Rustic Southern Tomato Pie: Summer's Tangy Delight (Print Version)

Tomato Pie Recipe: Your Southern summer favorite! Fresh tomatoes, creamy cheese, and a flaky crust. Make this comforting classic today.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Pie Crust & Base

01 - Refrigerated Pie Crust (1, 9-inch)

→ Tomato Filling

02 - Ripe Tomatoes (3-4 large, Beefsteak or Roma)
03 - Fresh Basil Leaves (1/2 cup, packed)

→ Cheesy Topping

04 - Mayonnaise (1/2 cup, full-fat)
05 - Shredded Sharp Cheddar Cheese (1 cup)
06 - Shredded Mozzarella Cheese (1 cup)

→ Flavor Boosters

07 - Garlic Powder (1/2 teaspoon)
08 - Salt (for tomatoes, and to taste)
09 - Black Pepper (1/4 teaspoon, or to taste)

# Instructions:

01 - First things first, grab those gorgeous tomatoes and slice them about 1/4-inch thick. Lay them out on paper towels, sprinkle generously with salt – yes, generously! This is where you draw out all that excess moisture, preventing a soggy Southern Tomato Pie crust. Let them sit for at least 30 minutes, or even an hour if you have the time. You’ll be amazed at how much liquid they release. My kitchen often ends up with a few stray tomato seeds, but that’s part of the charm, right?
02 - Preheat your oven to 375°F (190°C). Roll out your pie crust into a 9-inch pie plate. Crimp the edges however you like – I usually just do a simple fork crimp. Prick the bottom all over with a fork, then line it with parchment paper and fill with pie weights or dried beans. Bake for about 10-12 minutes until it’s lightly golden. This step is crucial for a crisp bottom crust. I forgot the weights once, and let's just say my crust puffed up like a balloon! Oops!
03 - Once your pie crust is out and cooled a bit, pat those drained tomato slices completely dry with fresh paper towels. This is another key step, don't rush it! Arrange a single layer of tomatoes on the bottom of the crust. Then, scatter a handful of fresh basil leaves over the tomatoes. Repeat these layers until you’ve used all your tomatoes and basil. The kitchen will start smelling incredible, honestly, it’s my favorite part!
04 - In a medium bowl, combine the mayonnaise, shredded cheddar, shredded mozzarella, garlic powder, and a good pinch of black pepper. Mix it all up until everything is well combined and looks like a glorious, creamy, cheesy cloud. Don't overmix, just get it blended. I like to taste a tiny bit here to adjust seasoning, but shhh, don’t tell anyone my secret!
05 - Carefully spread the cheesy mayonnaise mixture evenly over the top of the layered tomatoes and basil. Try to go all the way to the edges of the crust. Pop your Southern Tomato Pie into the preheated oven and bake for 30-35 minutes, or until the topping is bubbly, golden brown, and looks utterly irresistible. The smell that fills your house at this point? Pure heaven. I always have to resist peeking too much!
06 - This is the hardest part, I swear! Once your pie is beautifully golden, take it out of the oven. Let it cool on a wire rack for at least 15-20 minutes before slicing and serving. This cooling time allows the pie to set up properly, so it won't be a runny mess when you cut into it. Trust me, I've cut into it too soon, and it was a delicious, but structurally challenged, experience! Enjoy!

# Notes:

01 - Always salt your sliced tomatoes and let them drain for at least 30 minutes. Seriously, it prevents a soggy Southern Tomato Pie, learned that the hard way!
02 - You can assemble the pie filling components a day ahead, but don't bake until you're ready to serve for the freshest taste.
03 - Tried using fresh mozzarella once—it was good, but the shredded blend gives that classic creamy texture I crave.
04 - Serve warm with a simple green salad; the freshness cuts through the richness beautifully.

# Equipment Needed:

01 - 9-inch pie plate
02 - large bowl
03 - colander
04 - sharp knife
05 - cutting board
06 - paper towels

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 25-30g
Total Carbohydrate: 25-30g
Protein: 10-12g

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