- In a large bowl combine all ingredients including tomatoes, toss well making sure the tomatoes are well coated.
- Line the bottom of pie crust with your tomatoes overlapping them. Pour the remainder of the mixture and evenly pour water on top of tomatoes. Gently lay the second pie shell over the filling. Pinch dough with fingers or butter knife to seal the edge. Make 4-6 slits in top of crust to allow the steam to escape.
- Beat egg with 2 tablespoons of water, brush the top of pie crust with it for a nice shine.
- In a preheated 350˚ oven place pie in the oven and bake for 25-30 minutes. When pie is golden brown and tomatoes are tender remove from oven and allow cooling before serving.
Chef’s Tip: To reduce a bit of the sugar you can omit the raisins and add fresh grapes.