Summer Tomato Pie

During the summer we always have a lot of green and ripe tomatoes this was a good way of using up some of them. I love this, but husband doesn't eat tomatoes.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  unbaked 9-inch deep dish pie pastry
•  evaporated milk
• 4  cups  sliced firm tomatoes, a mixture of red and green if possible, let them drain well after you slice them
• 1 1⁄2 teaspoons salt
• 1⁄8 teaspoon pepper
• 1⁄3 cup mayonnaise
• 1⁄3 cup parmesan cheese
• 1  large garlic clove, smashed and minced

Directions

1. Line pie plate with pastry; crimp edges and brush shell with undiluted evaporated milk. Bake at 450 for 5 minutes.
2. Fill the baked pie shell with sliced tomatoes and sprinkle with salt and pepper.
3. Combine mayonnaise, Parmesan cheese, and minced garlic; spread on tomatoes.
4. Bake at 350 for 35 to 45 minutes, or until tomatoes are cooked and pie is done.
5. Note: Let the tomatoes drain well, if they are soft they will make the pie shell soggy. Use firm tomatoes. Also this is not a dish you want as a left over, it gets soggy in the refrigerator.