Tomato Pie

Active Time:

25 mins

Total Time:

3 hrs 5 mins

Servings:

While some may hear tomato pie and think of pizza, tomato pie in the South is always in a piecrust. Juicy tomatoes, two types of cheese, mayonnaise, onion, and basil combine for a savory pie filling that’s a creamy taste of summer. To keep the pie from being soggy, the crust is par-baked while the tomatoes have excess moisture drained on paper towels. The end result is still juicy but that’s exactly what makes a good Southern tomato pie memorable.

Frequently Asked Questions

Why do you par-bake the piecrust?

Par-baking is when you partially bake your crust before you add the filling. Since the tomato filling doesn’t cook in the piecrust for very long, the crust needs to be half-baked in order to make sure it’s fully cooked when the tomato filling is ready. Par-baking will also help you avoid the dreaded soggy piecrust bottom.
What are the best tomatoes for tomato pie?

Any type of tomatoes will work for tomato pie but it’s best to pick those that are at similar stages of ripeness so they cook evenly. We like to choose ripe but not overly ripe tomatoes to avoid them being too juicy.

Notes from the Food & Wine Test Kitchen

If you like, add a minced chili, such as a jalapeno or serrano for a little added kick. You could also use fresh oregano or thyme here in place of basil, though opt for one to two tablespoons instead of the ¼ cup of basil.

Make ahead

Tomato pie is best when it’s made on the same day it’s served; however, leftovers can be refrigerated for a day and reheated briefly.

Cook Mode (Keep screen awake)

Ingredients

1 unbaked refrigerated or homemade pie crust
6 medium tomatoes, sliced 1/4-inch thick (about 2 pounds)
1 teaspoon kosher salt
4 ounces sharp white Cheddar cheese, shredded (1 packed cup)
4 ounces Gruyère cheese, shredded (1 packed cup)
3/4 cup mayonnaise
1/2 cup finely chopped yellow onion
1/4 cup thinly sliced fresh basil leaves, plus more whole leaves for garnish
1 teaspoon hot sauce (preferably Louisiana Brand)
1/4 teaspoon black pepper, plus more for tomatoes
2 tablespoons panko (Japanese-style breadcrumbs)

Directions

Preheat oven to 425°F with rack in lower third position. Place piecrust dough in a 9-inch pie plate; trim excess dough, and crimp edges. Line piecrust using a piece of parchment paper or aluminum foil, fully covering crust and edges. Fill piecrust to rim using pie weights or dried beans. Place piecrust on a rimmed baking sheet; bake in preheated oven until edges are light golden brown, about 12 minutes. Remove baking sheet from oven, and carefully remove parchment paper and pie weights from piecrust. Return baking sheet with piecrust to oven, and bake at 425°F until bottom of piecrust is dry to the touch, 3 to 4 minutes. Remove from oven; transfer piecrust to a wire rack, and let cool slightly, about 30 minutes. Reduce oven temperature to 350°F.
While piecrust bakes, place tomato slices on a paper towel-lined baking sheet. Sprinkle evenly with salt, and let stand for 30 minutes. Firmly pat tomatoes dry using additional paper towels.
Stir together cheeses, mayonnaise, onion, basil, hot sauce, and black pepper in a medium bowl until combined. Spread half of cheese mixture (about 1 1/4 cups) in cooled piecrust. Sprinkle with 1 tablespoon of the panko. Top with half of tomatoes, overlapping, if needed. Repeat layers, ending with remaining tomatoes. Sprinkle with a pinch of black pepper.
Bake pie at 350°F until lightly browned, 30 to 35 minutes. Transfer to a wire rack, and let cool 2 hours before slicing. Garnish with whole basil leaves.