Amish Tomato Pie
With ripe tomatoes and a creamy, rich filling made of Fontina cheese, Cheddar, mayonnaise, and bacon, this savory Amish tomato pie is a real treat.
Set the oven to 425 degrees Fahrenheit (220 degrees C).
A baking sheet should be put on the bottom oven rack.
In a 9-inch deep-dish pie plate, press the pastry.
After placing pie weights or dried beans inside the pastry, cover it with two layers of aluminum foil.
Cut heirloom and Roma tomatoes into rounds that are 1/2 inch thick.
With your fingers, remove and discard the seeds.
Six heirloom slices should be transferred to a plate lined with paper towels, covered with more paper towels, and set aside for the pie’s decoration.
Place all of the Roma slices and the remaining heirloom slices on a wire rack.