SUMMER TOMATO PIE

Adapted from Cook’s Country, Aug./Sep. 2009. Use your own pie crust recipe or store-bought dough.

Enough pie dough for a double crusted pie
4 1/2 cups sliced ripe Tomatoes, 1/4-inch slices
1/2 tsp. table salt
1/4 cup mayonnaise
4 tsp. cornstarch
1 1/2 cup shredded sharp cheddar cheese
1/2 cup thinly sliced Italian Sweet Red Onion

Arrange tomatoes on towel-lined baking sheet and sprinkle with salt. Let drain 30 minutes, then press tomatoes with additional towels until very dry. On lightly floured surface, roll out half the pie dough into a 12-inch circle (if using store-bought dough, you do not need to roll either crust). Transfer to 9-inch pie plate, letting excess hang over edge. Cover with plastic and refrigerate 30 minutes. Roll second round into 12-inch circle and refrigerate for 30 minutes. Adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 450 degrees. Mix mayonnaise, cornstarch, and 1 cup cheese in bowl until well combined. Sprinkle remaining cheese over bottom of dough-lined pie plate. Arrange third of tomatoes (about 1 1/2 cups) over cheese. Spread half of mayonnaise mixture over tomatoes and sprinkle with half the onions. Layer with another third of tomatoes, remaining mayonnaise mixture, and remaining onions, then top with remaining tomatoes. Arrange top crust over pie. Press crusts together, trim, fold, and crimp edges. Cut four 2- by 1-inch oval vent holes in top, about half way between the middle and the edge of the pie. Place pie on heated baking sheet, bake for 10 minutes, then reduce oven temperature to 325 degrees and bake until crust is golden brown, 30 to 40 minutes. Cool on wire rack 3 hours. Serve at room temperature.