Veggie main dishes: Vegetable pies

Here are two vegetable pie recipes I like to make. They're a great way to use up summer veggies, and they're flexible enough that you can substitute what you have or what you want. Last week I made the sausage pie with bacon and cheddar and extra zucchini and an onion because that's what I had—and it was fabulous! You can certainly use less sausage than the recipe calls for; just one or two links would be plenty to flavor the pie.

The tomato pie is a good way to use up an excess of tomatoes. I can't wait to make it again this year, but I'm waiting on our green tomatoes to ripen. Hurry up!


Farmer's market sausage pie
  • 2-4 Italian sausage links, casings removed, halved and cut into ½” pieces
  • 2 tomatoes, chopped
  • 1 cup thinly sliced zucchini
  • 1 cup thinly sliced yellow summer squash
  • 1 cup chopped bell pepper
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 2 cups shredded cheese
  • pastry for double-crust pie
Heat oven to 375 degrees. Cook sausage; drain. Add tomatoes, squash, peppers, and spices. Cook for 10 minutes; drain. Cool 10 minutes. Line pie pan with pastry. Fill with sausage and vegetables. Top with cheese.  Fit top crust and trim. Cut slits in top. Bake for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand 10 minutes before cutting.
(Adapted from this recipe.) 


Tomato Pie
  • 2 cups flour
  • 1/3 cup oil
  • 1 tablespoon baking soda
  • 3/4 cup milk
  • 2 pounds tomatoes, sliced
  • 1 1/2 cups shredded cheese
  • 1/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Heat oven to 400 degrees F. Combine the crust ingredients. Roll out the bottom crust and place in pan. Combine mayonnaise and lemon juice. Tomatoes, salt/pepper, and cheese in pie. Cover with top crust and finish crust. Slit top crust. Bake 20–25 minutes.

(Adapted from this recipe.)

1 comment:

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