Summer Tomato Cheese Pie with Cheddar

When you’re hankering to put some Lowcountry South in your mouth, nothing does it better than this classic.

Ingredients

1 15-ounce package refrigerated (2) pie crusts
2 pounds plum tomatoes, thinly sliced
¼ cup chopped fresh herbs (basil, thyme, oregano or favorite combination)
1 bunch spring onions, thinly sliced including some green tops
6 ounces Cabot Sharp Cheddar, grated (about 1½ cups)
⅓ cup reduced fat mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
Coarsely ground black pepper to taste

Directions

PREHEAT oven to 450°F.

FOLLOW package directions to prepare crusts. Line bottom crust with foil and fill with pie weights, raw rice or dried beans. Bake in preheated oven 8 minutes. Remove and set aside to cool slightly. Reduce temperature to 350°F.

LAYER tomatoes, herbs, onions and cheese evenly in pie shell. Mix mayonnaise, lemon juice, salt and pepper and spread over evenly.

PLACE second crust over top, crimp edges to seal and use a sharp paring knife to cut 4 steam vents on top.

BAKE until top crust is golden and filling is bubbly, 45 to 50 minutes. Let stand 10 to 15 minutes to set before slicing.

This recipe was inspired by Cabot’s participation in Weekend with Paula Deen in Nashville, TN August 18-20, 2006.