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Black Pepper Tomato Pie


For the dough:

½ cup butter

½ cup shortening or lard

2 cups flour

2 teaspoons salt

1 teaspoon sugar

1 cup Dixie Black Pepper Vodka

Ice water

For the filling:

⅓ cup instant mashed potato flakes

½ Vidalia onion, thinly sliced

4 large, ripe tomatoes, cut into wedges

Salt and pepper to taste

1 tablespoon chopped parsley

1 cup pimento cheese


  1. Make the dough: Grate butter and set aside in freezer with shortening. In a mixing bowl, whisk together flour, salt, and sugar. Once butter and lard are frozen, use a fork or pastry blender to incorporate into dry ingredients. Slowly mix in vodka until dough just comes together. (You may not need all of the liquid. If dough is still dry, use ice water as needed.) Divide dough into two disks. Wrap in plastic and refrigerated for at least 30 minutes or overnight.
  2. Make the filling: Preheat oven to 350 degrees. Roll out chilled dough and press into a pie dish. Sprinkle instant mashed potato flakes into bottom of pie shell. (This will help absorb excess liquid from tomatoes.) Next, layer in sliced onion and tomato wedges and sprinkle with salt and pepper. Combine parsley and pimento cheese and spread onto tomatoes. Bake until brown and bubbly on top, 40 to 45 minutes. Cool to room temperature before slicing and serving.
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