tomato pie with panko
1 (9") deep dish pie shell, frozen (or use your own pie crust dough, whatever you like)
4-5 large tomatoes thickly cut
Freshly cracked black pepper
A light sprinkling of white sugar
1 c. good quality mayonnaise (Hellmans)
1 c. shredded cheddar cheese
½ cup cooked real bacon (not the fake stuff please)
½ - ¾ cup of panko crumbs
I like to keep my deep dish pie crust cold/sitting in the freezer till I’m ready to use; it cooks up better when it start with a cold crust.
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.
Also place paper towels on the top.
Get out pie crust from freezer, place sliced tomatoes over crust; do a double layer of sliced tomatoes. Sprinkle with a very light layer of sugar then 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.
If you want a crunch, then sprinkle on the panko crumbs just before baking, push them down a bit into the topping.
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.