Lowcountry Tomato Pie Recipe - Allrecipes.com
  • READY IN hrs

Lowcountry Tomato Pie

Recipe by  

"This is a classic Southern recipe from Charleston, South Carolina. Decadent, easy, and delicious!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Melt butter in a medium skillet over medium heat. Place celery, onion, and green pepper into the skillet, and saute until tender.
  3. Press biscuits into the prepared baking dish to form a crust. Layer with the tomatoes. Top with the sauteed vegetables.
  4. In a medium bowl, mix Cheddar cheese, mayonnaise, sour cream, and salt-free seasoning blend. Spread evenly over the vegetables.
  5. Bake 45 minutes in the preheated oven, until bubbly and lightly browned. Cool 15 to 20 minutes before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2005

When I originally submitted this recipe to allrecipes, they changed "butterflake" biscuits to "buttermilk" in the recipe. You should use the canned flake biscuits, not buttermilk, for this recipe, otherwise the crust is too dense. I will email them about changing it.

 
Most Helpful Critical Review
Jan 23, 2005

This sounded so good! Unfortunatly, we did not like this. The biscuits were not done after 45 minutes and the sour cream, mayo, cheese topping was way too much. I would recommend halving both the amounts of biscuits and topping and increasing the number of tomatoes.

 

10 Ratings

Oct 26, 2010

I have never been to the south or eaten southern food and I must say this was very yummy! I added canned tomato instead of fresh and it was still very good! My husband loved it! Will be making again sometime!

 
Aug 16, 2010

This is a good recipe. I agree that it can be too dense or watery but that's easily fixed by partially baking the buttermilk crust before adding tomatoes and other ingredients. The second time I made this I replaced celery with some sauteed sweet anise (it's much better than it sounds I swear) and I removed the sour cream. I also replaced the green pepper with red bell because I don't like the bitter bite of green peppers. I think this is a good simple recipe.

 
Aug 22, 2006

I thought this recipe was good. A little watery, but a lot of flavor. I did cook this about 3 minutes longer. I will try the butterflake biscuits next time.

 
Jul 27, 2006

This recipes was disappointing. Too gooey to make again.

 
Jul 19, 2010

It was good, but a little too watery, but my husband loved it!!!

 

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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 480 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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