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Photo by Tim Hussey

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6-8 servings

  • 1 deep-dish pie shell
  • 1 Vidalia onion,sliced
  • 2 ripe beefsteak or heirloom tomatoes,sliced
  • 1 cup fresh basil, chopped
  • Jane’s Crazy Mixed-Up Salt, to taste
  • 1 cup mayonnaise, homemade or Dukes
  • 2 cups cheddar cheese, grated
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove, chopped
  1. Preheat oven to 375 degrees.  Place sliced onion in bottom of prepared pie shell.  Place in oven for about 10 minutes.
  2. Remove pie from oven and place sliced tomatoes on top of onions. Put basil on top of tomatoes along with Jane’s Crazy Mixed-Up Salt to taste.
  3. Mix mayonnaise with cheddar cheese, Worcestershire Sauce, and chopped garlic. Put dollops of mixture on top of pie.  More mayonnaise and cheddar can be used depending on size of pie shell and tomatoes.
  4. Bake an hour with foil or baking sheet under pie plate until very golden.
  • from Laura Wichmann Hipp

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