Cheesy Tomato Pie

Ingrédients

• 1/2 cup 2% milk mozzarella cheese
• 1/2 cup light cheddar cheese
• 1/4 cup light mayonnaise
• 1 1/2 tasses flour
• 3 grands ensembles tomatoes
• 1/3 cup vegetable shortening
• 3 tsps basil leaves

Directives

1. First peel and slice the tomatoes and lay down on a few sheets of paper towels and let sit for at least ten minutes.
2. While drying, make the pie crust. Using a pastry blender or fork, cut the shortening into the flour until the clumps are pea sized. Then one tablespoon at a time, add cold water to the mixture and lightly mix with a fork. Keep adding water until the dough starts to pull together and is moistened throughout. Roll the dough out on a lightly floured surface and roll into a 9 inch deep dish pie crust. Crimp the sides up and back for 15 minutes in a 450 °F (220 °C) oven.
3. Once the pie is baked, turn the oven down to 350 °F (175 °C). Then, take the tomato slices and layer tomatoes and a teaspoon of basil. Keep layering until all the tomatoes are in.
4. Combine cheeses and mayonnaise. Spoon over tomatoes and spread out evenly.
5. Bake for 20-25 minutes or until the top is lightly browned. Can be served hot or room temperature.