• Preheat oven to 400°.
• Cut the tomatoes into small pieces.
• Grate the Swiss cheese.
• Mix tomatoes, cheese, mayonnaise and spices in a bowl.  Pour into prepared, unbaked piecrust.
• Place pie dish in the oven and bake for 35 minutes or until everything is bubbly and has a nice,  crispy, brown crust on top.
• Take out of the oven and let cool for 10 minutes before serving.
• Don't be surprised if the pieces of pie fall apart when you dish them up. They still taste delicious!

Pie Crust

• Grate the butter on a cheese grater.  It makes the most perfect small pieces for a pie crust. 
• Add the flour and salt to a bowl.  Add the butter shavings.  Stir to make sure every piece of butter is coated with flour.
• Get a glass and put ice in it and fill it with water.  Add one tablespoon at a time to the butter/flour mixture.  Use a large wooden spoon to stir.  Keep adding tablespoons of water until the mixture starts to hold its shape.  Use your hands to push the dough together to make a ball of dough.  Keep pushing the dough together until all the small pieces of flour have been incorporated and the dough is smooth.
• Divide the dough and make two small discs.  Mold them into a circle about a half inch thick.  Put these in a plastic bag and put them in the refrigerator for at least 30 minutes.  You will not believe how easy it is to roll out the dough if you do this step.  Believe me, it makes a huge difference!  You will only need one disc for tomato pie.
• Flour the surface you are going to use to roll out the dough.  Lay out the disc of dough and use a rolling pin to flatten.  It will need some pressure at first, but keep going until the dough is about 12 inches in diameter.  Get a pie dish and place the dough in it.
• Use your fingers to push the dough into the plate and then cut off the edges leaving a one inch edge around the outside of the pie plate. 
• Use your fingers to roll this edge underneath until it meets the edge of the pie plate.  Place two fingers on the edge of the dough and use the thumb from your other hand to push up from underneath in between your two fingers.  Keep doing this around the dish until all the edges have been fluted.