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Special Ivy Inn Tomato Pie

Houston Chronicle





List of Ingredients



• 1 package Pillsbury refrigerated pie crusts (2 crusts in a package)
  
• 2 tablespoon Dijon mustard
  
• 4 medium tomato, peeled and sliced
  
• 4 ounces shredded cheddar cheese
  
• 4 ounces shredded white cheddar cheese ( or 1 package 4-cheese blend)
  
• salt and fresh ground pepper
  
• 2 tablespoons mayo or sour cream
  
• 3 tablespoons grated Parmesan cheese
  






Instructions



1. Bake and cool one of the pie crust.
   
2. 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.
   
3. Spread mayo on top of cheese. Sprinkle with Parmesan.
   
4. Place second pie crust over mixture and seal edges with a fork; cut slits in crust for ventilation.
   
5. Bake at 350 for 30 min. or till lightly browned. If necessary, cover edges with foil near the end of baking time if they get too brown.
   
   
6. This pie tastes better if made ahead, then reheated just before seving.