Cheddar Tomato Pie

1-1/2  cups		Bisquick
1/2  cup		butter or margarine, softened
5  tablespoons		boiling water
1/4  cup		grated parmesan
1  teaspoon		Cayenne pepper
1/4  cup		mayonnaise
3  tablespoons		lemon juice
2  teaspoons		fresh chopped basil or 2 teaspoons dried basil
3  ounces		grated cheddar cheese
2  cups		10 plum tomatoes, peeled and sliced or whole canned tomatoes, drained for 30 minutes and chopped
3  cups		scallions, thinly sliced

Tip: For nutritional information on all the ingredients in Cheddar Tomato Pie just click on each ingredient name. Then adjust the serving size for any Cheddar Tomato Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 450 degrees F.Mix Bisquick, butter, and half the cheddar cheese and half the parmesan cheese in a small bowl. Add water; stir vigorously until soft dough forms. Press with floured hands 1/2 of dough into a 9-inch pie plate. Bake until light brown, about 8 to 10 minutes.
Turn oven to 350 degrees F. In a small bowl stir together mayonnaise, lemon juice, basil and salt and pepper. Sprinkle 1/2 cup cheese in bottom. Top with 1/3 of the tomatoes and scallions. Sprinkle with more cheese and drizzle on 1/3 of mayonnaise mixture. Continue to layer tomatoes, scallions, cheese and mayonnaise and finish with cheese on top. Roll out other half of dough and create lattice on top of pie Bake for 30-40 minutes until crust is golden and pie is bubbly. Allow pie to cool for 30 minutes. The pie will be easier to slice when it has completely cooled