I love these pies. They celebrate all things Tomato . They are perfect for breakfast, lunch , brunch dinner and everything in between. Sure to be a family and crowd pleaser.
8 large tomatoes 1 bunch basil
8 oz sharp cheddar 1 ½ cups mayonnaise
2 tablespoons lemon juice Kosher Salt
ground black pepper 2 tbsp whole milk
Pie Crust (see dessert section for recipe or store bought)
Pre- heat oven to 350 Slice tomatoes into ¼” thick slices. Place on a paper towel and sprinkle lightly with salt. Meanwhile shred cheddar cheese and add to mixing bowl. Add the Mayonaise, lemon Juice, 1 tspn salt, 1 tspn black pepper and the bunch of basil stems romoved and roughly chopped. Combine well.
Roll out pie dough into two circles which are about 1 “ bigger than the cicumfrence of your pie pan. Place one piece of pie dough in the pan. Take a ¼ cup of the filling and spread on the bottom. Top with a layer of Tomatoes and top that layer with ½ cup of the filling – repeating until all of the tomatoes and filing are used up. Cover with the remaing piece of dough and crimp the edges together to create a good seal. Cut three 1 inch slices in the top and brush with milk. Spinkle with salt and pepper and place on a baking sheet and place in the middle rack of the oven and cook for an hour or until the crust is golden brown. Let rest for 30 minutes before serving.