THE AMAZING, VANISHING TOMATO PIE

I realize "tomato pie" sounds boring, but this recipe is anything but. My Jersey husband thought I was making something similar to the "tomato pie" in Philadelphia which is bread-like pizza crust topped with tomato sauce. Even though he soon realized mine was quite different, he thought it was delicious. We quickly polished off the entire pie, minus the piece I dropped on the floor that was demolished by my dogs!

You must try this recipe, from “Dishing Up The Dirt”: Heirloom Tomato Pie With Almond Flour Curst, unless for health reasons you need to avoid nuts or tomatoes.

LYCOPENE

-A potent antioxidant found in tomatoes

-Gives tomatoes their red color

-Is absorbed better when tomatoes are cooked and when served with healthy fats such as nuts

-Helps fight cancer

-Reduces risk of stroke and heart attack.

What I did differently for the crust:

-Instead of 2 cups of almond flour, I used 1 and 3/4th cup almond flour, 1/8 cup ivory wheat flour, and 1/8 cup arrow root powder. (I wanted to use 1/4th cup arrow root but ran out and since I had ivory wheat flour I used that. I did this to help the crust bind better since I was eliminating the oil.)

-Did not use oil, instead added 1/3 cup McDougall corn butter

-Did not add extra water

-Did not grease the pie pan. I cut a round piece of parchment paper and put it on the bottom of the pan.

What I did differently for the cashew herb filling:

-Only added 1/4th cup water, did not need more

-Reduced salt to 1/8th tsp

-Blended in my Vitamix rather than food processor

What I did differently with the tomatoes:

-I sliced 5 medium tomatoes from my garden and did not use any cherry tomatoes

-Drained slices on a clean kitchen towel

-Did not add oil

-Did not add pepper or more salt