1 (9") Deep dish pie shell, prebaked @ 375 for 10 minutes
4-5 large ripe tomatoes, peeled & thickly sliced
1 small onion, finely diced
1/3 cup cooked bacon crumbles
1 1/4 cup grated cheddar cheese
3/4 cup mayo
Salt & pepper
Garlic powder
Basil
Combine mayo, bacon & cheese in bowl and set aside.
Layer tomatoes in pie shell, sprinkle each layer with salt, pepper, basil & garlic powder.
Spread the mayo mixture evenly on top of the final layer of tomatoes.
Bake at 350 for 35-40 minutes, or until golden brown.
Let stand 10 minutes before serving.
*Note: After slicing the tomatoes, I lay them out on a paper towel to absorb excess water. This helps prevent the pie from holding too much liquid.*
