Print Recipe

Loretta Lynn's Tomato-Cheese Pie

RG

Ingredients

Pastry

  • 1 1/3 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup Crisco
  • 3 tablespoons water

Filling

  • 1 cup grated Cheddar cheese
  • 1 cup grated mozzarella cheese
  • 1 cup ricotta cheese
  • 1/4 pound mushrooms, chopped and sauté ed
  • 2 tablespoons chopped onion
  • 1/4 cup canned salmon, flaked
  • 3 to 4 tomatoes, wedged
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/4 cup green onions, chopped
  • Salt and pepper

Instructions

  1. Pastry: Mix pastry and roll out on floured board. Line a 9-inch pie tin.
  2. Filling: Combine Cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into pie shell. Arrange tomato wedges on top in a tight overlapping circular pattern. Sprinkle with herbs, salt and pepper.
  3. Bake at 325 degrees F for 20 minutes.
  4. Cool for 15 minutes before serving.



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