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Southern Tomato Pie

Southern tomato pie layers salted, well-drained ripe tomatoes with green onions and fresh basil in a flaky crust. A golden, bubbling cheddar and mayonnaise topping finishes this baked savory pie.
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Prep Time 45 minutes
Cook Time 52 minutes
Cooling and resting 1 hour 15 minutes
Total Time 2 hours 52 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated
For the filling
  • 2 lb tomatoes ripe, cored and sliced 1/4 inch thick
  • 1 tsp kosher salt
  • 0.5 cup green onions thinly sliced
  • 0.33 cup fresh basil chopped
For the topping
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup mayonnaise
  • 0.25 cup Parmesan cheese finely grated
  • 0.25 tsp black pepper

Equipment

  • 1 9-inch pie plate

Method
 

Blind-bake the crust
  1. Preheat the oven to 425°F.
  2. Unroll the crust into a 9-inch pie plate and crimp the edge.
  3. Line the crust with parchment and fill with pie weights.
  4. Bake for 12-15 minutes, until the edges are set.
  5. Carefully remove the parchment and weights.
  6. Bake for 5-7 minutes more, until the bottom looks dry and barely golden.
  7. Set the crust aside to cool completely, about 30 minutes.
Prepare the filling
  1. Arrange the tomato slices in a colander.
  2. Sprinkle the tomatoes evenly with the salt and let drain for 30 minutes.
  3. Blot the tomato slices thoroughly with paper towels.
  4. Arrange half the tomatoes in the cooled crust and scatter half the green onions and basil over them.
  5. Repeat with the remaining tomatoes, green onions, and basil.
Make the topping and bake
  1. Heat the oven to 350°F.
  2. Stir together the cheddar, mayonnaise, Parmesan, and black pepper.
  3. Spread the mixture evenly over the tomatoes.
  4. Bake for 30-35 minutes, until the topping is golden and bubbling.
  5. Let the pie rest for at least 45 minutes before slicing so the filling can set.

Notes

Blot the tomatoes thoroughly to help keep the crust from becoming soggy. Refrigerate leftovers for up to 3 days; freezing is not recommended because the tomatoes and topping can become watery. For a gluten-free option, use a gluten-free refrigerated pie crust.