The Tomato Pie Story

This is a great summer treat when fresh tomatoes are available.  If you are one of many who have never tried this dish; you are in for a wonderful treat.  This is not a low calorie meal.

THE     COOK

THE  PIE

THE   RECIPE

1 pkg Pillsbury refrigerated pie crusts-- ( 2 crusts in a pkg )

2 tbl Dijon mustard

4 medium tomatoes -- peeled and sliced 

4 oz. shredded cheddar cheese

4 oz. shredded white cheddar

( or 1 pkg. 4-cheese blend)

2 tbl mayo or sour cream

3 tbl grated Parmesan cheese

Bake and cool one of the pie crust.  Spread mustard on baked crust, covering bottom and sides. Arrange tomatoes on top of mustard, and cover with a layer of cheese.   Sprinkle with salt and pepper.  Repeat to make 2 or 3 layers, ending with cheese on top.  Spread mayo on top of cheese.  Sprinkle with Parmesan.  Place second pie crust over mixture and seal edges with a fork; cut slits in crust for ventilation.  Bake at 350 for 30 mins. or until lightly browned .  If necessary cover edges with foil near the end of baking time if they get too brown.