Tomato Pie

2 Unbaked Classic Crusts (page 36 of Easy as Vegan Pie, or Your Favorite Recipe), 1 Lining a 9-Inch Pie Pan and 1 Unrolled

1 8-Ounce Package Vegan Cream Cheese

2 Cloves Garlic, Finely Minced

1/2 Teaspoon Lemon Zest

1/2 Teaspoon Dried Basil

3/4 Teaspoon Dried Parsley, Divided

1/4 Teaspoon Dried Oregano

1/2 Teaspoon Salt

1/4 Teaspoon Ground Black Pepper

3 Tablespoons Cornstarch, Divided

3 - 4 Firm, Slicing Tomatoes

3/4 - 1 Cup Vegan Mozzarella-Style Shreds

Preheat your oven to 425 degrees.

Place the cream cheese in a large bowl and thoroughly mash in the garlic, zest, dried herbs, salt, and pepper. Stir until the cream cheese is smooth and all of the seasonings are well-distributed. Smear the mixture evenly across the bottom of your crust-lined pie pan, smoothing out the top as best you can. Sprinkle 2 tablespoons of the cornstarch over the exposed surface.

Slice your tomatoes to about an 1/8th inch in thickness, and remove the watery seeds. Arrange the slices over the cream cheese layer in concentric circles, overlapping and fitted together as closely as possible. Continue stacking them until they reach the brim of the pie pan. The final amount will depend on the size of your tomatoes and how seedy they are. Sprinkle the final tablespoon of cornstarch over the tomatoes, and then top evenly with your cheesy shreds.

Roll out the second piece of dough on a lightly floured surface to 1/8 inch thick. Use a sharp knife to cut a few vents in the center. Gently drape the dough over filling, and trim so that there's still about 3/4-inch of dough overhanging the edge. Fold and roll the excess under the bottom crust, pressing the edge to seal it, and crimp decoratively as desired.

Tent with aluminum foil and bake for 25 minutes. Reduce the temperature to 350 degrees, uncover the pie so that it can brown, and bake for a final 25–35 minutes. Let cool for at least 20 minutes before digging in. The pie can be served at any temperature, but best when warm.

Makes 8 – 10 Servings