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| Ingredients |
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Pastry for two-crust 9” pie (double our recipe for Single Pie Crust by using our yield calculator at the bottom of the recipe page)
1 28-ounce can peeled, whole tomatoes
2 cups (approximately) shredded cheese
1 1/2 cups fresh basil, minced
1 cup fresh chives, minced
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Steps
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| 1 | Cut up tomatoes, drain slightly, and pour into unbaked pie shell. |
| | 2 | Top with the rest of the ingredients. |
| | 3 | Place unbaked upper pie crust on top and pinch pastry edges together. |
| | 4 | Brush with milk or egg white wash. |
| | 5 | Bake in 350ºF oven for 40-45 minutes. |
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| Yield |
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original recipe yield: 1 Pie
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If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
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