@trekmom, thank you. Your question makes me realize I should create a companion page with the recipe. Working on that. This one from Southern Living is quite close except the one I found first recommends a frozen pie crust which seemed fine to us. Now that I've found the recipe for the parmesan buttermilk pie crust, I'm hoping there are plenty of great tomatoes at the market on Saturday.
When I sliced my tomatoes, I first made thin slices to remove the skin from the top & bottom. This allowed them to "dry" to the max while baking & made the finished pie less watery.
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