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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Growing up in PA Dutch country this became one of my favorite ways to eat tomatoes. This is a hand-me-down from Mom. This pie is as good for leftovers as it is first time around. Ingredients:
10 slices bacon, in 1-inch pieces |
1 (8 ounce) can crescent roll dough |
2 medium tomatoes, sliced |
1/2 teaspoon salt |
pepper |
5 slices american cheese |
1/2 cup flour |
paprika |
3 eggs, separated |
3/4 cup sour cream |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350°F.
2. Fry bacon until crisp and drain on paper towels.
3. Unroll Crescent dough and separate into 8 triangles.
4. Place triangles into 9-inch pie plate with narrow point toward center. Press pieces together to form crust.
5. Sprinkle bacon over crust.
6. Top with tomato slices.
7. Season with salt and pepper.
8. Place cheese slices on top of tomatoes.
9. Beat egg whites until stiff and set aside.
10. In large mixing bowl, combine egg yolk, sour cream, flour, salt, and a dash of pepper.
11. Blend well then gently fold beaten egg whites into mixture until a few lumps of egg white remain. Do NOT overblend.
12. Pour mixture over cheese layer and sprinkle with paprika.
13. Bake for 35-45 minutes or until crust and top are golden brown and knife inserted in center comes out clean.
14. This may be assembled and refrigerated 3-4 hours before baking.
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