|1||each||pie shell (9 inch)||unbaked, 9 inch|
|1||each||evaporated milk||canned, for brushing pie shell*|
|4||cups||tomatoes||red and gree, sliced|
|1/3||cup||parmesan, parmigiano-reggiano cheese, grated||grated|
Line pie pan with pastry rolled 1/8-inch thick, crimp edges, and brush shell with evaporated milk.
Bake in preheated 450 F oven for 5 minutes.
Fill shell with tomatoes, and sprinkle with the salt and pepper.
Mix remaining ingredients, and spread on tomatoes.
Bake in a preheated 350 F oven for 40 minutes, or until tomatoes are done.
First published: 1996-01-27 last updated: 2013-10-06
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