Summer Tomato Pie

Name: Summer Tomato Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 unbaked 9-inch deep dish pie pastry; evaporated milk; 4 cups sliced firm tomatoes, a mixture of red and green if possible, let them drain well after you slice them; 1 1/2 teaspoons salt; 1/8 teaspoon pepper; 1/3 cup mayonnaise; 1/3 cup parmesan cheese; 1 large garlic clove, smashed and minced

Submitted by True Texas

"During the summer we always have a lot of green and ripe tomatoes this was a good way of using up some of them. I love this, but husband doesn't eat tomatoes."

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Ready In:: 1hr
Ingredients:: 8
Serves:: 6

ingredients

1 unbaked 9-inch deep dish pie pastry
evaporated milk
4 cups sliced firm tomatoes, a mixture of red and green if possible, let them drain well after you slice them
1 ¹⁄₂ teaspoons salt
¹⁄₈ teaspoon pepper
¹⁄₃ cup mayonnaise
¹⁄₃ cup parmesan cheese
1 large garlic clove, smashed and minced

directions

Line pie plate with pastry; crimp edges and brush shell with undiluted evaporated milk. Bake at 450 for 5 minutes.
Fill the baked pie shell with sliced tomatoes and sprinkle with salt and pepper.
Combine mayonnaise, Parmesan cheese, and minced garlic; spread on tomatoes.
Bake at 350 for 35 to 45 minutes, or until tomatoes are cooked and pie is done.
Note: Let the tomatoes drain well, if they are soft they will make the pie shell soggy. Use firm tomatoes. Also this is not a dish you want as a left over, it gets soggy in the refrigerator.