Heirloom tomato pie

1. 1. Preheat oven to 350°
2. Slice 8 tomatoes and drain well.( Salt helps with absorbing the moisture and the taste – LC note) Arrange 5 tomatoes overlapping in pie tin.
3. Sprinkle bacon and basil on top of the tomatoes.
4. Mix together mayo and parmesan. Spread on top of bacon.
5. Sprinkle with crushed crackers.
6. Layer with shredded mozzarella.
7. Put remaining (3) salted tomatoes, well overlapped, on top.
8. Bake for 30 minutes.

2. Cool pie for 20 minutes before slicing

3. For pie crust:

4. Mix ingredients in blender until they begin to form a soft ball.
Pat into a buttered pie pan. Line with pie weights or, place a sheet of silver foil over the pie crust and fill with rice.

5. Bake @425 for 15 minutes. Remove weights or foil and rice and continue baking for another 5-7 minutes. Let cool before filling with tomatoes.