Summer Tomato Pie

• 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 12 teaspoons salt
• 18 teaspoon pepper
• 13 cup mayonnaise
• 13 cup parmesan cheese
• 1 large garlic clove, smashed and minced

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

dish pie pastry, milk, tomatoes, salt, pepper, mayonnaise, parmesan cheese, garlic

Taken from www.food.com/recipe/summer-tomato-pie-218431 (may not work)