Tomato Pie


2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup butter
About 2/3 cup milk
3 or 4 large, ripe tomatoes, peeled
Salt, freshly ground pepper to taste
1 1/2 cups grated sharp Cheddar cheese
1/3 cup of mayonnaise, or as needed
2 tablespoons torn basil leaves
1 tablespoon chopped chives

Place flour, baking powder and salt in bowl, toss to mix and cut in butter until mixture resembles coarse cornmeal. Add enough milk to make a medium-soft dough (not too soft).
Turn out about 1/3 of the dough onto a floured board and roll to fit a 9-inch pie pan. Fold into quarters and lift gently into pie pan. (If dough breaks, patch it with scraps of dough, using a bit of cold water as “glue”) Line crust with fairly thick tomato slices, season with salt and pepper, top with half the cheese and coat with mayonnaise. Sprinkle basil and chives over the mayonnaise. Add remaining cheese and spread mayonnaise over the top.
Roll remaining dough thin to fit over filling. Make slits to allow steam to escape and bake in a pre-heated, 400 degree oven until brown and puffy on top, about 20 minutes. Makes 6 servings. Serve a small salad on the side for lunch.