Italian Three Cheese Pie

Crust: heat oven to 425 degrees and bake pie crust for about 20 minutes until set and barely starting to brown. Set aside. Reduce oven to 375 degrees.

Tomato Filling: while the crust is baking, sauté the sliced onion in the olive oil until just starting to brown. Add garlic and cook for another minute or so. Add tomatoes, wine, herbs, sugar and add salt and pepper (to taste). Simmer for about 20 minutes until most of the moisture has evaporated. Set aside.

Cheese Filling: Mix ricotta with the egg, 1 cup mozzarella, garlic, salt and pepper (to taste). Gently pat the cheese filling into the bottom of the pie shell, evenly spread the tomato filling on top, then sprinkle with the parmesan cheese and remaining mozzarella. The cheese forms a nice sealed top that keeps the filling moist.

Bake the pie for 30 to 40 minutes until crust and cheese are browned. Remove from the oven and let it rest for 15 minutes before slicing or it will come out in sloppy pieces.