Tomato Pie with Potato Crust

Make Potato Crust and bake while you are preparing tomato mixture (see below).

Layer half of the tomato slices onto the bottom of baked Potato Crust. Lightly season tomatoes with salt and pepper. Sprinkle with half of the bacon and 3 tablespoons basil. Repeat layer, using remaining tomato slices, salt, pepper, bacon, and basil.

In a small bowl, combine Parmesan cheese and mayonnaise, then carefully spread over tomato mixture. Sprinkle with crushed crackers and 1 tablespoon basil.

Bake uncovered for 30 minutes or until crumbs begin to brown. Remove from oven and serve immediately.

For Potato Crust: Preheat oven to 400 degrees F. Oil a 9-inch pie pan.

Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers.

Bake for 35 to 40 minutes or until golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Remove from oven. Reduce oven temperature to 350 degrees F.