This pie can be prepped the day ahead.

For Cornmeal Crust:

• 1 cup flour
• 1/2 cornmeal
• 3 Tablespoons granulated sugar
• 1/2 teaspoon slat
• 1/2 cup butter, cold
• 1 egg, slightly beaten

Make crust by combining all ingredients except egg in a bowl. With your fingers, press the butter until the contents of the bowl are reminiscent of peas. Add the egg, and combine till dough forms. Wrap and chill for 20 minutes, then roll out. Use more cornmeal to roll.

For Filling:

• 1-2 large, or 3-4 medium heirloom tomatoes (you can also use cherry tomatoes, you’ll need two pints)
• 2 cups grated cheese, I like a combo of salty hard and a farmers cheese
• 2 teaspoons salt
• 1 egg, lightly beaten
• 1/2 cup mayo
• half an onion, thinly sliced
• 2 teaspoons sugar
• 1 teaspoon apple cider vinegar
• 3 tablespoons fresh Basil
• 2 Tablespoons Cornmeal
• Salt + Pepper

While your crust is chilling, slice the tomatoes and scoop out the seeds. Lay on a baking sheet lined with a towel and sprinkle with salt. Let sit for an hour…this releases the juices and prevents a soggy pie.

Meanwhile, Combine the rest of the ingredients expect the cornmeal. You then sprinkle the cornmeal on the bottom of your rolled out pie crust. then start with a layer of filling, then tomato. Repeat the process until you’ve filled the pie.

You can prep the pie the day before baking, or even cook it the day before serving. I like it cold.

Preheat oven to 450 F, bake pie for 45-60 minutes. It is done when the cheese is bubbling and beginning to brown. Let sit for 15 minutes before cutting, serve warm or room temperature.