Tomato Pie

Preheat your oven to 350 F. Put your pie crust into your deep dish pie plate. Using a fork poke holes in the bottom of your pie crust. (This is called docking.) Place into the preheated oven and allow to bake for 10-15 minutes or until lightly browned. Remove from oven and allow to cool.

While your pie shell is cooking slice tomatoes thinly and layer them in a colander in your sink. Sprinkle with salt and allow them to drain while your shell is cooking. You can also dab the tomatoes with a paper towel to get some of the excess water off of them. This is an important step because if you do not get most of the liquid out, the bottom of your pie will be soggy.

By now your pie crust should be removed from the oven. Allow it to cool for a little while while you make the topping.

Combine the two cheeses and yogurt in a medium bowl.

Layer the tomatoes, then the basil and then the onion into the pie shell. Sprinkle with salt and pepper. Spread your cheese and yogurt mixture on top of the tomatoes. Put it into the oven and allow it to cook for 30 minutes or until the top is lightly browned. Garnish with more basil if desired.