Tomato Pie
9 inch pie crust (refrigerated or homemade*)
5 large tomatoes peeled and sliced thickly (home grown maters are the BEST!)
1/2 tsp salt
1/2 tsp pepper
3 tsp basil
garlic powder to taste
1/2 cup mayo (don't judge, try it first! You can't even taste it!)
1 1/4 cup shredded Cheddar

Bake the crust for 10 minutes at 375* then remove to fill. Layer the tomatoes in the pie shell, sprinkle each layer with spices. I can usually do two or three layers. Combine mayo and cheese and spread over top layer of tomatoes. Bake at 350* for 35 minutes or until lightly browned. Let stand 10 minutes before serving.

(tip for peeling tomatoes. Boil a pan of water and drop tomatoes in the boiling water for 45 seconds to 1 minute. Then immediately remove and place in a bowl of ice water for 30 seconds..then the peel comes right off!)

* Homemade crust. I just use the recipe right out of the Better Homes and Gardens CookBook. This is the crust recipe my mom uses for everything...so it is the one I shall use as well! I will admit it is a bit more time consuming than the store bought crust, but worth the trouble I think!

Pastry for Single Crust Pie (from BH&G Cook Book)
1 1/4 cups all purpose flour
1/4 tsp salt
1/3 cup shortening
4-5 TB cold water
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. . On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.