3 - cheese tomato pie from the Applecover Inn
1 unbaked deep dish pie shell
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
1 cup mayonnaise
1 good slug of hot sauce
Use a fork to poke lots of holes in the crust
of the pie shell and bake @ 400 for
about five minutes. Take out and
let cool while you fix the rest of the pie.
Peel tomatoes (3 large ones will make a plump
pie) and lay slices on enough paper towels to where they don’t drip when you
pick them up.
Place in pie pan and sprinkle with FLOUR,
SALT, PEPPER, and SUGAR -- EACH LAYER.
In a bowl mix the cheeses, mayonnaise, and hot
sauce. Spread as evenly as
possible over the tomatoes, put the pie on a cookie sheet and bake for at
least 40 minutes or 1 hour if you have time, at 400 degrees.