When you're hankering to put some Lowcountry South in your mouth, nothing does it better than this classic.
- 1 15-ounce package refrigerated (2) pie crusts
- 2 pounds plum tomatoes, thinly sliced
- 1/4 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 1 1/2 cups)
- 1/3 cup reduced fat mayonnaise
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- Coarsely ground black pepper to taste
- 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 degrees.
- 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.