Best 6 Tommy Toe Pie Recipes

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Tommy Toe Pie: A Culinary Journey Through History and Flavor

Tommy Toe Pie, also known as Gypsy Pie, is a delectable and unique dish that has captured the hearts and taste buds of food enthusiasts for generations. Originating in the United Kingdom, this pie boasts a rich history and a captivating flavor profile that sets it apart from other traditional pies. While the exact origins of Tommy Toe Pie remain shrouded in mystery, its name is believed to derive from the Romani people, who were historically known as "toe-men" due to their nomadic lifestyle. The Romani people brought this culinary treasure with them as they traveled across Europe, introducing it to various regions and cultures.

This article presents a collection of Tommy Toe Pie recipes that showcase the dish's versatility and adaptability. From the classic British version featuring a combination of minced beef, vegetables, and a flaky pastry crust to modern interpretations that incorporate lamb, chicken, or vegetarian fillings, each recipe provides a unique culinary experience. Detailed instructions and helpful tips ensure that home cooks of all skill levels can successfully create this delightful dish.

Whether you prefer a traditional or contemporary twist, the Tommy Toe Pie recipes in this article offer something for every palate. Discover the secrets behind this iconic pie, learn about its historical significance, and embark on a culinary adventure that will leave you craving more.

Here are our top 6 tried and tested recipes!

EASY TOMATO PIE



Easy Tomato Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 21

1 piece Perfect Pie Crust, recipe follows, or 1 refrigerated pie crust (from a 14-ounce box)
All-purpose flour, for dusting
2 3/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 cup mayonnaise
1 large egg plus 1 yolk
2 teaspoons hot sauce, optional
8 ounces shredded sharp Cheddar
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon ground black pepper
3 scallions, chopped
4 1/2 teaspoons plain yellow cornmeal
Fresh herbs, such as dill, parsley or chives, for topping, optional
3 cups all-purpose flour
3/4 cup vegetable shortening, cut into small pieces
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
1 teaspoon kosher salt
1 large egg
1 tablespoon distilled white vinegar

Steps:

  • Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
  • Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
  • Preheat the oven to 425 degrees F.
  • While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
  • Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
  • Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
  • Top with additional herbs, if desired, then slice and serve.
  • Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
  • Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.

TOMATO PIE



Tomato Pie image

This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 8

3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds
1/2 small sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper
1 rolled 9-inch pie crust, store-bought or homemade
1 cup freshly grated sharp Cheddar
1 cup freshly grated mozzarella
1 cup mayonnaise
1/2 cup fresh basil leaves, torn, plus small leaves for garnish

Steps:

  • Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
  • Preheat the oven to 350 degrees F.
  • Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
  • Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
  • Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
  • Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

TOMATO PIE



Tomato Pie image

A savory summertime Tomato Pie made by layering tomatoes slices, basil onion and a cheese spread into a pie crust and baking it until golden and bubbly.

Provided by Lauren Allen

Categories     Main Course

Time 50m

Number Of Ingredients 9

5 roma tomatoes (, peeled and sliced)
10 fresh basil leaves (, chopped)
1/2 cup green onion ((or red onion), chopped)
1 9-inch pre-baked pie crust
1 cup shredded mozzarella cheese
1 cup freshly shredded cheddar cheese
3/4 cup mayonnaise ((or half mayo, half Greek yogurt))
2 Tablespoons freshly grated parmesan cheese
salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
  • Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
  • Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
  • Combine the grated cheeses and mayonnaise or Greek yogurt together.
  • Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
  • Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
  • You might also like, Garden Vegetable Pie.

Nutrition Facts : Calories 472 kcal, Carbohydrate 21 g, Protein 14 g, Fat 36 g, SaturatedFat 10 g, Cholesterol 36 mg, Sodium 604 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

TOMMY'S TWO-TONE PIE



Tommy's Two-Tone Pie image

My middle son brought this recipe home from school when he was in junior high. He bugged me until I got the ingredients and then bugged me some more until I let him make it. It is really simple and really good and almost fat free.

Provided by Diana Collins @dianajcollins

Categories     Pies

Number Of Ingredients 5

1 package(s) jello fat-free devil's food instant pudding (or a dark chocolate fudge)
1 package(s) jello fat-free white chocolate instant pudding
2 package(s) 8 oz. fat free cool whip
1 - keebler reduced fat graham cracker crust
1 1/2 cup(s) fat-free milk, divided

Steps:

  • Mix each pudding mix separately with 3/4 cup milk.
  • Add 8 oz. package Cool Whip to each pudding mixture and blend well.
  • Spread dark chocolate pudding in pie crust.
  • Mound white chocolate layer on top.
  • Refrigerate 4 hours.

BEST TOMATO PIE



Best Tomato Pie image

Cheesy tomato basil pie is a summer staple at my house. I always make two: one for me and one to give away. Use fat-free mayonnaise to cut down on oiliness (and calories!).

Provided by UglyOldHag

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h

Yield 4

Number Of Ingredients 9

1 (9 inch) refrigerated pie crust (such as Pillsbury®)
1 ½ cups shredded mozzarella cheese, divided
5 Roma tomatoes, or more to taste, cut into wedges
1 cup loosely packed basil leaves, coarsely chopped
2 cloves garlic, minced
½ cup fat-free mayonnaise
¼ cup grated Parmesan cheese
⅛ teaspoon ground white pepper
8 whole basil leaves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
  • Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
  • Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
  • Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

Nutrition Facts : Calories 415 calories, Carbohydrate 34 g, Cholesterol 31.5 mg, Fat 23.9 g, Fiber 4.2 g, Protein 18.8 g, SaturatedFat 8.9 g, Sodium 790.5 mg, Sugar 6.9 g

FRESH TOMATO PIE



Fresh Tomato Pie image

A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.

Provided by Britt Terry

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
¾ cup mayonnaise
⅓ cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the pastry shell for 8 to 10 minutes or until browned.
  • Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
  • In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
  • Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 23.8 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 305.6 mg, Sugar 4.4 g

Tips:

  • Use fresh, ripe tomatoes: The quality of your tomatoes will greatly affect the flavor of your pie. Choose tomatoes that are in season and have a deep, red color.
  • Don't overcook the tomatoes: Overcooked tomatoes will lose their flavor and become mushy. Cook them just until they are softened and have released their juices.
  • Use a good quality pie crust: A flaky, buttery pie crust will complement the sweet and tangy tomatoes perfectly. You can use a store-bought crust or make your own.
  • Add some herbs and spices: Herbs and spices can add a lot of flavor to your pie. Try adding some basil, oregano, thyme, garlic powder, or onion powder.
  • Top the pie with cheese: Cheese is a classic topping for tomato pie. You can use any type of cheese you like, but mozzarella, cheddar, and Parmesan are all good choices.
  • Bake the pie until the crust is golden brown: The pie is done baking when the crust is golden brown and the filling is bubbling.

Conclusion:

Tommy Toe Pie is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are serving it for breakfast, lunch, or dinner, this pie is sure to be a hit. With its sweet and tangy filling, flaky crust, and cheesy topping, Tommy Toe Pie is a dish that everyone will enjoy.

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