Heirloom Tomato Pie

I'm glad the first time I tried tomato pie is was this recipe...awesomely good! I'm in love! I used my cornmeal butter crust Cornmeal Butter Crust, substituted Planko for bread crumbs, used fresh lemon basil and used Provalone cheese. When I fliped the tomatoes I put them on clean dry paper towels for another 10 minutes; then blotted them dry. Got this from Family Circle magazine August 2013.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2 1⁄2 lbs  heirloom tomatoes, sliced 1/4 inch thick
• 1⁄2 teaspoon salt
• 1  refrigerated pie crust
• 1⁄4 cup  plain breadcrumbs
• 8  ounces mozzarella cheese, fresh, sliced 1/8 inch thick
• 1⁄2 cup fresh basil leaf
• 1⁄4 cup parmesan cheese, shredded
•  fresh cracked pepper
• 1  egg, beaten (optional)

Directions

1. Heat oven to 375. Placed sliced tomatoes in a single layer on paper towels. Sprinkle one side with 1/4 tsp of the salt; let stand for 10 minutes. Gently pat salted side of tomatoes with paper towels to absorb some of the moisture. Flip tomatoes and sprinkle with remaining 1/4 tsp salt.
2. Meanwhile, fit piecrust into a 9-inch pie plate. Sprinkle bread crumbs evenly on the bottom. Place half the mozzarella over the bread crumbs, along with a third of the tomatoes and a third of the basil. Sprinkle with 2 tbsp of the Parmesan. Layer with a third of the tomatoes, a third of the basil and remaining mozzarella. Layer with remaining tomatoes, basil and parmesan. Season with pepper and if desired, brush edges of crust with beaten egg.
3. Bake at 375 for 40 to 45 minutes, until crust is browned. Cool 10 to 15 minutes before slicing.
4. Note: Pie will have moisture. For a less wet pie, seed the tomatoes.