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Southern Tomato Pie Recipe

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★★★★★

4.6 from 103 reviews

A classic Southern Tomato Pie featuring a flaky, buttery crust layered with seasoned ripe tomatoes, sharp cheddar cheese, bacon, and a creamy, tangy cheese mixture. Baked to golden perfection, this savory pie is a perfect summer dish that highlights fresh tomatoes and rich flavors.

Ingredients

Scale

Tomatoes

  • 1 1/2 lb. ripe red tomatoes (such as vine-ripened, Campari, or Roma), sliced a scant 1/4″ thick
  • Kosher salt
  • All-purpose flour, for dusting

Crust

  • 1 batch easy pie crust (omit the sugar)

Filling

  • 6 slices thick-cut bacon, chopped
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large egg
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp sweet paprika
  • Freshly ground black pepper, to taste
  • 6 oz sharp cheddar, shredded (about 2 1/2 cups)
  • 1 (4-oz.) jar chopped pimento peppers, drained
  • 2 tbsp coarsely chopped fresh basil leaves, plus more for serving

Instructions

  1. Drain Tomatoes: Line a large rimmed baking sheet with a double layer of paper towels. Arrange the sliced tomatoes in an even layer on the towels; season with 1 1/4 teaspoons kosher salt. Cover with another layer of paper towels and press occasionally to draw out excess moisture, replacing towels when saturated. Drain for about 45 minutes to ensure the tomatoes are as dry as possible.
  2. Prepare and Chill Pie Crust: Preheat the oven to 375°F with a rack in the center position. On a lightly floured surface, roll out the pie dough to an 11-inch round. Transfer carefully into a 9-inch pie dish, leaving a 1-inch overhang. Fold the overhang under and crimp the edges if desired. Freeze the crust until cold, approximately 15 minutes.
  3. Blind Bake Crust: Prick the bottom and sides of the chilled crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans to prevent puffing. Bake for about 15 minutes until the edges turn pale golden.
  4. Finish Baking Crust: Remove the parchment and weights carefully, then continue baking for an additional 10 to 12 minutes until the crust is golden brown. Transfer to a wire rack and allow to cool to room temperature.
  5. Cook Bacon: In a medium nonstick skillet over medium heat, cook the chopped bacon, stirring occasionally, until crispy and golden, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate to drain and cool. Pour off all but 1/2 teaspoon of the rendered fat from the skillet.
  6. Sauté Onion and Garlic: Return the skillet to medium heat. Add the finely chopped onion with a pinch of salt and cook, stirring occasionally, until the onion is light golden, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer this mixture to a small bowl and let cool slightly.
  7. Make Filling Mixture: In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, apple cider vinegar, sweet paprika, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until smooth. Fold in the shredded cheddar, drained pimento peppers, chopped basil, cooked bacon, and the onion-garlic mixture.
  8. Assemble Pie: Spread one-third of the cheese and bacon filling evenly in the bottom of the cooled pie crust. Layer one-third of the drained tomato slices on top. Repeat layering two more times, finishing with the tomatoes on top.
  9. Bake Pie: Bake the assembled tomato pie at 375°F, covering loosely with foil if the crust edges brown too quickly. Bake until the filling is set, the top is slightly puffed and golden, approximately 45 minutes. Remove from oven and allow to cool for at least 45 minutes or until room temperature.
  10. Garnish and Serve: Garnish the pie with additional fresh basil leaves before slicing and serving.

Notes

  • Draining the tomatoes thoroughly is essential to prevent a soggy crust.
  • Freezing the pie crust before baking helps maintain its shape and crispness.
  • You can use homemade or store-bought pie crust; just omit sugar if using a recipe that includes it.
  • Feel free to substitute sharp cheddar with a different sturdy cheese like Gruyère for a variation in flavor.
  • Pimento peppers add a mild, sweet flavor – if unavailable, chopped roasted red peppers can be used as a substitute.
  • Serving at room temperature allows the flavors to meld and enhances the texture.

Keywords: Southern tomato pie, tomato pie recipe, savory tomato pie, baked tomato pie, summer tomato recipe, tomato and cheese pie

Find it online: https://flavorsbymaya.com/southern-tomato-pie-recipe/