PAULA DEEN TOMATO PIE RECIPE

Steps:

• Set oven to 350 degrees F.
• Place the pie shell onto a baking sheet.
• Lightly brush the bottom and sides with egg white.
• Partially bake the pie crust for 8 minutes at 350 degrees.
• Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
• In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
• Bake at 350 degrees F for 30 minutes or until lightly browned.

Steps:

• 1. Preheat the oven to 350 degrees.  2. Dust a work surface with a small handful of flour. Roll the dough into a 12-inch round about 1/4 inch thick. Use it to line the 9-inch pie plate, folding over the excess edges of the dough and crimping them if you'd like. Chill in the refridgerator for 30 minutes or up to overnight (cover lightly with plastic wrap if chilling for more than 2 hours). If you are using a prepared piecrust, skip this step.  3. Slice the tomatoes in half lengthwise and core them. Squeeze out any seeds and liquid. Thinly slice the tomatoes and place them in a colander in the sink. Sprinkle with salt and let them drain for 10 minutes. Once drained, pat the slices gently with paper towels.  4. Layer the tomato slices, basil and scallions in the prepared piecrust and season to taste with salt and pepper. In a medium bowl, combine the mozzarella, cheddar, sour cream and mayonnaise. Spread the cheese mixture in an even layer on top of the tomatoes and bake for 30 to 35 minutes, until lightly browned. Let the pie cool slightly and cut into slices. Serve warm or at room temperature.  Serves 8