Tomato Pie 22 Recipe

  • 1/2 package refrigerated pie crusts (15 oz pkg)
  • 7 plum tomatoes, sliced and drained
  • 1 teaspoon sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 tablespoon all purpose flour
  • 1 cup mayonnaise
  • 1 - 3 ounce pkg refrigerated shredded Parmesan cheese
Fit pie crust into a 9" pie plate; fold edges under and crimp. Line pie crust with aluminum foil and fill with pie weights or dried beans. Bake at 350° for 5 minutes; remove foil and weights and bake 4-5 minutes more.

Arrange tomato slices in pie crust, sprinkling each layer with sugar, salt and pepper. Sprinkle top layer evenly with flour.

Stir together mayonnaise and cheese; spread evenly over tomato. Bake at 350° for 30 minutes.

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