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Tomato Pie

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Ingredients
  

For the filling

  • 2 pounds fresh tomatoes
  • 1 1/2 cups grated cheddar cheese
  • 1 cup fresh basil leaves, roughly chopped
  • 1/3 cup minced chives
  • 1/3 cup mayonnaise thinned with 2 tablespoons of fresh lemon juice

For the crust

  • 2 cups all-purpose flour
  • 1 teaspoon table salt
  • 1 stick butter cut into 1-inch pieces
  • 4 teaspoons baking powder
  • 3/4 cup whole milk

Instructions
 

  • Peel and slice the tomatoes and let them sit in a collander about 30 minutes to drain. Freeze the butter for about 20 minutes.
  • In the food processor, blend flour, salt and baking powder. Add the butter pieces and pulse until the butter is roughly incorporated. Add milk and blend until it comes together. Divide the dough in two, and gently roll out the bottom crust, using more flour to keep it from sticking.
  • Line a 9-inch pie plate with the bottom crust.
  • On top of the crust, add the sliced tomatoes and then the basil and chives. Sprinkle 1 cup of the cheese on top, and then drizzle the mayonnaise/lemon mixture over the top and then add the rest of the cheddar.
  • Roll the remaining dough and fit it over the filling, pinching the dough around the pie plate to seal the edges. Cut several steam vents in the top crust and bake the pie at 400 degrees for 30 to 40 minutes, or until golden brown on the top and bottom.
  • Cool on a rack for a few minutes before slicing.