tomato pie
recipe by 
This recipe and photographs are copyrighted and are the property of Dawn Finicane.

1 (9") deep dish pie shell, kept frozen (recipe here) or use pre made pie crust
4-5 lg. tomatoes, thickly cut (heirloom works wonderful in this)
Freshly cracked black pepper
a gentle sprinkling of fine sugar
1 c. good quality mayonnaise (Hellmans)
1 c. shredded sharp cheddar cheese
½ cup cooked real bacon, chopped fairly small (not the fake stuff please)

I like to keep my deep dish pie crust ready to go and sitting in the freezer till I’m ready to use; it cooks up better that way. 
I've also used premade pie crust and they work just as fine, but they also need to be kept cold till ready to bake. 
Preheat the oven to 400 degrees, 350 for convection. Slice up the tomatoes in rather thick slices and place them on paper towels to absorb some of the excess moisture.
Get out pie crust from freezer, place sliced tomatoes over crust; do a double layer of sliced tomatoes. 
Recipe by dawn finicane of Then sprinkle with an ever-so-light sprinkling of white sugar, then some freshly cracker black pepper.
In a bowl combine mayonnaise with shredded cheddar cheese, and the chopped up bacon. 
Spoon over tomatoes; try to get it spread evenly over the tomatoes, but don’t push down.
Bake for about 30 minutes. Mine was done at the 25 minute mark, so best to keep an eye on it at the 20 minute mark.
I let my pie cool down about an hour before slicing into it. It really does taste best when it’s refrigerated and served cold. Serve with a nice glass of white wine.
Note: I love my crust nice and dark brown, if you don’t like it that way then cook it less. 
This is a really rich pie, so cut the slices smaller than you would an apple or other fruit pie. (not the size I did in the above photo).