Summer Tomato Pie

1. 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. 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. 3

   In the slightly cooled, baked pie sheel, layer the sliced tomatoes, herbs, onions and cheese (in that order).

4. 4

   Mix together to mayo, lemon juice, salt and pepper and spread this mixture evenly over the cheese.

5. 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. 6

   Bake for 45-50 minutes, until top crust is golden and filling is bubbling. Let stand 10-15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.