Tomato Pie Recipe (Southern Style)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
10 servings
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Calories
282 kcal
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Course
Main Course
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Cuisine
American
Tomato Pie Recipe (Southern Style)
Description
The Tomato Pie Recipe uses an unbaked pie crust as the foundation, pre-baked briefly to prevent sogginess. Sliced tomatoes are salted and drained on paper towels to reduce excess moisture before layering. Fresh basil, green onions, and garlic provide aromatic herbal flavors mixed into a mayonnaise and double cheese blend of mozzarella and sharp cheddar. This creamy topping complements the bright acidity and juiciness of the tomatoes.
The finished pie has a crisp pastry edge and a filling that is rich from the mayonnaise and cheeses, with tender tomato slices and herbal freshness. Properly draining the tomatoes preserves crust texture and prevents sogginess. The combination of cheeses adds both stretch and sharpness.
This savory pie can be served warm or at room temperature and makes a fitting accompaniment to summer meals. Some variations suggest using a cornmeal-based pie crust for added texture and flavor. Choosing ripe tomatoes enhances the pie’s sweet and tangy balance.
Ingredients
- 1 pie crust unbaked
- 4-5 tomato sliced
- 1 teaspoon salt
- 10 basil leaves chopped (about 1/4 cup, fresh
- 1/2 cup green onion chopped
- 1 garlic minced, clove
- 1 cup mozzarella cheese grated
- 1 cup cheddar cheese grated sharp
- 3/4 cup mayonnaise
- black pepper to taste, freshly ground
Instructions
- Heat oven to 375°F. Line a baking sheet with a few layers of paper towels. Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the pie doesn't turn out soggy.
- Roll out pie crust and use it to line a pie plate. Crimp the edges and poke holes in the bottom of the crust using the tines of a fork. Par-bake the crust for 10 minutes. Since this won't bake all the way before being filled, it shouldn't shrink too badly, so there is no need for pie weights in my experience.
- While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir. In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper. Stir to combine.
- When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle with half of the basil-onion mixture. Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture. Spread the cheese mixture over the top of the pie.
- Decrease the oven temperature to 350 degrees F, then return the pie to the oven and bake for 30 minutes, uncovered, until the cheese begins to get lightly brown on top. Let rest for 10 minutes, then slice and serve warm.
Notes
- Select fresh, ripe tomatoes; quantity varies with size but 4-5 medium tomatoes suffice.
- For extra crunch, substitute part of the flour in the pie crust with cornmeal and dust the rolling surface with cornmeal.
- Salted tomatoes need draining on paper towels to avoid a soggy pie crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 552mg | 23% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 681IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 153mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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