Slice the tomatoes as thin as possible and place onto a cutting board that is covered with paper towels.

Sprinkle the tomato slices with salt then cover with another layer of paper towels.

Set aside for at least 30 minutes (I let mine sit for an hour).

Place the prepared pie crust into your pie pan. Gently press into the form of the pan and prep edges however you prefer.*

Par-bake for 7 minutes at 400°, then remove from oven.

Layer the green tomatoes, onions and garlic in the pie crust then sprinkle with salt and pepper.

With a fork; mix the melted butter, bread crumbs, garlic powder, cayenne, salt and pepper.

Gently spoon the topping over the green tomatoes and spread evenly.

Cover with foil and cook at 400° for 40-50 minutes (depending how soft you want your green tomato filling).

Remove foil and cook for 5 more minutes or until the topping is golden brown.

Allow pie to rest for about 15 minutes before slicing.

Don't forget to top your slices with Remoulade Sauce