Rachael Rays Ham and Tomato pie Recipe

How to make it

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• Position oven rack in the lower third of the oven and preheat to 425'
• In a large skillet heat 2 tablespoons olive oil over medium high heat
• add the scallion whites and cook until softened about 1 minute
• add the ham and cook, stirring ocasionally until heated through about 3 minutes
• transfer to a medium bowl
• return the skillet to medium heat, and add the remaining 1 table spoon of olive oil
• add the mushrooms and cook, stirring occasionally, until their liquid is cooked off, 6-8 minutes
• stir into the ham mixture along with the cream cheese and scallion greens
• let cool
• transfer 1 tablespoon beaten egg to a small bowl and stir in 1 tablespoon water
• stir the mustard into the remaining beaten eggs and season with a pinch of salt
• center a pie crust round over a 9in pie plate, pressing the dough into the sides and bottom
• fill with the ham mixture, spreading it evenly
• pour in the mustard egg mixture, tilting the plate to distribute evenly
• cover completely with the tomatoe halved cut side down
• place remaining pie crust round on a lightly floured work surface
• cut into 3/4 in strips
• place the longest strips over the center of the pie, forming a cross
• lay the remaining strips parallel to the first strips alternating directions and spacing them evenly apart, to form a lattice top
• trim off any excess ends
• roll the rim of the bottom crust up over the lattice and crimp
• brush the top with the egg wash
• transfer the pie to a baking sheet
• bake till the egg mixture is set about 50 minutes
• let cool for 30 minutes before serving