Some good recipes for fresh tomato pie include About.com's fresh tomato pie and Paula Deen’s tomato pie. To make the recipe from About.com, begin by heating the oven to 375 degrees F.
Line a 9-inch pie dish with unbaked pie pastry. Flute the edges, and lightly brush shell with half-and-half, evaporated milk or light cream. Use a fork to prick the crust all over. Place a sheet of foil or parchment paper over the pastry’s bottom and sides. Fill the pie approximately halfway with pie weights or dried beans to prevent bubbling.
Bake the pie crust until it starts to show some color, about 15 minutes. Remove the pie weights. Bake the pie crust five minutes longer; remove to a rack. Reduce oven to 350 degrees F. Fill the pie shell with 4 cups sliced, firm, ripe tomatoes.
Sprinkle with 1 ½ teaspoons salt, 1/8 teaspoon pepper and ¼ to ½ teaspoon dried basil. Combine 1/3 cup mayonnaise, 1/3 cup fresh grated Parmesan cheese and 1 finely minced large clove garlic in a small bowl. Spread the mayonnaise mixture evenly over the tomato layer. Bake 35 to 45 minutes, or until the crust is browned and the tomatoes are cooked. This recipe makes eight servings.