MIDWEST TOMATO PIE

MIDWEST TOMATO PIE image

Provided by Ellen Bales @Starwriter

Number Of Ingredients 10

1 - refrigerated pie crust for 9" pie
1/2 cup(s) sour cream
1/2 cup(s) shredded cheddar cheese
1/2 cup(s) shredded monterey jack cheese
1/3 cup(s) thinly sliced green onions
1 teaspoon(s) dried oregano
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
8 large ripe tomatoes, cut in 1/4" slices
4 slice(s) bacon, cooked and crumbled

Steps:

On a lightly floured surface, roll the pie crust dough into a circle and transfer to a 9" pie plate. Trim pastry to within 1/2" of the rim of the plate and crimp edge.
Cover the pastry with a double thickness of foil and fill with pie weights or dried beans. Bake in a preheated 350-degree oven for 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-10 minutes longer, or until light brown. Cool on a wire rack.
In a small bowl, mix sour cream, cheeses, green onions, and seasonings. Arrange one-third of the tomatoes in crust, spread with one-third of the sour cream mixture. Repeat layers twice. Bake for 25 minutes. Top with bacon; bake 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes before serving.