Summer Tomato Pie

1. 1

   Line pie plate with pastry; crimp edges and brush shell with undiluted evaporated milk.

2. 2

   Bake at 450 for 5 minutes.

3. 3

   Fill the baked pie shell with sliced tomatoes and sprinkle with salt and pepper.

4. 4

   Combine mayonnaise, Parmesan cheese, and minced garlic; spread on tomatoes.

5. 5

   Bake at 350 for 35 to 45 minutes, or until tomatoes are cooked and pie is done.

6. 6

   Note: Let the tomatoes drain well, if they are soft they will make the pie shell soggy.

7. 7

   Use firm tomatoes.

8. 8

   Also this is not a dish you want as a left over, it gets soggy in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.