Savory Cheese Pie
|Black pepper||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Pastry mix||1 Cup (16 tbs) (For A Double-Crust 9-Inch Pie)|
|Shredded sharp cheddar cheese||10 Ounce (2 1/2 Cups)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Finely chopped onion||1 1⁄2 Tablespoon|
|Tomatoes||2 Medium, peeled and sliced|
|Egg||1 , lightly beaten|
In a small bowl, stir together pepper, mustard, paprika, and pastry mix; prepare according to package directions.
Divide pastry into 2 equal portions.
Roll one portion out on a lightly floured board.
Fit pastry over bottom and sides of a 9-inch pie pan.
Distribute shredded cheese over pastry.
Beat the 2 eggs with milk, salt, and onion; pour over cheese.
Cover cheese with a layer of tomato slices.
Roll remaining pastry out on a lightly floured board and cover filling.
Seal, slash top, and crimp rim decoratively.
Reserve scraps, reroll, cut out 2 or 3 leaf shapes and place on center of pie.
Brush top with beaten egg.
Bake in a 425° oven for 10 minutes; reduce heat to 325° and cook for 30 minutes longer or until well browned.
Cool for 10 minutes before cutting.