This old-fashioned tomato pie makes a nice luncheon or brunch dish, or serve it as a side dish. Use fresh grated Parmesan cheese for the very best flavor.
It's a big favorite in the South, and a fabulous way to use fresh-from-the-garden tomatoes!
- pastry for a 1-crust 9-inch pie, unbaked
- half-and-half or light cream
- 4 cups sliced firm ripe tomatoes
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1/4 to 1/2 teaspoon dried leaf basil
- 1/3 cup mayonnaise
- 1/3 cup fresh grated Parmesan cheese
- 1 large clove garlic, smashed and finely minced
- Heat the oven to 375° F.
- Line a 9-inch pie plate with pastry; flute edges and brush shell lightly with evaporated milk or light cream. Prick all over with a fork.
- Fit a sheet of foil (or parchment paper) over the bottom and sides of the pie dough.
- Fill the pie about halfway with pie weights or dried beans. This will help prevent bubbling of the pastry as it bakes.
- Bake the pie at 375° F with the foil and weights until the pie just begins to show some color, about 15 minutes. Remove the pie and remove the foil and weights.
- Return the pie crust to the oven and bake for 5 minutes longer. Remove to a rack.
- Reduce the oven temperature to 350° F.
- Fill the partially baked pie shell with the sliced tomatoes; sprinkle with salt, pepper, and basil.
- In a small bowl combine the mayonnaise, Parmesan cheese, and minced garlic; spread evenly over the layer of tomatoes.
- Bake at 350° for 35 to 45 minutes, or until tomatoes are cooked and pie crust is browned.
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