As far as pies go, this tomato pie is the best thing I've eaten all summer - and I'm a mega-fruit pie loving kinda girl. This recipe is bright and tart, with a touch of tomato sweetness poking through. The sour cream only adds to the savory tang, and when paired with fresh thyme and homemade cottage cheese, this dish is surprisingly light and summery instead of being overly hearty and filling. It travels well, making it the ideal dish for picnics, potlucks, and make-ahead recipes for dinner parties.
Also! The buttermilk in this recipe comes from using the homemade buttermilk cottage cheese
that I posted prior to this. If you use regular store-bought cottage cheese, then there's no buttermilk in the pie. :)
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
You don't need to peel the tomatoes before putting them in the pie.
You can make the crust a few days ahead of time, if you like, but don't bake it until you're ready to make the pie. Keep the raw crust in the freezer until you're ready to use it.