2 (9- or 10-inch) pie crusts
(recipe tested with Pillsbury 9-inch crusts, package of 2)
2 tablespoons Dijon mustard
4 medium tomatoes, peeled and sliced (see note)
4 ounces each, shredded: Cheddar and white Cheddar cheeses, or 1 (8
ounce) package shredded four-cheese blend
Salt and freshly ground black pepper to taste
2 tablespoon mayonnaise or sour cream
3 tablespoons grated Parmesan cheese
Make double pie crust, or purchase 2 refrigerated pie crusts. Bake and
cool one of the crusts.
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 this process to make 2 or
3 layers, ending with cheese on top.
Spread mayonnaise on top of cheese. Sprinkle Parmesan over mayonnaise.
Place second pie crust over mixture and seal edges with a fork; cut
slits in crust for ventilation.
Bake at 350 degrees 30 minutes, or until top crust is lightly browned.
If necessary, cover edges of crust with aluminum foil near the end of
baking time if they get too brown.
The pie tastes best if baked ahead of time, then reheated just before
serving.
Note: To peel tomatoes, place them in boiling water a few seconds, then
plunge into cold water. Peels should slip off easily.