Philadelphia Fish Market Famous Shrimp Tomato Cheese Pie

What's for Sunday supper tonight? It's one of my favorites! Philadelphia Fish Market Shrimp/Tomato/Cheese pie is a famous recipe from the now closed Philadelphia Fish Market. This recipe was given to me by one of my good friends who got the recipe from the Fish Market in December of 1979!

Though the recipe is written for one pie, it can make one large deep dish pie or two smaller pies. I like to make two; one to eat tonight & one to freeze for another time... what could be better than that?

PHILADELPHIA FISH MARKET’S FAMOUS SHRIMP/TOMATO/CHEESE PIE

PIE CRUST:
1 ½ CUPS FLOUR
½ TSP. SALT
¼ LB. BUTTER
¼ CUP ICE WATER
MIX, PUT IN PIE PAN , PRICK THE ENTIRE PIE ALL OVER WITH A FORK AND *BAKE UNTIL GOLDEN BROWN AND CRISPY. * BAKING THE CRUST BEFOREHAND PREVENTS THE DREADED “SOGGY” PIE CRUST.

FILLING:
¾ MAYO
1 EGG
2 EGG YOLKS
4 OZ. MONTEREY JACK CHEESE, GRATED
12 OZ. JARLSBERG, GRATED
1 ½ LBS. COOKED SHRIMP
4 MEDIUM TOMATOES, CUT INTO CHUNKS
1 SMALL ONION, CHOPPED
1 LARGE GREEN PEPPER, CHOPPED
6 TBSP. BUTTER
1 TBSP. BASIL
½ CUP PARSLEY, CHOPPED
2 TBSP. CHIVES
3 GARLIC CLOVES, FINELY CHOPPED

TOPPING:
½ CUP BREAD CRUMBS
4 TBSP. MELTED BUTTER
PAPRIKA

BEAT MAYO, EGG & EGG YOLKS TOGETHER; ADD GRATED CHEESES, SHRIMP AND TOMATOES. SAUTE ONION & GREEN PEPPERS IN BUTTER; ADD SALT, PEPPER, BASIL, PARSLEY, CHIVES AND GARLIC. ADD SAUTEED VEGGIES TO MAYO & EGG MIXTURE AND MIX THOROUGHLY.
POUR ALL INTO YOUR PRE-BAKED SHELL. SPRINKLE WITH BREAD CRUMBS, MELTED BUTTER & PAPRIKA.
BAKE @ 450 FOR 10 MINUTES, THEN REDUCE TO 350 FOR 40-45 MINUTES UNTIL SET. COOL A BIT BEFORE CUTTING!


TIPS:
• BE SURE TO COVER THE CRUST EDGE OF YOUR PRE-BAKED PIE CRUST WHILE BAKING WITH ALUMINUM FOIL OR ONE OF THOSE GREAT PIE CRUST SHIELDS
• I’VE USED A VARIETY OF CHEESES, SO DON’T BE AFRAID TO EXPERIMENT