Tomato Pie

A tomato pie can be sweet or savory.  I am not a fan of a sweet tomato pie so you can guess what this pie is.  Made with garden ingredients this is a great addition to a brunch  menu and makes perfect summer meal.  Add a little Rose' and it can the perfect ending to a perfect day. Use olive oil in place of bacon drippings and it is Vegan.  Add some bacon or pepperoni and make it a heartier dish.  This is very versatile.

Preheat oven to 375 degrees.

Filling

3 large Salad Tomatoes, thinly sliced, and divided
1 Tablespoon of Bacon drippings
1 medium Onion, thinly sliced
1 medium Green Bell Pepper, thinly sliced
1 cup of Shredded Cheddar Cheese
1/4 cup of Duke's Mayonnaise
1/4 teaspoon of dry Dill Weed
1/4 teaspoon of dry Parsley Leaves
1/4 teaspoon of dry Basil Leaves
Freshly cracked Black Pepper.

Place tomato slices on paper towels and salt.  Let stand for 10 minutes.  Press the top of the slices with more paper towels.
Heat bacon drippings in a skillet, add onion and saute'.  Remove and repeat with green bell pepper.  Remove and let cool.
Combine cheese and mayonnaise in a small bowl.

Make pastry.


2 1/4 cups Flour
1 teaspoon Salt
1/2 cup of Sepay Groves Olive Oil
1/3 cup of Milk
1/4 teaspoon of dried Dill Weed

Butter a 9.5 inch pie plate and set aside.
Combine flour , dill, and salt in a large bowl; toss with a fork.  Combine olive oil and milk in a cup, do not stir.  Pour over flour and mix with a fork until all liquid is absorbed, forming a ball of dough.  Divide into 2 balls.  Roll out bottom crust and place in the plate.  Roll out top crust.

To Assemble
Layer in this order; 1/2 of tomatoes, cracked black pepper, sauted onions, sauted bell pepper, 1/2 of tomatoes, cracked black pepper, dill, parsley, and basil.  Top with cheese and mayonnaise mixture.  Then place the top crust over the cheese and mayonnaise mixture.  Vent the crust.  Bake at 375 degrees for 50 minutes.  Let cool before serving.

Enjoy!

Deloris