CRUST:

1 c. flour
3/4 tsp. salt
1/4 tsp. sugar
5 tbsp. butter
4-5 drops lemon juice
1 1/2 to 2 tbsp. cold water

Mix flour, salt and sugar in bowl and cut in butter. After it becomes coarse meal, sprinkle on lemon juice and water, just as little as possible for the dough to come together when tossed with a fork. Make a ball and chill before rolling out for a 9-inch pie crust. Prick with fork and bake 10 minutes at 400 degrees.

FILLING:

4 tbsp. butter
1 lg. onion, chopped
8 oz. grated sharp Cheddar cheese
2 lg. tomatoes, sliced and drained on towel
Flour
Basil
2 lg. or 3 sm. eggs
3/4 c. light cream
1/4 lb. sliced pepperoni

Melt butter, saute onions slowly until golden. Spread half of cheese in pie crust, then onions. Dip tomatoes in flour and basil mixture and saute them for 2 minutes each side. Arrange on onions. Arrange pepperoni on top, then the remaining cheese. Beat eggs and cream, pour on top. Bake 10 minutes at 450 degrees, turn down to 350 degrees for additional 15 minutes.