It's as Easy as Pie!
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- Опубликовано: 11 сен 2022
- #acrehomestead #cookwithme #homemadefood
Tomato Pie Recipe - scratchpantry.com/recipes/202...
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18-inch wooden spoon - amzn.to/3QvL9e3
Ball Canning Cookbook (My Favorite!!) - amzn.to/3w2SZlX
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Redmond Real Salt | Use the code ACRE for 15% off
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ButcherBox - scrat.chat/butcherbox | Sign up through my link to get two (2) 100% grass-fed NY strip steaks and raw cold cracked lobster meat for free in your first box!
Bulk Food Storage Containers:
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Becky Acre Homestead
PO Box 873912 Vancouver WA 98687
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If you want to learn more about freeze drying here is a link for you! affiliates.harvestright.com/idevaffiliate.php?id=1129&url=160&tid1=youtube&tid2=20211021&tid3=_WF-0osKFGw
Try to repot some of the celery at the old house and transport it will continue to harvest well into the winter in a sunny area in the house. Celery is really hardy. or replant asap and maybe get some self-sustainable
That's a good idea!!
Hi Becky, I made the same enchilada sauce and had the same syphoning issue happen to me in the pressure canner. I have had that happen to my tomatoes that I canned too. It's really disappointing to lose product and I am furiously researching what causes this. I had proper headspace, rings on finger tight, and properly vented and cooled my canner. If you find out anything or have any other tips please let us know! :)
Yesss thanks!
Wow! I see that Harvest Right is now doing layaways for their freeze dryer. So cool.
Becky I retired about the same time you started your channel. I never gardened before and I’m not the best cook. But you gave me the confidence to start gardening with my son and I’ve started to cook more variety of things then I used to. I’m always so proud of myself when something new I cooked comes out good. Thanks so much for your advice and channel.
That is awesome! Thanks for watching!
That is wonderful! I hope you're enjoying retirement and congrats :)
@Susan Miller nothing better then being retired and cooking with a touch of gardening thrown in. This year I just did herbs, but I lost most of them due to my seizures acting up all summer. I’ll just have another go at it next year. You’ll be an AAA+++++ cook in no time. I started cooking at 9 and love it. Sad to say I am not much of a baker, but I still bake. I can make bread with no problem. Other desserts just don’t turn out as pretty as I want them. Oh well but mostly it all tastes good. My problem is (like Becky) I just look at a recipe and do my own thing lol. I don’t measure bad habit. I am trying to make myself follow recipes and then change anything I want to next time I make it if needed. Happy Cooking and don’t forget an apron. Shhhh I am a messy cook lol.
@@christinainmichigan6726 the baking requires good measuring and timing. I'm really poor at soups. Idk why. I have one easy soup thats the only one that ever tastes good!
Good for you! I'm retiring in a few years myself, hoping my big garden will finally get all the attention it deserves. Can't wait!
Tip: to crisp up limp celery, soak them in water. After you wash them up, put them in a basin of water and store in the refrigerator overnight They suck up the water and crisp right back up. It actually doesn't take 24hrs, a couple of hours and boom FIRM AND CRISPY. 👌🏽😉
Or before you use them, let them soak in ice water, works like a charm!
Yeahh, it works for lettuce too.. Basically all the leavey vegetables will work.
Yes!! We do this with carrots, parsnips, radishes, etc. We also keep asparagus upright in a small bit of water.
Thanks for the tips I throw away so much celery. I really only use it for tuna and stuffing so it goes bad.
The siphoning may have happened when you had to restart the venting. Temp and pressure changes, especially when relatively sudden, can cause siphoning
When I was younger I had an Older Woman who was so special to me tell me to put alittle white Vinegar in my Pie Crusts. A tsp...so just a small amount. And it would make a flaky crust. To this day I do this. Shes no longer with us but in my thoughts every time I make Pie Crust. 🌾🍂🍁🧡🍁🍂🧡🌾🍁🧡🍂🍁🧡
If you put your celery in water and put it back in the refrigerator it gets the crunchiest sweetest best taste that I ever imagined. Give it a try! For those pieces you’re going to use in your potato salad, I would definitely do it. Be sure to cut the bottom off so the water can soak back up inside the celery shaft.
I recently learned this and it is such a game changer!
oh good to know! I have tried this with lettuce and other leafy greens before, but never celery ! -Cara
Putting aluminum foil around celery seems to help keep it fresh in the fridge once it's washed and dried off I had put it in the fridge that way and it kept for almost a month
This is a great tip! I’ve tried it and have always stored celery this way. Learned it from a pizza place that I worked at. They did it in much larger quantities of course but a nice air tight will work wonders.
I'm going to do that right now. I have celery in the fridge just sitting there waiting to be used. In water it'll go.
Hey Becky. I’m rewriting this from a past video with hopes that you will see it 🤍🕊
Your videos have been helping me a ton this past week… I miscarried after 14 weeks being pregnant and my heart breaks every second… but your videos give me peace of mind and keep me relaxed for even just 45 minutes… thank you for posting… 🤍🕊 I was excited for our pregnancy journey together but for now, I will just enjoy yours ❤️ My chance will come again soon 🫶🏼
I know your pain it gets easier with time xoxo ❤️🩹
I'm so sorry, I know how you're feeling and wouldn't wish it on anyone. You're going to be ok, it takes time, but it gets better. Be gentle with yourself. ❤️
God bless you, Tiny. Yes that chance will come again. It was a terrible thing that you and your loved one had to endure. Sometimes there us no reason other than it just wasn't ment to be this time. My love snd prayers for happier days❤🙏😋
I am so sorry for your loss! I have lost children also. Hugs
Tiny, my heart breaks for you. 🙏
To keep the crust from getting soggy from the tomatoes without having to salt and drain them...put a layer of grated mozzarella down on the crust first...then the tomatoes, then the filling on top. We absolutely love it. I make this pie the same way but instead of just cheese, chopped basil and mayo..... I use drained spinach and tons of garlic, basil, cheese and mayo.
Can you taste the mayo? I’m not a mayonnaise lover so I’m afraid if the flavor is strong in this pie I won’t care for it.
@@dnmckay Not at all. You could substitute an egg if you want.
Danielle, my daughter can’t stand mayonnaise but she loves tomato pie!
Use Greek yogurt in mine.
I went past a farm stand that had $10 boxes of tomatoes yesterday, so I bought a 25 lb box… I hope I can do them justice. It is 100% your influence. “Becky told me to do it.”
Wow! Id like to buy a box or two, also!
Good for you, enjoy the process! 👍
When you have a little one you’ll trim the extra crust and spread butter on it with cinnamon and sugar. Then bake.
Yes! And spread a little jam on top. Yum
Most of my soup recipes start with a sauté of onion, carrot, and celery. So when I have those items and they are starting to get a little iffy, I sauté a big skillet of them and freeze it that way. It really speeds up soup making as I get out to thaw and then quickly am adding the other ingredients. All the chopping and peeling is behind me.
I also dehydrate them. They rehydrate beautifully and cook up perfectly. Nothing goes to waste in my house, lol.
Yep pretty sure the holy trinity of soup aka celery carrot and onion are called mire poix
Hi. I do the same thing. Saves so much time and mess. I like to include garlic. I also freeze little lots of sautéed red capsicum (peppers for you guys I think), onion and garlic.
That tomato pie looked amazing.
Becky, I buy extra produce and preserve it for winter soups and pot pies etc. I like to buy veggies on the mark down rack in our local grocery store and do the same thing. I feel I am saving money this way. I do the cleaning of the veggies and cutting them up and hubby does the vacuum sealing. We also buy our meat (there is just the 2 of us) when on sale and vacuum seal for just the two of us. I also do the same for say I want to cook for 4 or 5. Saves time and money. I also give frozen veggies and meat to family members as gifts and a recipe card on how to fix said dinner. I have found they really like to be given this as a gift. I also give cooked meals to those who need it cooked because they are sick or need it later in the week. Love watching you. Betty 🥰🥰🥰
I love when you taste something and your eyes double in size because of the goodness, love your vlogs🌻
We call our Pup "Hopeful" every time I'm cooking. He sits at the kitchen door just hoping and praying Momma drops something. LOL
I love to watch your face when you taste the food. Your eyes get big when it's good!
Thanks for sharing!
I remember you making this last tomato season and wanted to make it now that I have an abundance of tomatoes in my garden. I just wanted to say how amazing your new website looks. It's my first time heading over there for a recipe. Josh did such a great job. I have my own website and I cannot imagine the work that went into getting this so organized and recipe printer friendly for us. THANK YOU JOSH!
I literally made tomato pie last night when I saw this video come out! How fun!! It was like we were actually in the kitchen together, not just virtually in the kitchen together! ☺️ I don’t even like to tomatoes, but this is one of my favorite meals! Pro tip: in our house we add celery seed or celery salt to the crust and bacon, chives, and basil to the layers of tomatoes. Sooooooo good! The bacon is a wonderful addition! I always tell people that it seems like a strange food, but just wait till you actually try it! I truly love you channel, Becky!!
Yummm! That sounds so good!
Mayonnaise might seem weird, but it’s eggs and olive oil….
Becky have you tried making Celery Salt from your freeze-dried celery. If it works well for your garlic it should work great for the celery as well
I comment this once a week at least, but I am loving all this natural light in your new home 🥰😍
I agree! There also is not as much echoing as in her old house.
@@shayshaymann113 Indeed! It is so beautiful 😍
@@vickiblizzard1001 That is true! I am so happy for her 😊
I’m from the south - Louisiana - and tomato pie is a dish many many people make. I’m not a tomato fan 😩 but my husband is and I’ve never made him one. I think I’m going to try one just for him.
Hi Becky, I'm curious about freeze drying the celery. Let me know how that comes out. Also, I wanted you to know that because of you, I just started to learn how to do gardening. I really love it and find it very therapeutic. I recently started kidney dialysis, so this is mentally helping taking my mind off it. Im fall planting veggies that can supposedly take cool to cold weather. I treat each plant like my baby lol. I will be 61 in October! Better late than never! You have taught me so many tips. Thank you so much!🥰❤️
I also watch The Hollar Homestead and have been intrigued by her Tomato Pie. However, Josh and your reaction have convinced me to give this a try. My husband will appreciate the addition of a little meat, I was thinking I’d maybe cut up some cooked bacon and add that to the layer of tomatoes. Great video! Thank you for always inspiring me to try new things in the kitchen that otherwise I’m guaranteed not to try.
bacon would be good too!
Omg yes bacon would be fantastic with that pie!
I made this after watching Ben and Meg as well! So yummy! I sprinkled beef bacon on top but layering it in would be delicious as well! I went lazy and didn't make a crust...
That sounds delicious!
@@AcreHomestead I love all your videos I've been watching you for a long time I love all the things that you cook and preserve but I am interested in how's your pregnancy going and when's your due date
Always inspired by all the produce you get through. Having a lovely, spacious, light bathed kitchen is just what you needed. You've found the perfect spot.
I don't remember where I heard it but I learned to keep my fresh celery wrapped in foil and placed in a open bag in the bottom of my fridge. It stays crisp and ready to use for months this way. I don't know why or how it works but it does. I also freeze dry and powder it to add to soups and dips and to make celery salt. I love your precious kitchen pups! I have a few of those myself. Killing it Becky....I gotta try that pie now. 😍
I follow The Hollar Homestead, too. Love watching both them and you. It’s nice to see cooking with homegrown or local farm produce and to see you ladies cook from scratch. Excellent!
When I make tomato pie, my first layer in the par baked crust is caramelized onions (not raw) and then add the sliced and seeded tomatoes. Then I alternate layers of cheese filling and tomatoes as you did. It is devine. A real nice southern dish.
That sounds so incredibly good❣
My family isn't a big mayo fan. Does this have a strong mayo flavor?
@@tonyaloftis6973 I have not found this to be true. The cheese dominates and the texture is not at all mayonnaise-y.
@@marthalorden8498 Yes, basically mayo is just egg and oil, and if there is any taste at all, it will be smothered by the other ingredients.
@@tonyaloftis6973 Wonder if you substitute with sour cream? I don't like too much mayo either...
Hi Becky, I love the light in your new house. The videos are much better because of the lighter cabinets and the other natural light you get in your new kitchen. It makes watching you cook and preserve even better! Keep up the great work. PS. Don’t forget to save some sweet potatoes, apples and pears processed with no sugar for the new baby. He/she is going to love your food. Best wishes!!!
I’ve been cooking for many years for my family & now just my husband & I, but never really preserving fresh food-except for a few canning days. I love your channel! You are always so cheerful & if you goof up you just take it in stride. Thanks for all the freezer tips & how to make all those delicious recipes!!! Hugs to ya little lady! You’re a delight to learn from!
I absolutely love this channel! It has become one of my go-tos on YT. Becky has a wealth of knowledge, wonderful recipes and creative ideas that she shares. Lots of things she just knows... but even if she is trying something new or doing something for the first time- she shares it with us too! Her mistakes or things she may change aren't cut out. Sharing the not so great outcomes is so important. It helps me seeing that someone as wonderful as Becky makes mistakes or does some things in a rush and not always perfect too! Her hard work is paying off. Not only for her family but for us viewers as well! Becky- thank you for sharing your life w us!
If you’ve never tried roast celery you’ve missed out, great flavour.
🙋🏻♀️ Becky, You can use eggroll wrappers when making handheld apple pies for Josh. The crust will be more crispy instead of flaky. I also use the eggroll wrappers to make cheese sticks (mozzarella or pepper jack aka stuffed jalapeños). If I want it extra crispy I do a simple flour, egg and breadcrumb/panko breading over the wrapper. You can also cook them using an air fryer instead of an oven.
I wrap an apple with cinnamon with egg roll wrappers and then air fry them. Bite sized, and SO good!
Would wonton wrappers also work?
@@Letycs yes it would work with the won ton wrappers
The peach pie filling Becky made would be good in the wrapper,also I made enough and froze some extra !
Puff pastry I think would be awesome also.
You can dry the celery leafs and use in salads and such
The first time I ever heard of a tomato pie was when I was watching Mrs Lori from Whipperwill Holler make one and she also used a crust. I've never made one before. Your's turned out beautiful Becky and it looked delicious. I have a suggestion for the freeze dried celery; you can turn it into celery seasoning by making celery salt mixing equal amounts of salt with the ground celery. It is delicious on fish ands just about anything.
9:12 every time I watch one of your videos I am more and more convinced to buy a freeze dryer haha.
12:18 so smart making the pierogi as a way to use up extra potatoes! We just harvest our potatoes and I have been trying to think about different ways to use them up 😊🙌
They are so good!!
@@AcreHomestead You have inspired me to make some tonight! 😊
@@bluebirdhomestead I made some last night! Of course, I bought them frozen and boiled them. But made an onion apple chutney to accompany them. Which was delish!
I loved all of your videos but could you let us know how is the pregnancy going and when's your due date
@@kellyjd1978 ohhh an apple chutney to accompany them sounds divine 😍
For the tomato pie try making a cornmeal pie crust and add some herbs to the mayo cheese mix
Becky you need a sink that doesn't have any divider! I been having one for years and is sure nice to fit the roster in and wash it without any problems! I know you will love it!
Tomato pie is so good! I’ve made it for years. Yum!
Love your videos. Always waiting for that notification button to let me know. You are an inspriration to me and this year I started a small garden and put what I could in the freezer. Thank you for sharing your life with us.
Becky, I make a similar tomato pie as soon as they are ripe and delicious. Once my blind baked crust has cooled a little I spread a generous amount of Dijon or whole grain mustard on the bottom, on go the tomatoes, herbes de Provence (dried) and cheese (no mayo!).
Best thing ever!
I like your recipe. Maybe add Gruyere also.
That sounds wonderful, thanks!
This year was my first tomato pie and I loved it! But I sauteed carmelized onions and the garlic together first to add that delicious sweetness with the acidic tomatoes. The chopped fresh basil added amazing flavor also. Sooooo good! If you have canned carmelized onions or onion jam you wont regret adding it in this recipe.
I’ve never heard of tomato pie before, I’m going to have to try it!
As you were squeezing those tomatoes, I was thinking gosh.. there's got to be an easier and less time consuming way to get all the liquid out of those tomatoes. So I put my little brain in motion and came up with this.... Lay all the tomato slices on the grid as you have done and then keeping them over the sink to catch the drippings just take your rolling pin and go over those tomato slices a few times to get rid of all the excess liquid that you don't want from the tomatoes. Now, will this work and will it be easier?? Maybe or maybe not. But in my little minds eye I think it would be a good and time saving solution for those tomatoes. I could tell when you taste tested the tomato pie it was a hit with you because your eyes tell all. Your eyes are definitely your signature mood when something is delicious! Great video!
I am 28 weeks pregnant. This baby loves anything with tomatoes! A couple weeks ago it was cool enough to bake and I made a tomato pie. My husband's first words "I think you took this tomato obsession too far" lol! But them he took a bite! I did add Dijon. And cooked the onion down with bacon! Served with baked chicken breast with a Dijon and panko crust to tie it together! Ibhave since prepped and froze enough for 4 more pies over the winter! You inspire me!
You might consider one reason your Enchilada Sauce looks "low" is, perhaps, because when heated, food expands and that's how you filled your jars. So, once they cooled down, it appears less is in the jar. Just thinking out loud. Thanks for sharing.
Hi Becky I love the way you make your crust.
I grow celery mainly for the leaves. They make great celery powder when dried and blended.
I really love the celery leaves. I’ve used them in place of parsley. It’s so delicious
I love your name.
As you cut your celery it sounds crisp to me. I love your channel. You are the most authentic person I have met at this time. A joy to watch & to learn from❣️ Thank you, Becky❤
Becky, whatever pies or tarts you're making, sweet or savory, don't forget you can make mini 'tartlets' in your muffin pans too. They come out very cute and handy for portion sizing and freezing, and for serving at dinner parties etc. And remember, a lot of leafy veg will get crispy again when the bottom tips are cut off and then stood in water. Cellery, spinach, spring onions, chives, parsley, etc, even carrots. You can harvest them and stand them straight in water like cut flowers until you're ready to process them. Refresh the water every 12 hours or so if you need a while to get to them.
Yes! I made mini tomato pies also.
I vacuum seal and freeze, diced carrots, celery and leeks as a base for sauces etc (we are allergic to onions) but leeks are a great substitute
Becky, I add bacon to mine. Fry up as much as you want, very crispy and add it to the topping mixture. Might give just the meat Josh is looking for but still mainly tomatoes. I love it too!
What a great idea to get some protein in there, that just might get my hubby to eat it.
Ty Becky for giving Meg from Hollar Homemade because I made it from her recipe and it was delicious 🙂💐
So funny that I’m watching this, by coincidence, just 2 days after I pulled out my tomato pie recipe and have the ingredients on my grocery list. My mouth is watering watching this. This IS one of our FAVORITE summer dishes. I stumbled across this recipe last summer and made it for the first time and fell in love with it. I need to watch Megan. I haven’t seen her version. They don’t live too far from me. I’m in SC. It reminds me of a tomato sandwich in pie form. YUMMY!!!
You are too young but back in the 80's the Bisquick company printed a recipe for impossible pie. The tomato pie was sooooo good. You can make your own baking mix. Definitely worth digging up the recipe.
Janet, that's how I learned how to bake an Impossible Tomato Pie!
I still have the original Bisquick Zucchini Impossible Pie Recipe and your are right, it is delish!!
My gramma used to make that and it was so yummy! Thank you for reminding me.
Hmmm.. If you make this and add some Impossible burger meat to it, wouldn’t it be an Impossible Pie? Just saying… ☺️🤗
@@lottatroublemaker6130 Ha,Ha
Yay!!! I downloaded so many of your videos to watch while I was on my cruise this last week and I’m so excited for new content!! Love you Becky!!
Yay! Thank you!
You could save the juice from the tomatoes for a vegetable broth. You can also save the tops and bottoms of the tomatoes along with onion skins in the freezer and when you get a goodly amount you can make vegetable broth.
You preserving all this ahead of baby time WILL help more than you realize. I did major meal prep in my nesting phase and it helped so much the 1st year of us being a true, real family(finally. We were told we would never have children. Surprise going on 5 years now.)
I like Josh's idea of adding sausage, but BACON! 🥓 It might work better if you added it as cooked and crumbled, and you would get a lighter more summery flavour than the sausage. Think BLTs.
Cream of celery soup is one of my favourites!
Ohh. Yum
Evening Becky from the UK. Love love live your videos and the inspiration you give me! I'm watching your videos over and over and feel so excited about it my plans... just wish the housework would stop long enough for me to actually act on the plans!! Take care and thank you x
Just made this since where I am it is cool enough for the oven to be on. I added bacon no onions. So excited it smells amazing.
You are truly my inspiration!! Can’t get enough of you my favorite videos by far ,don’t know what I’d do without your beautiful knowledge always new ideas Thank you ever so much!!
Hi Becky, I hope you are feeling better. That nausea is a little hard to work through. How are you & the baby doing?So happy that the girls are at the new house. I have always wanted to try making a tomato pie. After seeing you making this today I will be making this very very soon. I also love yellow squash. So so yummy. I love your sweet puppy dogs. They are so beautiful & such good babies. I cannot wait to see them with the baby. Enjoyed watching as always. Until next time take care.
Don't hold your breath. She's already said she won't be filming the baby at all. Sad, but I do understand.
I love the switch out editing. I will definitely copy the pie crust recipe. ❤️
Josh says “you can taste the mayo. Don’t put that in there” I belly laughed…then the Italian sausage! Love this recipe! I want to try it so bad but in the middle of whole home renovations! Keep em coming! Love your channel!
Goodness, you could use an elevator or an incline cargo stair lift. When my grandmother canned a lot, my grandfather installed an elevator from a closet upstairs to her cold storage room in the basement. Truly was a big help.
I'm hoping they can put a dumbwaiter in eventually.
Becky, thank you for the encouragement! I'm pumped 😎 I prepared and canned your jalapeño hot sauce recipe last night. Thank you for that enthusiasm 🙏 😊 When you acknowledged that food preservation is time consuming, I feel that same feeling every day and thankful for food preserving ideas you share.
I have made that Tomato Pie so many times this year. I have never heard of it until I started following The Hollar Homestead. Meg’s recipe, from @hollarhomestead, is amazingly delicious. The basil definitely gives it that extra layer of flavor. It has become a family favorite in my household. Nice job on the tomato pie.
Me, too! And I found a recipe for eggplant pie, too! I highly recommend both!
@@ALee-xf2vm oooh, eggplant pie. Do tell. Where may I find that recipe?
@@ALee-xf2vm eggplant pie sounds delicious!
Another reason to remove lids is if it didn't can properly, bacteria builds and if the lid is on the glass can burst. If the ring is off, the lid just pops off. We had exploding tomatoes one year when I was a kid. I'm so glad you share that with people.
For the tomatoe pie if you don't want to make a pie crust I use crescent rolls, just roll it out as a pie crust and it works wonderful 👍
Chopped basil with onions and tomatoes and top with freshly grated parm really puts the tomato pie over the top. It’s a family favorite here!
I live in the south and most add eggs to the pie .... sort of like a quiche.... I'm excited to try your version because it looks very delicious! 🍅🌻
The reason why i love this channel is bec becky shows the whole process from planting , harvesting to preserving the food she grows. No food waste. Keep up the good work becky!🥰
AWWWW HOW cute... the look on their faces of the puppy are too much... cuteness
I am so thankful for your videos Becky! I look for them daily. I am so thankful for your passion and positive attitude! 🙏 Thank you so much for all of your tips and tricks. I currently am making your sliders you made last week. The house smells amazing!
Love home grown tomatoes! Your pie and especially that crust looks amazing!!!
I used the Smitten Kitchen recipe, called for dijon mustard as well...real good
I just put my Tomato pie in the oven now! I made mine with almond flour instead so I'll let you know how it turns out!
I love your kitchen and the way you organize as you go. Your recipes are becoming my staples in our home too. You’re an amazing teacher and person Becky ❤️🤗
A few tips: 1. Catch the tomato juice from the tomatoes of your pie and use that otherwise including possibly reducing the tomato juice and then adding to your tomato pie for additional flavor (it's so worth it). 2. You can put white sugar in your blind baked pie crust set up as that will make slightly caramelized white sugar that adds an amazing dimension to subsequently otherwise baked goods. This tip is compliments of Stella Parks of Serious Eats. I suggest looking up this method as you can make baked sugar to use in baking without needing to use the sugar as weight for blind baking. Thank you for sharing your videos with lucky us!
What is “blind baking” & how do you “bake” sugar? Thank you!
You and Hollar Homestead are my most favorite RUclipsrs!
Something for you to try- One of my favourite side veg dishes to go with a roast joint 🇬🇧is braised celery. I braise it in a covered dish in the oven. Celery, veg stock a knob of butter and seasoning (salt, black pepper and a smidgeon of nutmeg)
This pie is so interesting. I'm going to need to give it a try. Great video Becky :)
Going to make this, this weekend! Thank you for sharing! Looks absolutely delicious
I have made this twice, it's delishious. Ty
Quick tip for pie dough, if you don’t have vodka (or if you don’t want to use it because it’s expensive like my great grandma!) then you can also use a tbsp or so of white vinegar! I always have done this and the flavour doesn’t come through or anything but gets the same results as vodka.
Hi Becky, next time you make tomato pie (cuz I know you will) surprise Josh with a little protein, we always layer in cooked bacon to ours. YUM!!!
I too follow Meg and Ben at Hollar Homestead. I have not tried the tomato pie but I may have to. Thanks for everything you do and showing us how to do it too.
You can make a zucchini bake (no crust) with your overflow of zucchini too; 🥒🧄🥚mmmm delish
👋Becky here’s a Tip: if you remove the middle section that has the seeds on those pumpkins or zucchini’s they won’t get watery and they will fry beautiful.
Your pie looks and sounds delicious 😋
Love how you do your pie shells. Good idea!!!
Been loving all these videos I’ve learned so much from you Becky, and used so many tips and tricks Thankyou
I love this recipe. Thank you for reminding me. I used bacon in mine and it was delicious
The tomato pie looks delicious
The cheese and mayo is definitely a “protein” (animal product)
I love watching your videos! They are always so informative and fun to watch. Thank you for making such great content ♥️♥️
The inside of your fridge is a dream! So beautiful chocked full of produce!
BTW I just made this pie again, this time I changed the flavors to Mexican inspired by adding roasted chilies and pepper jack cheese. I’ll let you know how it tastes😊
Oh yum!
It was delish! Paired with a salad with honey lime vinaigrette and avocado. 😋
Hi Becky, the tomato pie is a definite for me to try, just need to wait for tomato season here in New Zealand. Thanks for the great recipe, can't wait!
Same here!
I make my tomato pie similar to you and layer the cheese mixture with tomato layers. It turns out so good that way! I look forward to my summer tomato harvest each year just so I can make tomato pies. Made a pie each week for like a straight month last year! I also usually put a cookie sheet under my pie pans when I'm using pie pans. Makes it easier to put in and out of the oven, but it also makes for easy cleanup if anything boils over!
Love from NC! We love your channel
Thanks so much!!