Tomato Pie I

Preheat the oven to 350°F (175°C).

Press the pie dough into a 9-inch pie dish, covering the bottom and sides evenly.

Drain the canned tomatoes in a colander, pressing gently to remove excess liquid, then transfer to a large mixing bowl.

Add the sugar and milk to the drained tomatoes, stirring until the sugar is fully dissolved and the mixture is well combined.

Pour the tomato mixture into the prepared pie crust, distributing it evenly throughout the dish.

Bake for 45 minutes, or until the filling is set and the crust is golden brown at the edges.

Remove the pie from the oven and allow it to cool for 5 to 10 minutes before slicing and serving.