This recipe comes from Superspark, a fellow food blogger. I did not use her recipe for pie crust, because it required milk and I only have Vanilla Soy Milk currently in mi casa (and I kinda wanted to use some lard...) I picked a recipe for "Flaky Pie Crust" from epicurious.com that turned out pretty well. I have to say though, as much as I love love love pie, I never really got the hang of making crust. I think that pre-made pie crust is blasphemous, but that hasn't stopped me from using it in the past. You'd think that some one with such a serious love for pie (a food that screams crust) would know how to make it pretty well!
The main problem that we encountered tonight was a lack of time. The crust should have chilled for a good 30 minutes, but I only gave it umm...5 minutes...oops. Also, I rushed the baking some. Either way, it turned out GREAT! It was everything I could have hoped for. Its so simple and tasty, you'd be a fool not to try it (even if you use the store bought crust).
courtesy of Superspark
1 1/2 lbs ripe tomatoes, peeled and sliced
2 tbsp torn basil leaves
1 1/2 grated sharp cheddar cheese
1/3 cup mayonnaise
Uncooked 2-layer pie crust (click here for recipe)
1. Preheat oven to 400 and lightly grease a 9″ pie pan.
2. Place about half of the dough on a floured board and roll to fit pie pan. Cover dough with tomato slices. Sprinkle basil over tomatoes. Top with half of cheese, and coat thinly with mayo. Add remaining cheese. Roll remaining dough thinly enough to fit over the top of pie and pinch closed.
3. Bake approximately 20-25 minutes until brown on top.This meal was truly phenomenal! The tomatoes were so juicy and delicious and combined with the flaky crust and cheesy cheese....mmmmm...