Ashley Christensen's Homegrown Tomato Pie - Andrew Zimmern

Ingredients

• 2 cups unsalted butter, cut into 1/2 -inch cubes
• 5 1/2 cups all-purpose flour
• 4 teaspoons sugar
• 1 teaspoon kosher salt
• 2/3 cup ice water
• 1 large egg yolk
• 1/2 teaspoon sea salt
• 1 teaspoon Dijon mustard
• 1/4 cup cider vinegar
• 1 1/2 cups vegetable oil
• 4 pounds tomatoes
• Sea salt
• 2 large eggs
• 1 1/2 cups basic cider mayo (recipe included)
• 2 tablespoons Dijon mustard
• 2 tablespoons prepared horseradish
• 1/4 cup milk
• 1/4 cup heavy cream
• 2 teaspoons chopped fresh thyme (or 12 fresh basil leaves, torn small)
• 1 pound buttermilk cheddar (extra-sharp cheddar is a suitable substitute), grated
• Two 9-inch piecrust shells, prebaked and cooled
• Black pepper in a mill