Love Pi (e)? Today is Pi Day. 3.1415926 = Pi. The Virtual Potluck crew decided that we needed to get our Pi on and we created delicious pie recipes to share on this great mathematical day! We also have an awesome giveaway, because we appreciate our followers, and well….pi(e). See the full list of who made recipes below. The recipes are delectable, and you will not want to miss out! Also stop over to our Virtual Potluck facebook page and share your festive pi(e) recipes!
Savory Southern Tomato Pie
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup plus 3 tablespoons shredded manchego cheese
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 1/4 pounds mixed summer heirloom tomatoes
3/4 cup shredded mozzarella cheese
1/4 cup Duke’s mayonnaise
3 tablespoons breadcrumbs
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme
Freshly ground pepper
Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.
Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool.
Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.
Now, since this is a Virtual Potluck, we don’t want you to go home empty handed! One reader will take home over $300.00 worth of prizes, thanks to our sponsors at Beanilla, Oh Nuts!, My Spice Sage, Wholesome Sweeteners, Zak Designs, and Good Cook.
To enter, follow the instructions below. (You only have to enter on one blog – the entries will be pooled together to select a winner.) The contest will run through 8pm EST on March 21, 2013. You must be at least 18 years of age with a U.S. mailing address to win. No purchase is necessary; void where prohibited. The winner will be notified by email and must respond within 24 hours or another winner may be selected. (Please make sure email from info@30AEATS.com doesn’t end up in your spam folder.)
Savory Tomato Pie by 30AEATS
Crustless Crab & Asparagus Quiche by Diabetic Foodie
CatBoy Plum Jam Crostata by Cookistry
Mini-Lemon Pies by Miss in the Kitchen
Goat Cheese Quiche with Sweet Potato Crust by Farmgirl Gourmet
Carrot Jalapeño Cheese Pie by Cooking with Books
Lemon Cheese Danish Pie by Food Hunter’s Guide
Chicken Pot Pie with Bacon and Butternut Squash by Thyme in Our Kitchen