Southern Summer Tomato Pie
Servings: 6
Ingredients
- 4 large tomatoes, peeled and sliced
- 1 pie crust I use Marie Callander's
- 1 cup spring onions (different from green onions) can substitute scallions
- 3/4 cup Hellman's mayo (must be Hellman's) original recipe was 1 cup but it was too much
- 1 cup sharp cheddar cheese, freshly grated
- 1 cup Monterey Jack cheese, freshly grated
Instructions
- Preheat oven to 450 degrees and cook pie crust for about 10 minutes until it's starting to get done. Poke holes in bottom with fork before putting it in the oven. Let cool. Reduce oven to 300 degrees.
- Slice garden tomatoes and deseed and dry well. Make sure to remove as move juice as possible. You should have about three pounds. If not, add another one.
- Place the slices on the bottom layer of the cooled pie crust. Do NOT put a cheese layer between the pie crust and the tomatoes, even if your mother-in-law tells you to. She's wrong. I'm right.
- Sprinkle salt and pepper on tomato slices to taste.
- Cover the tomato slices with the spring onions (use both white and green parts). Remember, spring onions look a lot like green onions, but they are sweeter and have a bigger bulb. You can use scallions or green onions, but it's going to be slightly different.
- Freshly grate the cheese, and stir in the Hellman's mayo. Spread across top of pie. Don't get lazy and used pre-grated cheese.
- Bake about 25 minutes or so until it is started to turn a little golden around the edges. Don't overcook or cheese can start to get greasy.
- Let rest about 20 minutes before serving. Serve warm or room temperatures. Eat for breakast, brunch, lunch, or dinner and watch it disappear.