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Southern Tomato Pie Recipe
Laura

Southern Tomato Pie

A savory Southern pie layered with ripe tomatoes, fresh basil, garlic, cheddar, mozzarella, and a creamy golden cheese topping.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Southern American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pie crust 9-inch, unbaked
  • 4 to 5 firm tomatoes Roma or beefsteak, sliced
  • 1/2 teaspoon salt plus more for seasoning
  • 1/4 cup fresh basil chopped
  • 2 cloves garlic finely minced
  • 1 cup sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 3/4 cup mayonnaise
  • 1 teaspoon black pepper freshly ground
  • 1/2 cup buttery crackers crushed

Equipment

  • 9-inch pie dish
  • baking sheet
  • parchment paper
  • Pie weights or dried beans
  • Mixing bowl
  • Paper towels

Method
 

  1. Preheat the oven to 350°F. Place the pie crust in a 9-inch pie dish, cover with parchment, add pie weights, and blind-bake for about 20 minutes. Remove the weights and let the crust cool slightly.
  2. Arrange the tomato slices on paper towels. Sprinkle with salt and rest for 10 to 15 minutes. Pat gently to remove excess moisture.
  3. Layer the tomatoes in the crust, scattering basil and garlic between the layers. Reserve a few tomato slices for the top.
  4. Mix the cheddar, mozzarella, mayonnaise, and black pepper in a bowl. Spread the mixture over the tomato layers.
  5. Top with the reserved tomatoes and crushed crackers. Bake for 40 to 45 minutes, until bubbling and golden.
  6. Cool the pie for at least 15 minutes before slicing and serving.

Notes

  • Drain the tomatoes well to prevent a watery filling.
  • Freshly shredded cheese melts more smoothly.
  • Refrigerate leftovers for up to three days.
  • Reheat in a 350°F oven or toaster oven for the crispest crust.