Linda App
Ingredients
2 1/2 lbs. heirloom tomatoes, sliced 1/4″ thick
1/2 tsp. salt
1 refrigerated pie crust
1/4 C plain bread crumbs
8 oz. fresh mozzarella, sliced 1/8″ thick
1/2 C fresh basil leaves
1/4 C shredded parmesan
fresh cracked black pepper
1 egg, beaten (optional)
Directions
1. Preheat oven to 375 degrees.
2. Place sliced tomatoes, single layer, on paper towels. Sprinkle one side with 1/4 tsp. salt. Let stand 10 minutes. Gently pat salted side of tomatoes with paper towels to absorb some of the moisture. Flip tomatoes and sprinkle with 1/4 tsp. salt.
3. Meanwhile, fit pie crust into 9″ pie pan. Sprinkle crumbs evenly over the bottom. Place half the mozzarella over the bread crumbs, along with third of the tomatoes and a third of the basil. Sprinkle with 2 Tbsp. of parmesan. Layer with a third of the tomatoes, a third of the basil and the remaining mozzarella. Layer with remaining tomatoes, basil and parmesan. Season with pepper and, if desired, brush edges of crust with beaten egg.
4. Bake for 40-45 minutes, until crust is browned. Cool for 10-15 minutes before slicing.
note: pie will have moisture. For a less wet pie, seed the tomatoes.
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