Tomato Pie
I may be making some minor adjustments to times and such later. For now though, this is the recipe:
2 large tomatoes
1 1 lb carton ricotta cheese
fresh basil leaves
1 package Pillsbury pie crust
1 package shredded parmesan cheese
2 tablespoons salted sweet cream butter
Follow package directions for rolling the first layer of crust in pie pan. Set aside. Finely chop 4-6 large basil leaves, set aside (you can user fewer or more, this is "too taste"). Gore and slice 1 large tomato. Layer tomato slices in pie dish. Spread ricotta cheese over tomato layer until well covered. Sprinkle with chopped basil. Gore and slice second tomato. Repeat layering of tomato, topped with layer of ricotta, then basil. Unroll second pie crust and top according to 2 crust pie instructions. Melt 2 tablespoons of butter and brush over top of crust. Sprinkle with shredded parmesan cheese. Bake @ 350 for 20-25 minutes or until golden brown.
2 large tomatoes
1 1 lb carton ricotta cheese
fresh basil leaves
1 package Pillsbury pie crust
1 package shredded parmesan cheese
2 tablespoons salted sweet cream butter
Follow package directions for rolling the first layer of crust in pie pan. Set aside. Finely chop 4-6 large basil leaves, set aside (you can user fewer or more, this is "too taste"). Gore and slice 1 large tomato. Layer tomato slices in pie dish. Spread ricotta cheese over tomato layer until well covered. Sprinkle with chopped basil. Gore and slice second tomato. Repeat layering of tomato, topped with layer of ricotta, then basil. Unroll second pie crust and top according to 2 crust pie instructions. Melt 2 tablespoons of butter and brush over top of crust. Sprinkle with shredded parmesan cheese. Bake @ 350 for 20-25 minutes or until golden brown.