Ivy Inn Tomato Pie
1 pkg Pillsbury refrigerated pie crusts
2 tbl Dijon mustard
4 medium tomatoes, peeled and sliced
4 oz shredded cheddar cheese
4 oz shredded white cheddar cheese ( or 1 pkg. 4-cheese blend)
salt and freshly ground pepper
2 tbl mayo or sour cream
3 tbl grated Parmesan cheese
Preheat oven to 350. Bake and cool one of the pie crusts according to package directions.
Spread mustard on baked crust, covering bottom and sides. Arrange tomatoes on top of mustard, and cover with a layer of cheese. Sprinkle with salt and pepper. Repeat to make 2 or 3 layers, ending with cheese on top. Spread mayo on top of cheese. Sprinkle with Parmesan.
Place second pie crust over mixture and seal edges with a fork; cut slits in crust for ventilation. Bake for 30 min. or until lightly browned. If necessary, cover edges with foil near the end of baking time if browning too quickly.
This pie tastes better if made ahead, then reheated just before serving.
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