Summer Tomato Pie

Directions

1. 1
   Preheat oven to 450 degrees. Place and fit pie crust in pie plate, cover with foil and top with pie weights (dry rice or beans). Bake for 8 minutes, remove, and allow to cool slightly.
2. 2
   Reduce oven temp to 350 degrees. Place sliced tomatoes paper towels to drain excess liquid for 10-15 minutes, blotting the top also.
3. 3
   In the slightly cooled, baked pie sheel, layer the sliced tomatoes, herbs, onions and cheese (in that order).
4. 4
   Mix together to mayo, lemon juice, salt and pepper and spread this mixture evenly over the cheese.
5. 5
   Place the second (unbaked) pie crust over the top and crimp the edges to seal. Use a sharp paring knife to cut four vents in the top.
6. 6
   Bake for 45-50 minutes, until top crust is golden and filling is bubbling. Let stand 10-15 minutes before serving.