Fresh Tomato Pie

2 cups all-purpose flour

2 teaspoons black peppercorns -- crushed fine

Kosher salt 1 tablespoon baking powder

1 stick chilled butter -- cut into cubes

2/3 cup whole milk

2 1/2 pounds medium-sized ripe slicing tomatoes -- peeled and

sliced 1 fresh basil

4 ounces grated medium-sharp or sharp Cheddar -- (2 cups)

2/3 cup

1/2 lemon

2 tablespoons heavy cream -- up to 3

Sift or mix together the flour, pepper, 1 teaspoon salt and the baking powder. Either by hand using a pastry blender or in a food processor, quickly work the butter into the flour mixture so that it has the consistency of coarse-grain sand. If using a food processor, add the milk, pulse quickly 2 to 3 times ? until the dough just barely comes together, and then turn it out onto a floured surface. If working by hand, make a small well in the center of the flour, pour the milk in, and then mix quickly with a fork until the dough comes together but is still soft and sticky. Turn onto a floured surface.

Knead the dough for about 30 seconds and then let it rest for 10 minutes. Cut the dough in half, roll out half to fit a 10-inch pie pan, and line the pan with it.

Cover the surface of the pie with a layer of tomatoes, sprinkle with a little salt, and add a sparse layer of basil leaves; repeat for a second, third and fourth layer. Top with the grated cheese. Thin the mayonnaise with the juice of half a lemon and spread it over the surface. Quickly roll out the reserved dough, fit it over the pie, and seal the edges by pinching them together. Cut several slits in the dough to allow steam escape and brush the surface with the heavy cream. Bake in a 350-degree oven until the pie is hot all the way through and the crust is golden, about 25 to 30 minutes.

Let rest for 15 minutes before serving. Cut it in wedges and garnish each slice with a sprig of basil.

? From The Good Cook's Book of Tomatoes by Michele Anna Jordan

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