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BLT Brunch Pie

My boys can't wait to pick the first ripe tomatoes in our garden to be used in this terrific pie. It has a tempting filling and tomatoes layered in a melt-in-your-mouth crust. And the crust is so easy to make- you just pat the dough into the pan!

6-8 ServingsPrep: 20 min. + chilling Bake: 40 min.

Ingredients

1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 cup shortening
1/2 cup sour cream
FILLING:
3/4 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 can (4-1/2 ounces) mushroom stems and pieces, drained
8 bacon strips, cooked and crumbled
1 tablespoon chopped green pepper
1 tablespoon chopped onion
3 medium tomatoes, peeled and sliced

Directions

In a large bowl, combine the first four ingredients. Cut in
shortening until crumbly. Stir in sour cream. Cover and refrigerate
for 30 minutes.
Press pastry into a 9-in. pie plate; flute edges if desired. Bake at
375° for 10 minutes. Cool completely.
In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms,
bacon, green pepper and onion. Layer half of the tomatoes in crust;
top with half of the mayonnaise mixture. Repeat layers.
Bake at 350° for 30-35 minutes or until a knife inserted near the

2 of 2

BLT Brunch Pie (continued)

Directions (continued)

center comes out clean. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 464 calories, 39 g fat (11 g saturated fat), 38 mg cholesterol, 618 mg sodium, 19 g carbohydrate, 1 g fiber, 8 g protein.