Is this not the most delicious looking savory pie youâ€™ve EVER seen? Itâ€™s topped with real southern pimento cheese for Peteâ€™s sake. Make this in the summertime when you have really gorgeous tomatoes.
Yields two pies
2 pre-baked pie crusts
3-4 medium tomatoes, sliced
1 c. mayonnaise (add slowly until desired consistency; can use more or less)
8 oz. sharp cheddar
8 oz. monterey jack
8 oz. parmesan
1 jar (4 oz.) diced pimentos, drained
1/4 vidalia onion, grated
Grey Poupon Dijon Mustard
minced onion, to taste
black pepper, to taste
kosher salt, to taste
sugar, to taste
basil, for garnish
Preheat oven to 350F.
Slice tomatoes to desired thickness and lay them flat on a paper towel. Sprinkle with kosher salt and a little sugar; the salt will absorb moisture out of the tomatoes, while the sugar will cut the bitterness (it wonâ€™t make the pie sweet). Place a second paper towel on top of the tomatoes and leave them for 5-10 minutes. Carefully apply pressure to get rid of remaining juice out of tomatoes; be careful to not squish tomatoes with applied force.
In a large bowl, combine sharp cheddar, monterey jack, parmesan, mayonnaise, diced pimentos, freshly-grated vidalia onion, minced onion, and black pepper. Be conservative when using the mayonnaise â€” you can always add more to reach your desired consistency. Mix well.
Using a brush or a spoon, apply a thin layer of Grey Poupon Dijon Mustard to the pie crust, completely covering.
Add a layer of tomatoes.
Top with pimento cheese mixture.
Bake for 20 minutes and broil for 2-4 minutes; remove pie from oven when the top is perfectly browned.
Top with basil.