TOMATO PIE

Preheat oven to 350 degrees.

Mix the Bisquick, butter, and water in a 9″ pie plate with a fork until combined.  Press the mixture evenly over the bottom and half way up the sides of the pie plate.  If the dough is sticking to your fingers, sprinkle a little more of the Bisquick over the dough to keep it from sticking.

Fill a large saucepan with water about halfway up the pot and bring to a boil.  Also fill a medium bowl with ice water and set aside and stack some paper towels on your counter that will be used for draining and peeling the tomatoes after cooking.

With a paring knife, cut a small “X” into the skin on the bottom of each tomato.  Place the tomatoes in the boiling water for 30-40 seconds until the skin is starting to ‘peel’ where you made the “X”.  Place the tomatoes in the ice bath for 30 seconds.  Remove the tomatoes from the ice bath to the paper towels.

Peel the skins (starting at the “X”) off each tomato and discard. Cut the peeled tomatoes into 1-1 ½” thick slices and place in the pie plate in one even layer.

Season the tomatoes with the salt and pepper.  Spread the cheese over the top of the tomatoes.

In a small bowl mix the Miracle Whip with the scallions and parsley.  Place it in dollops over all over the cheese.  Using an offset or rubber spatula, spread this mixture into a thin layer over the cheese.  Making large spreading swipes from the center to the edge of the plate to avoid the cheese from lifting under the mayo mixture.  It should be in a thin even layer over the top of the cheese.

Bake for 35-45 minutes until browned and bubbly.  Carefully run a steak knife around the edge of the pie to loosen the crust from the pan.  Let cool for at least 30 minutes to set.  DELISH!!!

Try not to eat the whole pie… it’s THAT GOOD!