Tomato Pie

Many moons ago we had more than enough tomatoes from the family garden to eat,
and or freeze as sauce. I created this tomato pie.
It's not in Francis Rock's cookbook because I had lost the recipe for years,
going though some old papers I just found it again, and it's a doozy of a pie.
Tomato Pie.

1 pie crust
4 very ripe tomatoes peeled, cored, and sliced
1/2 medium onion
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
3 slices cooked smoky bacon crumbled up,
3 TBSP mayonnaise (about)
Some corn starch-I never measured how much.
1 tsp dried basil or some fresh if you got some.
Salt and freshly ground black pepper to taste.

Place the peeled and sliced tomatoes in a colander over the sink, sprinkle with salt. Allow to sit water reductioning while preparing the other ingredients.
Preheat the oven to 400F. Slice the onion very very see thru thin.
In a bowl combine the cheese, bacon, and mayo. Mix thoroughly.
Put the bottom pie crust in a 9″ pie plate. Arrange a layer of tomatoes, sprinkle with half the sliced onion and 1/2 tsp dried basil.
Repeat the first layer with the remaining tomatoes,onion,and basil.
Top with cheddar cheese and put on top crust, crimp the edges and cut a big "T" in the top. Bake for 45 minutes, checking after 30. Cover edges of crust with foil if it browns before pie is done. I never could wait to let the pie cool before slicing, but if you do the cheese won't be runny.