and a dash of cayenne pepper.

For the filling, thinly slice 1 large Vidallia onion, 3 or 4 medium zucchini, and fresh basil. Layer, alternately, in the prepared bottom crust. Season each zucchini layer with salt, freshly ground black pepper, and fresh basil to taste.


Top with the Pimiento Cheese.

Spread the Pimiento Cheese all over the top of the vegetables.


Bake for 45 to 55 minutes, until the crust is browned and the vegetables are tender.

The pie was delicious and I can't wait to try it with tomatoes.