• Preheat the oven to 375℉ and blind bake the pie crust using a piece of foil or parchment paper and dried beans or rice to hold the foil down to prevent the crust from puffing up while baking.

  Bake for 10-12 minutes.

  After par-baking, let the crust cool on the counter for 10 minutes while you prepare the filling.
• Wash and slice the heirloom tomatoes into thin slices.

  Season the tomatoes with a little bit of salt and let them sit on a paper towel for 10-15 minutes to help them release their liquid before going into the pie crust.
• In a small mixing bowl, combine the grated cheddar cheese, mayo, egg, and salt and pepper.

Layer the filling

• Start with half of the tomatoes in the pie crust, sprinkle over half of the basil leaves, then add half of the filling.

  Repeat by adding the other half of the sliced tomatoes, basil leaves, then the last bit of filling.

  Spread the filling to the edges of the pie crust.
• Bake the tomato pie for 30-40 minutes until the filling is set and the crust is golden brown. *If the pie starts to brown too quickly, cover loosely with foil or parchment paper.

  Let the pie cool for at least 15 minutes before slicing and serving. Enjoy!