How To Make Heirloom Tomato Pie - Best Recipe | Charleston Magazine

Ingredients

• 2 (9-inch) pie crusts, parbaked for 15 minutes
• 2 cups mayonnaise
• 1 Tbs. red wine vinegar
• 2 large eggs
• 3 cups grated white cheddar cheese
• 4-5 large tomatoes, cored and cut into 1/4-inch slices
• Freshly cracked black pepper
• Fine sea salt
• 1 Vidalia onion, thinly sliced
• 1 bunch fresh basil leaves