Loretta Lynn
Tomato-Cheese Pie

Ingredients

Pastry

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup Crisco
• 3 tablespoons water

Filling

• 1 cup grated Cheddar cheese
• 1 cup grated mozzarella cheese
• 1 cup ricotta cheese
• 1/4 pound mushrooms, chopped and sauté ed
• 2 tablespoons chopped onion
• 1/4 cup canned salmon, flaked
• 3 to 4 tomatoes, wedged
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/4 cup green onions, chopped
• Salt and pepper

Instructions

Pastry

1. Mix pastry and roll out on floured board. Line a 9-inch pie tin.

Filling

1. Combine Cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into pie shell. Arrange tomato wedges on top in a tight overlapping circular pattern. Sprinkle with herbs, salt and pepper.
2. Bake at 325 degrees F for 20 minutes.
3. Cool for 15 minutes before serving.