JUDY’S TOMATO CHEESE PIE

RECIPE AND PHOTO SUBMITTED BY Judith Parady Rice

JUDY’S TOMATO CHEESE PIE

Bud loved it! So did I! Definately a keeper.  It is definitely  staying in my collection.Loved it.

It is easy to make and sooo good.  It’s from Paula Dean’s collection. I modified it,and added low fat cheese -cheddar and 1/2 cup of shredded  mozzarella in the middle,) and added broccoli  and I sauteed one med. vidalia onion. I used I believe 1/2 tsp. of dried basil, and garlic granules (prob. 1/3 tsp.)  I fried 1/2 lb bacon real crispy for filling also., and one Tbls sugar on the tomatos.

I put the low fat cheddar on the very top.

1 cup grated mozzarella 
1 9-inch prebaked deep dish pie shell 
1/2 cup chopped green onion 
10 fresh basil leaves, chopped  (I did NOT use the basil leaves) 
4 tomatoes, peeled and sliced 
1 cup grated cheddar 
1 cup mayonnaise 
salt and pepper
Directions
Preheat oven to 400 degrees.
First, blanch the tomatoes and slice. Place the tomatoes in the collinder to drain.
Using a medium sized bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Spread the mayonnaise and cheese mixture on top of the tomatoes and bake at 400 degrees for  30 minutes or until lightly browned.
To serve, cut into slices and serve warm.

JUDITH’S PIE CRUST RECIPE :

submitted by Judith Parady Rice

Pie Crust

2c. King Arthur Flour,

1 tsp. sea salt,

,6 Tbls. cold butter

,1/4 c. crisco,

and ice water,about 6-8 Tbls.

Chill for 20 min.wrapped in parchment paper.

or freeze the left over.