Baking Experiments: Tomato Pie and Peach Tarte Tatin

Yesterday I gave myself a redo on two baking experiments from last month that were not successful. First, the tart. Last month I made a plum tart that did not turn out great. It was too wet, and the filling was an uneven mix. This month I was not able to find any fresh plums for the redo, so I went with peaches. I found a reasonable looking recipe for peach tarte tatin. Apologies for the page linked – there are a lot of pop ups and if you want to print it out you need to enter your email, which you may or may not want to do. Anyway – the recipe. I made it as given, except I used a refrigerated pie crust. I probably should have done from scratch, but just was not about it yesterday. In any case, it turned out extremely well!

This is a kind of different pie because you bake it basically upside down. You put the topping, then the fruit, then the crust in the pie pan. Then when it’s done you sort of flip it out.

The other baking experiment I did yesterday was tomato pie! I tried this last month but did not blog about it because the result was kind of sad and I knew I was going to redo it. In many ways this is a great recipe, especially if you have a ton of tomatoes to use up, which we do. Here is last month’s:

It tasted great, but was very liquidy. I did salt and drain the tomatoes, and went so far as to individually hand dry them with a kitchen towel. But the bottom crust was still wet. So I decided to put the crust on the top instead and just let the tomatoes be themselves. And they turned out great!

I used the same recipe and just did crust on the top and filling below. I also made them into little single serving pie plates for this go around, though you wouldn’t need to do that in any case.

We had a good pie-based supper last night, and more for lunch again today Do you make savory pies? If so, what is your favorite kind?