This Classic Southern Tomato Pie is a summer delight! With layers of juicy tomatoes, a creamy cheese filling, and a flaky crust, it’s the perfect dish to enjoy warm or cold.
Trust me, a slice of this pie is like a hug from your grandmother! I love serving it at picnics, and honestly, it disappears faster than I can cut it! 🍅
Key Ingredients & Substitutions
Tomatoes: Fresh tomatoes are key for flavor. I love using heirloom or beefsteak tomatoes because they are juicy and delicious. If they’re out of season, canned tomatoes (drained) can work in a pinch but won’t have the same texture.
Cheese: Sharp cheddar gives great flavor, while Parmesan adds depth. If you’re looking to make it lighter or dairy-free, try using a dairy-free cheese blend or nutritional yeast for a cheesy flavor.
Mayonnaise: This brings creaminess to the pie. I use regular mayo for richness, but if you’re watching your fat intake, a reduced-fat version works well, too. Greek yogurt can also be a great substitute!
Crust: A traditional pie crust adds the classic touch. If you want to skip it or make it gluten-free, a pre-made graham cracker crust can be a great alternative.
How Do You Get Rid of Excess Tomato Juice?
Removing excess moisture from the tomatoes is crucial. If you skip this step, your pie could end up watery. Here’s how to do it:
- Slice the tomatoes about 1/4 inch thick.
- Lay them on paper towels and sprinkle salt on top.
- Let them sit for about 20 minutes to draw out the liquid.
- Finally, pat them dry with more paper towels to absorb any remaining moisture.
This simple process ensures your pie is perfectly creamy without being soggy!
Classic Southern Tomato Pie with Fresh Tomatoes
Ingredients You’ll Need:
For the Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the Filling:
- 4 to 5 large ripe fresh tomatoes (preferably heirloom or beefsteak)
- 1 teaspoon salt
- 1/2 cup thinly sliced green onions (or scallions)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried basil (optional)
- 1/4 teaspoon garlic powder (optional)
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep time and around 40-45 minutes to bake, including pre-baking the crust. Overall, you’re looking at about 1 hour for preparation and cooking! Plus, it cools for about 10 minutes, making it perfect for serving.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps create that perfect, golden-brown pie crust.
2. Prepare the Tomatoes:
Wash your tomatoes thoroughly and slice them into 1/4 inch thick pieces. Lay these slices on paper towels and sprinkle them lightly with salt. Let them sit for 20 minutes—this helps to draw out moisture, so your pie doesn’t end up soggy!
3. Dry the Tomatoes:
After 20 minutes, pat the tomato slices with additional paper towels to remove the excess moisture. This step makes a big difference in the final texture!
4. Pre-bake the Crust:
Place your unbaked pie crust in a 9-inch pie pan and bake it in the preheated oven for about 8 minutes. We just want it slightly set, not fully baked. Then, remove it from the oven and set aside.
5. Make the Cheese Mixture:
In a medium bowl, mix together the shredded cheddar cheese, grated Parmesan cheese, mayonnaise, sliced green onions, black pepper, dried basil (if using), and garlic powder (if using). Stir until everything is well combined.
6. Layer the Pie:
Now it’s time to assemble! Start by laying half of the tomato slices on the bottom of your pre-baked crust. Then, spread half of the cheese mixture over the tomatoes. Repeat with the remaining tomato slices and top it off with the rest of the cheese mixture.
7. Bake the Pie:
Place the assembled pie back in the oven and bake for 30-35 minutes, or until the top is golden brown and bubbly. The aroma will be amazing!
8. Cool and Serve:
Once baked, remove the pie from the oven and let it cool for about 10 minutes. This makes slicing easier! If you’d like, garnish with fresh basil leaves before serving. Enjoy your delicious tomato pie warm or at room temperature—it’s fantastic either way!
This Classic Southern Tomato Pie is delightful and perfect for any summer gathering. Enjoy every bite of its flaky, creamy, and tangy goodness!
FAQ for Classic Southern Tomato Pie
Can I Use Different Types of Tomatoes?
Absolutely! While heirloom and beefsteak tomatoes are recommended for their flavor and juiciness, you can use any fresh tomatoes you have on hand. Just be sure to follow the moisture-removing steps to avoid a soggy pie!
Is There a Way to Make This Recipe Vegetarian-Friendly?
This recipe is already vegetarian-friendly as it doesn’t contain meat. However, double-check the cheese you’re using to ensure it meets dietary preferences, as some cheeses may contain animal rennet.
How to Store Leftover Tomato Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 10-15 minutes to keep the crust crispy!
Can I Make This Pie Ahead of Time?
Yes! You can prepare the pie a day in advance. Simply assemble it, cover it tightly with plastic wrap, and refrigerate. Bake it just before serving for the best flavor and texture!
