My aunt makes a delicious tomato pie. It’s a minimalist dish that helps the flavors you use stand out. I’ve never made it, but I’ve eaten it a lot, which makes me an expert on how to remake it as something else. … ? Ha. No. But it gives me a decent template to work with. Enter the pepper pie.
Fair warning: I took zero notes while making this, and I didn’t measure a thing. Measurements and times are based on guesstimates.
- Pie Crust
- Good grainy mustard
- 1 cup of thinly sliced peppers (I can’t tell you what type mine were. They popped up from a friend’s compost pile.)
- 1/3 cup thinly sliced sweet onion
- 1 cup of shredded Parmesan cheese
- Slightly pre-cook your pie crust. You want the bottom cooked enough to not longer look or feel like dough. Likewise, pay attention to the edges. They burn easily, and no one likes that.
- Spread a thin layer of grainy mustard on the bottom of the slightly cooked pie crust. Adjust based on your taste. (At this stage, you could also spread a little cream cheese on the bottom, which would add a nice creaminess and help with the dryness of the finished pie.)
- Sprinkle a smidge of the parm on the mustard.
- Layer sliced peppers and onions into the pie.
- Sprinkle the remainder of the cheese on top of the peppers and onions.
- Cook for roughly 10 minutes in a 350 degree oven. You need the crust cooked and the cheese melted.
- Slice and eat!
As you can see in the picture, I paired mine with freshly sliced tomatoes and topped it all with a balsamic reduction and fresh basil. The finished pie is a bit dry compared to tomato pie, so a sauce on the top or the addition of cream cheese in the pie really help add some desired moisture.