Serves 6–8
A pie that opened our eyes to different dishes to make during tomato season. From Chaiwalla Tea House in Salisbury, CT, this relatively simple pie can be a comforting treat during a rare cool summer evening or a great way to use your last crop of tomatoes in early fall.

For the crust
2 cups flour
½ cup butter (1 stick)
4 tsp. baking powder
¾ cup milk (adjust for biscuit-dough consistency)

For the filling
2 lbs. fresh tomatoes, peeled and sliced
1½ cup grated sharp cheddar cheese
⅓ cup mayonnaise
2 Tbsp. fresh lemon juice
Chopped basil, chives, or scallions

Preheat oven to 400°. Mix flour, butter, baking powder, and milk in food processor or by hand, until the dough comes together. Divide in half, for bottom and top crusts. Roll bottom crust on floured surface and transfer to a 9-inch pie plate. Fill crust with sliced tomatoes. Sprinkle with chopped herbs. Cover with 1 cup grated cheddar. Mix mayonnaise with lemon juice and drizzle over cheese. Cover with remaining ½ cup cheddar.

Roll out remaining crust. Cover pie and pinch the edges to seal. Cut steam vents. Bake for about 25 minutes, until the crust is golden brown. If not serving directly from the oven, re-heat before serving to melt the cheese again.