Terrytx (2:41:09 PM) :

Special Ivy Inn Tomato Pie
Recipe By :Houston Chronicle

1 pkg Pillsbury refrigerated pie crusts -- (2 crusts in a pkg)
2 tbl Dijon mustard
4 medium tomato -- peeled and sliced*
4 oz shredded cheddar cheese
4 oz shredded white cheddar cheese
( or 1 pkg. 4-cheese blend)
salt and fresh ground pepper
2 tbl mayo or sour cream
3 tbl grated Parmesan cheese

Bake and cool one of the pie crust. Spread mustard on baked crust, covering bottom and sides. Arrange tomatoes on top of mustard, and cover with a layer of cheese. Sprinkle with salt and pepper. Repeat to make 2 or 3 layers, ending with cheese on top. Spread mayo on top of cheese. Sprinkle with Parmesan. Place second pie crust over mixture and seal edges with a fork; cut slits in crust for ventilation. Bake at 350 for 30 min. or till lightly browned. If necessary, cover edges with foil near the end of baking time if they get too brown. This pie tastes better if made ahead, then reheated just before serving.

NOTES : * To peel tomatoes, place in boiling water for a few seconds, then plunge into cold water. Peels should slip off easily.