1 9-inch unbaked deep-dish pastry shell
3 ripe tomatoes, cut in 1/4-inch slices
10 bacon strips, cooked, drained, crumbled
1 cup shredded cheddar cheese
1 cup mayonnaise
Bake pastry shell until very lightly browned. Set aside to cool.
After shell has cooled, arrange tomato slices in the pastry shell. Sprinkle the bacon crumbles over the tomatoes.
In a bowl, combine the cheese and mayonnaise. Spoon the mixture over the bacon in the center of the pie. Leave 1-inch between the cheese mixture and the pastry crust. Bake at 350-degrees. Cover edges of crust with foil to keep from over browning.
Yield: 6 servings
TOH photo
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