Summer Tomato Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 15 ounces refrigerated pie crusts (two crusts total)
• 3 medium tomatoes, sliced
• 1/4 cup fresh herb, chopped (i used basil and oregano)
• 1/3 cup spring onion, sliced thin including some green tops
• 1 1/2 cups extra-sharp cheddar cheese
• 1/3 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• ground black pepper, to taste

Recipe

• 1 preheat oven to 450 degrees. place and fit pie crust in pie plate, cover with foil and top with pie weights (dry rice or beans). bake for 8 minutes, remove, and allow to cool slightly.
• 2 reduce oven temp to 350 degrees. place sliced tomatoes paper towels to drain excess liquid for 10-15 minutes, blotting the top also.
• 3 in the slightly cooled, baked pie sheel, layer the sliced tomatoes, herbs, onions and cheese (in that order).
• 4 mix together to mayo, lemon juice, salt and pepper and spread this mixture evenly over the cheese.
• 5 place the second (unbaked) pie crust over the top and crimp the edges to seal. use a sharp paring knife to cut four vents in the top.
• 6 bake for 45-50 minutes, until top crust is golden and filling is bubbling. let stand 10-15 minutes before serving.