Margherita Pie from The Pie Society

Feb 2nd, 2012 | By | Category: baking and desserts, cook something
Margherita Pie from The Pie Society, Photo by Phrog E. Styre

Margherita Pie from The Pie Society, Photo by Phrog E. Styre

The Pie Society, is an Austin, Texas based pie bakery that offers complimentary delivery of the freshly baked pastries within a defined delivery area. Although, if your address doesn’t end with one of the designated zip codes, you could always ask nicely, and the bakers just might make an exception.

After all, nobody should have to go without pie.

Lindsay Leslie,  a.k.a. Pie Momma, is a co-founder of The Pie Society with Emily Kealey, a.k.a. Pie Maid. In addition to a selection of sweet pies, the duo offers savory pastries, too.

Lindsay agreed to share one of her favorite savory recipes with us for National Pie Month. She said, “Our savory recipe is one of my favorites… my kids LOVE it; plus, it sneaks in those vegetables!

I say when vegetables taste this good, who needs to sneak.

Margherita Pie Filling

  • 5 large tomatoes, sliced
  • 1 1/2 tablespoons fresh basil, chopped
  • 1/3 cup fresh mozzarella
  • 1/3 cup shredded mozzarella
  • 1/3 cup Parmesan cheese
  • 1/2 mayo
  • 1 tablespoon olive oil
  • one clove garlic, minced
  • 1/2 large yellow onion, diced
  • salt
  • pepper
  • prebaked crust of your choosing

Directions

Preheat oven to 350 degrees. Slice and salt the tomatoes and layer into a colander. Let the tomatoes drain for about 15 minutes. In a skillet over medium, add one tablespoon of olive oil. Add onion and garlic. Cook until onions are transparent. While onions/garlic are cooking, mix together the mozzarella, shredded mozzarella, Parmesan cheese and mayo. Mix onions and garlic to the cheese mixture along with the tablespoon of basil. Add one layer of tomatoes into pre-baked crust. Add a layer of the cheese mixture. Add a dash of salt and pepper. Add another layer of tomatoes, another layer of cheese mixture and dash of salt and pepper. Add one final layer of tomatoes, cheese mixture and salt and pepper. Sprinkle remaining fresh basil on top. Bake for 35-40 minutes.

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