I have made a version very similar to this for …

Comment on Tomato Pie by Holly.

I have made a version very similar to this for years! Here are a few of my hints:
Always use full-on mayonnaise, if you use low fat or other versions it ends up too runny.
Allow your tomatoes to drain for 20-30 min. prior to layering & it will be firmer.
My recipe calls for choppd green onions as well lemon pepper, my mother adds bacon to hers!
I use Pillsbury refrigerated pie crusts – only. The cheaper store brands do not pre-bake as well as Pillsbury’s do – they shrink in the pan. I have used frozen crusts but prefer the refrigerated better.
Definitely let sit 5-10 min prior to cutting and it serves up better.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.