Description
Indulge in the ultimate comfort food with this Best Tomato Pie recipe. A flaky pie crust filled with layers of ripe tomatoes and a creamy, cheesy topping, this Southern classic is sure to be a hit at any gathering.
Ingredients
Scale
Pie Crust:
- 1 9-inch pie crust (homemade or store-bought)
Filling:
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 green onions, sliced
- 2 tablespoons fresh basil, chopped
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Blind bake the pie crust: Prick the crust with a fork, line with parchment, fill with pie weights or dried beans. Bake for 12–15 minutes, until lightly golden, then set aside to cool.
- Prepare the tomatoes: Slice the tomatoes and lay them on paper towels. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture, then blot dry.
- Assemble the pie: Layer the tomato slices in the cooled pie crust.
- Make the cheese topping: In a medium bowl, stir together mayonnaise, sour cream, cheddar cheese, mozzarella cheese, green onions, basil, black pepper, and garlic powder until well combined.
- Add the topping: Spread the cheese mixture evenly over the tomatoes.
- Bake: Bake for 30–35 minutes, or until the topping is golden and bubbly.
- Cool and serve: Cool for at least 10 minutes before slicing and serving.
Notes
- This pie is best made with peak-season tomatoes for maximum flavor.
- To prevent a soggy crust, drain tomatoes well and use a sturdy crust.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg
