Recipe(tried): Ripe Tomato Pie and Cheddar Cheese No Roll Crust

RIPE TOMATO PIE

This is perfect for a light summer supper, when fresh ripe tomatoes are in abundance. For a special treat, make it with a Cheddar Cheese No Roll Crust, recipe below.

1/2 recipe Basic Pie Crust

4 large ripe beefsteak-type tomatoes, peeled and sliced (about 3 pounds)
4 scallions, including green tops, finely chopped
1/4 cup chopped fresh basil or 2 generous tablespoons dried
Salt and freshly ground pepper to taste
2 1/2 teaspoons sugar
1 cup grated cheddar cheese
1/4 cup mayonnaise

Preheat the oven to 425 F.

On a lightly floured surface, roll out the pastry to a thickness of 1/8 inch. Gently lift the pastry into a 9 or 10 inch pie plate. Crimp the edges as desired. Prick the crust all over with the tines of a fork and bake for 15 to 20 minutes, or until the crust is a light golden brown. Reduce the oven temperature to 350 F.

Layer the tomatoes in the pie crust. Sprinkle them with the scallions and chopped basil, then with the salt, pepper, and sugar. Mix the cheese and mayonnaise together and spread evenly over all. Bake for 20 minutes, or until the cheese is melted and bubbly.

CHEDDAR CHEESE NO-ROLL CRUST

Marvelous and easy, this no-roll crust is great with any of the vegetarian pies. Try it for a tasty and nourishing twist.

Makes one single 10-inch crust.

1 cup grated cheddar cheese
3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon dry mustard or 1 tablespoon coarse-grained Dijon mustard
1/4 cup melted butter or olive oil

In medium size bowl, mix the cheese with the remaining ingredients until well blended and the mixture holds together when pinched with the fingertips. Press the dough evenly over the bottom and sides of a 10-inch pie plate, fill, and proceeed according to the recipe directions.

The Humble Pie.