MIDWEST TOMATO PIE
1refrigerated pie crust for 9" pie
1/2 csour cream
1/2 cshredded cheddar cheese
1/2 cshredded monterey jack cheese
1/3 cthinly sliced green onions
1 tspdried oregano
8 largeripe tomatoes, cut in 1/4" slices
4 slicebacon, cooked and crumbled
How to Make MIDWEST TOMATO PIE
- On a lightly floured surface, roll the pie crust dough into a circle and transfer to a 9" pie plate. Trim pastry to within 1/2" of the rim of the plate and crimp edge.
- Cover the pastry with a double thickness of foil and fill with pie weights or dried beans. Bake in a preheated 350-degree oven for 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-10 minutes longer, or until light brown. Cool on a wire rack.
- In a small bowl, mix sour cream, cheeses, green onions, and seasonings. Arrange one-third of the tomatoes in crust, spread with one-third of the sour cream mixture. Repeat layers twice. Bake for 25 minutes. Top with bacon; bake 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes before serving.