| Tomato Cheddar Pie |
| Hands on Time : 20mins Total Time: 1 hr, 20 mins Makes 6 Servings "This is a great recipe for all the time and potlucks so people will be in awe of you." 9 inch Pillsbury Pie Crust 2 pds Plum Tomatoes (about 10); peeled and sliced 1/4 cup fresh basil or oregano leaves chopped 3 scallions, chopped or 1/4 cup chopped olives 1 1/2 cups (about 6 oz) shredded Sharp Cheddar 1/3 cup mayo 2 tablespoons lemon juice 1/2 tsp kosher salt Freshly Ground Black Pepper Heat oven to 350 degrees Use pie crust to line a 9 inch pie plate. Layer the tomato slices, basil, and scallions in the pie shell. Top with half the Cheddar. In a small cup, combine the mayo, lemon juice, salt, and a few grinds of pepper. Pour over the tomatoes and top with remaining cheddar. Roll out the remaining dough and place it on top of the filling, folding the edge under and crimping it to seal. Cut 3 or 4 slits in the dough so the steam can escape. Bake for 45-50 mins or until bubbly. (Cover lightly with foil if the crust begins to get too brown.) Remove from oven. Let stand 10 mins before cutting. |
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