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Recipe of the Week

Detail of Caramel Apple-Almond Crepes

Caramel Apple-Almond Crepes

A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.

Garlic Basil Tomato Pie

This recipe is part of Linda Larsen's Tomatoes! Tomatoes! article.

"Another terrific tomato pie. I adapted this one from a winner in the 1996 Pillsbury Bake-Off."

1 nine inch piecrust
1 tablespoon olive oil
1/2 cup torn fresh basil leaves
1 tablespoon minced fresh garlic
8 ounces provolone cheese, thinly sliced
8 ripe plum tomatoes, thinly sliced, seeded
1/2 cup freshly grated Parmesan cheese

Bake piecrust at 375 degrees 10 minutes, or until light brown. Meanwhile, in small saucepan, combine oil and garlic. Cook over low heat just until heated, stirring occasionally. Arrange half of the provolone cheese over the partially baked crust. Sprinkle with half of the basil and top with half of the tomatoes. Sprinkle with half of the Parmesan cheese. Repeat layers. Finally, spoon garlic mixture over pie. Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is deep golden brown. Let stand 5 minutes.

Serves 8.

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