Homestyle Southern Tomato Pie Recipe (Print Version)

Savor a Homestyle Southern Tomato Pie Recipe! Layers of fresh tomatoes, herbs, and cheese baked in a flaky crust. A taste of summer, warm and comforting.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Base & Fillings

01 - One 9-inch deep-dish pie crust
02 - 4-5 medium ripe tomatoes, sliced 1/4-inch thick
03 - 1/2 cup good quality mayonnaise (like Duke's or Hellmann's)
04 - 1 cup freshly shredded sharp cheddar cheese
05 - 1/2 cup freshly shredded Monterey Jack cheese

→ Flavor Boosters

06 - 1/4 cup chopped fresh basil
07 - 2 tablespoons chopped green onions
08 - 1/2 teaspoon garlic powder

→ Seasonings

09 - Salt, to taste
10 - Black pepper, to taste

# Instructions:

01 - First things first, let's get that crust ready for our Southern Tomato Pie Recipe! Preheat your oven to 375°F (190°C). Pop that pie crust into your pie plate. Now, you gotta blind bake it to prevent a soggy bottom later. Prick the bottom all over with a fork, then line it with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, or until the edges are lightly golden. Pull it out, carefully remove the weights and parchment, and let it cool a bit. This is where I always get impatient and burn my fingers, so be careful!
02 - While the crust is cooling, it’s tomato time! Slice your beautiful ripe tomatoes about 1/4-inch thick. Lay them out on a few layers of paper towels, sprinkle them lightly with salt, and let them sit for at least 30 minutes. This step is SO important for a good Southern Tomato Pie. Those tomatoes will release a surprising amount of liquid, and we want to get rid of it to keep our pie from being watery. Gently blot the tops with more paper towels. I've skipped this step once, and my pie was basically a tomato soup with a crust – tasty, but not what we're going for!
03 - In a medium bowl, combine the mayonnaise, shredded sharp cheddar, Monterey Jack cheese, chopped fresh basil, and green onions. Give it a good stir until everything is nicely combined. This mixture is the creamy, tangy heart of our Homestyle Southern Tomato Pie. Don't overmix, though; we're not making a paste, just a lovely, thick spread. The aroma of the basil and cheese together? Oh, it's just heavenly!
04 - Now for the fun part: assembly! Start by spreading a thin layer of the cheese-mayo mixture on the bottom of your cooled, blind-baked pie crust. This creates a barrier against any rogue tomato juices. Then, arrange a single layer of your drained tomato slices over the cheese mixture. Season lightly with a pinch of salt and a generous grind of black pepper. Repeat these layers, alternating between the cheese mixture and tomato slices, until you've used all your ingredients, ending with a layer of the cheesy goodness on top. Make sure to get those layers nice and even for a beautiful slice!
05 - Pop your assembled Homestyle Southern Tomato Pie into the preheated 375°F (190°C) oven. Bake for 30-35 minutes, or until the top is beautifully golden brown and bubbly, and the crust looks perfectly done. Keep an eye on it; ovens can be quirky! Sometimes, I put a pie shield on the crust edges halfway through if they're browning too fast. The kitchen will start smelling absolutely incredible, trust me. That warm, savory aroma is just the best!
06 - Okay, this is the most crucial, yet most challenging, step for me! Once baked, take your Southern Tomato Pie out of the oven and let it cool on a wire rack for at least 20-30 minutes, or even longer. I know, I know, it's tempting to cut into it right away, but letting it set allows all those flavors to meld and prevents it from falling apart when you slice it. Trust me, I've cut into it too soon and ended up with a glorious, but messy, heap. Patience, my friend, it's worth the wait for that perfect slice!

# Notes:

01 - Always, always drain your tomatoes thoroughly. It's the #1 reason for a soggy pie, and I learned that the hard way.
02 - Use a good quality, full-fat mayonnaise. Substitutions just don't give the same creamy texture or tangy flavor.
03 - Let the pie cool completely before slicing. I know it's torture, but it truly makes all the difference in presentation and texture.
04 - Serve this pie warm, not piping hot, for the best flavor and texture experience.

# Tools You'll Need:

01 - 9-inch deep-dish pie plate
02 - sharp knife
03 - cutting board
04 - mixing bowls
05 - paper towels
06 - pie weights (or dried beans)
07 - parchment paper
08 - wire rack

# Nutrition Facts (Per Serving):

Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 12g

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