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Summer Garden Pie

Yield 4 to 6 servings
We salted the tomato slices and let them stand for 30 minutes to draw out any excess moisture that could make the pie soggy.

Ingredients

  • 3 large tomatoes, peeled, seeded, and sliced
  • 1 teaspoon salt, divided
  • 1/2 (15-ounce) package refrigerated piecrusts
  • 4 bacon slices
  • 3 medium-size sweet onions, halved and thinly sliced
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 cup mayonnaise
  • 1/4 teaspoon pepper
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons fine, dry breadcrumbs

How to Make It

  1. Place tomato slices on paper towels, and sprinkle with 1/2 teaspoon salt; let stand 30 minutes.

  2. Unfold piecrust, and fit into a 9-inch deep-dish pieplate. Fold edges of piecrust under, and crimp. Line with aluminum foil, and fill with pie weights or dried beans.

  3. Bake at 425° for 10 to 12 minutes or until lightly browned. Remove pie weights and foil.

  4. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.

  5. Sauté onion in hot drippings in skillet over medium-high heat 8 to 10 minutes or until tender. Spoon onion over prepared piecrust, and top with tomato slices.

  6. Stir together Cheddar cheese, mayonnaise, pepper, and remaining 1/2 teaspoon salt. Spread mixture over tomato slices. Combine Parmesan cheese and breadcrumbs; sprinkle over top.

  7. Bake at 350° for 30 minutes or until golden. Let stand 5 minutes before serving. Sprinkle with bacon.