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Tomato Pie

Yield 1 (9-inch) pie


  • 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

How to Make It

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

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

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

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

  5. Stir together mayonnaise and cheese; spread evenly over tomato.

  6. Bake at 350° for 30 minutes.