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Summer Tomato Pie

published: May 6th 2009
source: Lesa Jackson

1 15 ounce package refrigerated (2) pie crusts
2 pounds plum tomatoes, thinly sliced
¼ cup chopped fresh herbs (basil, thyme, oregano or favorite combination)
1 bunch spring onions, thinly sliced including some green tops
1 ½ cups shredded Cabot Extra Sharp Cheddar Cheese
1/3 cup light mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon fresh ground kosher salt
Fresh ground black pepper to taste

Preheat oven to 450 degrees F. Follow package directions to prepare crusts.
Line bottom crust with foil and fill with pie weights, raw rice or dried beans. Bake in preheated oven for 8 minutes. Remove and set aside to cool slightly.

Reduce temperature to 350 degrees F. Layer tomatoes, herbs, onions and cheese evenly in pie shell, Mix mayonnaise, lemon juice, salt and pepper and spread over evenly. Place second crust over top, crimp edges to seal and use sharp paring knife to cut 4 steam vents on top.

Bake until top crust is golden brown and filling is bubbly, 45 to 50 minutes. Let stand 10 to 15 minutes to set before slicing.