This is IT, and is delicious! I used Roma tomatoes. Place where I first had it was a a local tea house and she recommended using Roma tomatoes, so I did. ------------------------------------------------------------- Glenda's tomato pie recipe, tried and true 3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel.(not finely chopped but coarsly) 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly sliced (much better if you caramelize)I didn't but will next time 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise **Hellman's 1/3 cup chopped fresh basil 1/4 tsp garlic powder 1/8 tsp Italian seasoning Place onions, then tomatoes, then top with basil in pie shell. Mix together mayo, cheeses, garlic and italian seasoning. Spread over pie Bake at 350 degrees for 25 minutes or until the top is lightly golden. Let the pie rest for about 15 minutes before slicing. Serve warm or at room temperature

It was for a potluck luncheon. That was my contribution to the other goodies :o) I had it at local tea room, twice, and it was served with a very fresh salad, and warm bread. That's where I got the idea to make it and thanks to the owner for giving me some tips on making it.

So happy you enjoy the pineapple! Happy Holidays!

Annie, my grandmother also made a great S/R pie, but I don't have her ingredient amounts. I copied yours. :-) Here's a S/R crisp I like. Frozen fruit can be used, if necessary. Strawberry Rhubarb Crisp 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1¼ cups sugar, divided 1½ teaspoons orange zest 1 tablespoon cornstarch ½ cup freshly squeezed orange juice 1 cup flour ½ cup light brown sugar, lightly packed ½ teaspoon salt 1 cup quick-cooking (not instant) oatmeal 12 tablespoons (1½ sticks) cold butter, diced Preheat the oven to 350 degrees Fruit: Toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper. Topping: in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.