Happy Pi Day!

So I have been seeing nothing but yummilicious pies popping up all over Facebook today and I thought, "Should I post Meyer Lemon again? Nah, too soon." Then I thought, "How about that yummy pecan pie I made that one time...? Nah, it's not springy enough!" And then I found my Tomato Pie recipe... Oh yes. TOMATO PIE. This pie is perfect for a summer meal, sitting on the deck, a light breeze sweeping through. We can't forget a tall glass of ice cold lemonade now, can we? I have been struck with summer fever, can you tell? I made this last summer as we were hit with a delicious batch of tomatoes at the grocery store and I had to make something special with them! I can't wait to make this again and sink my teeth into it. HAPPY PI DAY!

Recipe Adapted from Allrecipes "Tomato Pie I":
Original recipe makes 6 servings.

Ingredients:
1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
3 green onions, thinly sliced
1/2 pound bacon - cooked, drained, and chopped
1/2 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese (I used mozzarella)

1/4 cup mayonnaise

Directions:

•           Preheat oven to 375 degrees F (190 degrees C).

•      In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder,    oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.

•    Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.