Savory Tomato Pie
Juicy tomatoes are delicious to eat in salads, but they have too much liquid for pies. To remove extra liquid, slice tomatoes onto a plate. Sprinkle with 2 teaspoons salt. Let drain for 30 minutes and pat dry.
1 unbaked (9-inch) piecrust
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated sharp Cheddar cheese
2 Tbsp dried basil leaves
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 onion, thinly sliced
2 medium Roma or other meaty tomatoes, sliced
1/3 cup Parmesan cheese
Preheat oven to 325°F. Prick the piecrust with a fork in several places. Bake until golden, about 10 minutes. Remove and cool slightly.
Meanwhile, combine mayonnaise, sour cream, Cheddar, basil, salt, pepper and garlic powder in a medium bowl; mix well.
Arrange onion rings over piecrust. Arrange tomato slices over onion.
Spread cheese mixture evenly over tomatoes. Sprinkle with Parmesan. Bake pie until golden, about 30 minutes.
When baking juicy pie fillings such as this, you can avoid a messy, soggy bottom crust. Brush the piecrust with slightly beaten egg white before baking.