Charlene's Recipe

Fresh Tomato Pie

Category: Casseroles and Skillets

This tomato pie is topped with a mayonnaise and Parmesan topping, along with some basil and seasonings.

Pastry for a 1-crust 9-inch pie, unbaked
evaporated milk
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 Parmesan cheese
1 large clove garlic, smashed and minced

Line pie plate with pastry; flute edges and brush shell with evaporated milk. Bake at 450° for 5 minutes. Fill the baked pie shell with sliced tomatoes and sprinkle with salt, pepper, and basil. Combine mayonnaise, Parmesan cheese, and minced garlic; spread over the layer of tomatoes. Bake at 350° for 35 to 45 minutes, or until tomatoes are cooked and pie is done.