1 BAKED 8 or 9 inch PIE CRUST: enough for one crust and then a little more. :) (I use 1 1/4 c. all purpose flour, 1 stick cold butter, a pinch of salt, up to 1/4 c. ice water. Cut flour, butter, and salt with a pastry blender until mealy. With a mixer, add 1 tablespoon at a time of ice water until it cleans side of bowl, usually end up using only 3 tbsp. Shape into ball, wrap in plastic wrap, store in refrigerator at least 1/2 hour.) Roll out on floured countertop to desired size, cut edges how you like. Bake at 375 for approx 10 minutes.
5 or 6 medium tomatoes, peeled and sliced about 1/4 inch thick.
2 to 3 tablespoons fresh chopped basil (genovese is the best)
salt, pepper, garlic pepper to taste (about 1/8 tsp each)
1 1/4 c. cheddar cheese (sometimes I use a mixture of cheddar, colby, and monterey jack)
3/4 c. mayonnaise (I only use Hellmann's)
Layer 1/2 of the tomatoes in baked pie shell. Sprinkle 1/2 basil, salt, pepper, garlic powder on top.
Mix cheese and mayonnaise together and spread over tomato layers, right to inside edge of crust.
Bake at 350 for 30 minutes or until topping is golden brown.