Green Tomato Pie

Slice onion into rounds about the thickness of your index finger, and fry in butter over low heat until golden brown and completely limp. Meanwhile, cut out stem ends and thickly slice the green tomatoes. Set aside. Using a cheese plane, slice the cheeses as thinly as possible. Set aside. Roll out pastry for bottom crust and fit into an 8" deep dish pie plate or 8" cake pan (regular pie plate won't be deep enough). Keep second crust refrigerated until ready to roll out. Sprinkle the bottom crust with bread crumbs. Layer tomato slices, cheeses, and sauteed onions over crumbs. Sprinkle with salt and fresh-ground black pepper. Also sprinkle over about a tablespoon of brown sugar. Repeat layers until ingredients are used up, or until pan is full. Top with more bread crumbs and a generous sprinkling of wine vinegar. Roll out crust to top pie. Crimp edges well, and slash the top. Bake at 375 degrees until crust is browned to your liking and contents are bubbly. (Note: this often dribbles in the oven; I usually line the oven rack with foil before baking, in order to catch the drips.) When it begins to brown, the top crust can be brushed with milk to glaze it. Serves 4 - 6. Leftovers reheat nicely in a regular oven or toaster oven -- but they tend to get soggy in a microwave.