Tomato Pie

Southern Living
1 (9-inch) pie


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1/2 (15-ounce) package refrigerated piecrusts
7 plum tomatoes, sliced and drained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon all-purpose flour
1 cup mayonnaise
1 (3-ounce) package refrigerated shredded Parmesan cheese


Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Line piecrust with aluminum foil, and fill with pie weights or dried beans.

Bake at 350° for 5 minutes; remove foil with weights, and bake 4 to 5 more minutes.

Arrange tomato in piecrust, sprinkling each layer evenly with sugar, salt, and pepper. Sprinkle top evenly with flour.

Stir together mayonnaise and cheese; spread evenly over tomato.

Bake at 350° for 30 minutes.

Created date

October 2003