Here's the original T & C Pie:
Just layer tomato, cheese & sausage slices & repeat 'till full....
Comes out scrumtious !!!
This is a more recent one:
But she used grated cheese, the tomatoes were really ripe & I asked what temp & she said 450f.....those things are different from previously, I'm sure....
And as you can see the liquid level is very high.....
Tasted grate, just that I'm not used to eating pie with a straw.....
The main concern I had was the 450 temp....that may be hard to keep for a time, but maybe not.....
Other thing was, she got me a cast iron pie plate & I was paying attention in class when you said:"Get it out of the C I so it stops cooking..."
My general plan was to set the cast into a larger handled pan I have & cook raised up on baskets / bricks 'till it's not all the way done & allow the residual to "finish" the bake.....
Sound too daffy?