Shaker Tomato Pie, part 2
1 #10 can of diced tomatoes
1 cup real mayonnaise (do not use Miracle Whip)
1 TBSP lemon juice
2 cups shredded cheese (cheddar, cojack, mozzarella, whatever)
Diced onion (optional)
1 clove fresh garlic, minced or pressed
Italian seasoning - a good sprinkle
Dry or fresh basil - a very good sprinkle
Double pie crust
Drain (and squeeze) juice from canned tomatoes. (As a side note, fresh tomatoes may be used in season...chop them, and let them drain for a few hours on paper toweling). While the tomatoes are draining, mix the mayo and lemon juice. Stir until smooth and well-blended. Add dry herbs and garlic to the mixture.
Put pie crust into pan; top with drained tomatoes. Add diced onion and shredded cheeses. Pour mayo mixture over the top, gently spreading to the edges. Top with pie crust, crimp. I always add an egg wash to the pie crust to promote a "golden" crust. Bake at 350 degrees for 50-60 minutes, or until pie crust is well-browned.