Summer Tomato Pie

Directions

1. 1
   Line pie plate with pastry; crimp edges and brush shell with undiluted evaporated milk.
2. 2
   Bake at 450 for 5 minutes.
3. 3
   Fill the baked pie shell with sliced tomatoes and sprinkle with salt and pepper.
4. 4
   Combine mayonnaise, Parmesan cheese, and minced garlic; spread on tomatoes.
5. 5
   Bake at 350 for 35 to 45 minutes, or until tomatoes are cooked and pie is done.
6. 6
   Note: Let the tomatoes drain well, if they are soft they will make the pie shell soggy.
7. 7
   Use firm tomatoes.
8. 8
   Also this is not a dish you want as a left over, it gets soggy in the refrigerator.