Chaiwalla Tomato Pie
From the Chaiwalla Tea House, Salisbury, Connecticut, this pie is tasty and fancy looking, while relatively simple to make.
2 c flour
1/2 c butter (1 stick)
4 t baking powder
3/4 c milk (adjust for biscuit-dough consistency)
Mix in food processor or by hand. Divide in half, for bottom and top crusts.
2 pounds fresh tomatoes, peeled and sliced (or 2 28 oz cans plum tomatoes)
chopped basil, chives, or scallions
1 1/2 c sharp cheddar
1/3 c mayonnaise
2 T lemon juice
Roll bottom crust on floured surface and line 9" pie plate.
Fill crust with thinly sliced tomatoes. Sprinkle with chopped herbs. Cover with 1 cup grated cheddar. Mix mayonnaise with lemon juice and drizzle over cheese. Cover with remaining 1/2 c cheddar.
Roll out remaining crust. Cover pie and pinch the edges to seal. Cut steam vents.
Bake at 400 for about 25 minutes. If not serving directly from the oven, re-heat before serving to melt the cheese.