I Live On this In the Summer!

TOMATO PIE

1 baked 8 or 9 inch pie crust, enough for one crust and then a little more

My crust recipe, you can use your own or a frozen shell:

1 1/4 c. all purpose flour

1 stick cold butter

a pinch of salt

up to 1/4 c. ice water

Cut flour, butter, and salt with a pastry blender until mealy. With a mixer, add 1 tablespoon at a time of ice water until it cleans side of bowl, usually end up using only 3 tbsp. Shape into ball, wrap in plastic wrap, store in refrigerator at least 1/2 hour. Roll out on floured countertop to desired size, cut edges how you like. Bake at 375 for approx 10 minutes.

FILLING:

5 or 6 medium tomatoes, peeled and sliced about 1/4 inch thick, DRAIN IN COLANDER AFTER PEELING AND SLICING.

2 to 3 tablespoons fresh chopped sweet basil

salt, pepper, garlic pepper to taste (about 1/8 tsp each)

1 1/4 c. cheddar cheese (sometimes I use a mixture of cheddar, colby, and monterey jack)

3/4 c. mayonnaise (I only use Hellmann's)

Layer 1/2 of the tomatoes in baked pie shell. Sprinkle 1/2 basil, salt, pepper, garlic powder on top.

Repeat.

Mix cheese and mayonnaise together and spread over tomato layers, right to inside edge of crust.