Yellow and Purple Tomato and Piedmont Onion Pie 12.000

Tracy A. Woodward/The Washington Post

Top Tomato 2010 finalist Aug 11, 2010

Middleburg resident Brian Lichorowic says yellow tomatoes were brought up from Peru to American trade ports and were the first variety known to the colonists. He pairs them with purple tomatoes in this rich pie because he likes the color combination.

We used Marie Callender's 9-inch deep-dish frozen pie crust shells (a two-pack), available at Safeway.

Servings: 12 - 16
  • 1 pound yellow and purple tomatoes, preferably golf ball size or slightly larger, cut into small cubes (about 1 1/2 cups)
  • 1 teaspoon salt
  • 3 tablespoons salted or amish-style butter
  • 3 or 4 medium onion, preferably locally grown, cut into small dice (3 to 4 cups; depends on the size pie crust you use)
  • 1 pound Manchego cheese, freshly grated
  • 4 tablespoons flour
  • Leaves from 1 clamshell pack (1.66 ounces; about 24 leaves) basil, rolled and cut crosswise into strips (chiffonade)
  • Two 9- or 10-inch frozen deep-dish pie crust shells, defrosted (see headnote)
  • 3 large eggs
  • 1 cup heavy cream


Preheat the oven to 350 degrees. Have a large baking sheet at hand.

Place the chopped tomatoes in a colander and sprinkle with the salt; toss to coat. Let drain for 20 minutes.

Meanwhile, melt the butter in a large saute pan or skillet over medium heat. Add the onions and cook for 20 minutes, stirring occasionally, until they are softened and mostly translucent. Remove from the heat.

Toss the grated cheese with the flour to coat; reserve 1/4 cup for sprinkling.

Add the drained tomatoes, three-quarters of the basil and all but the reserved 1/4 cup of cheese to the saute pan or skillet (off the heat); mix well. Place the pie shells, in their plates, on the baking sheet, then divide the tomato mixture between them, spreading it evenly.

Whisk together the eggs and cream in a bowl, then pour half of the mixture evenly over each pie. Scatter the remaining cheese over the top, and the remaining basil in a circle on the surface of both pies. Bake for 35 to 40 minutes, until the crust is nicely browned and the filling is firm.

Let sit for 5 minutes before serving.

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Recipe Source

From Brian Lichorowic of Middleburg.

Tested by Bonnie S. Benwick.

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