Again, this comes from the Southern Foodways Alliance... it said to use storebought mayo, but since I made it already, it seemed dumb to put that in there :P

Makes one 9 inch pie

Ingredients:

PIE CRUST:

2 cups flour
3/4 stick vegetable shortening (Crisco)
1 large glass of ice cold water, reserved
1 teaspoon lime juice
1/2 teaspoon salt
1 teaspoon sugar
1 egg (the recipe on the Criso box didnt call for it, BUT, I'd say its essential since without it, the crust will NEVER bind properly at all!)

Mix all of the ingredients into a bowl until a ball of dough forms. If its still dry keep adding a teaspoon of ice water from the glass. Then you can dust your surface with flour, squash the crust good and flat until you get it to fit into a pie tin (I used a throwaway one) then cook it ahead of time at 350 for about 30 to 45 minutes, depending on your oven.

Leave your oven on for a moment, and give a chance for your pie crust to cool- it helps to be ahead of the game by prepping of course with:

PIE INGREDIENTS!

1 1/2 pounds fresh vine ripened tomatoes, cut into 1/4 inch thick slices
1/2 teaspoon salt
2 tablespoons fresh thyme leaves or 12 fresh basil leaves, chopped
(which I just happen to have growing in my yard)
8 slices BACON (I used about 4...it was more than enough) and reserve the grease for the cheese!
1 9-inch pre-made pie shell...um...made my own see above :P
salt and pepper to taste

AND- a heaping of that Blue Ribbon Pimiento Cheese, to go over it!
http://www.furaffinity.net/view/6284335

(About 6 good tablespoons, to cover the whole pie at least)

AND crushed Ritz crackers to go right on top (optional, but I added)

Leave the oven on at 350 degrees...

Arrange the tomato slices in a single layer on a wire rack lined with paper towels, add salt on them to drain them out. Let drain for at least 10 minutes.

Once that shell has been cooked- layer the shell with the tomatoes and herbs and BACON, and drizzle with oil, season with salt and pepper to taste.

THEN- POUR ON THAT CHEESE BABEH !!! And as I said- at least before that, you can add in that teaspoon of bacon grease into the cheese mixture!

Spread the cheese evenly...er...lets not, and say that I did :P

And then sprinkle the crushed crackers on top...

Then bake until the top of the pie is nicely browned, about 30 minutes (what with my slow oven, maybe 5 - 10 minutes extra XD)

Let cool for at least 10 minutes before slicing, then serve warm or at room temp!

Enjoy!

Warning- egg / dairy products galore

NOTES ON THE DISH to do for next time:

~ Made the crust WAY too thick (it was enough for two pies...should have rolled it out thinner)
~ It doesnt need salt, I'll say that much- and in fact, I wonder if a splash of balsamic vinegar, or a pinch or two of sugar would help in balancing the saltiness of the bacon / cheese... the tomatoes balanced it only by somewhat!

Other than that, very delicious :)