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Southern Tomato Pie Recipe

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★★★★★

4.6 from 71 reviews

This Southern Tomato Pie is a savory layered pie featuring ripe red tomatoes, smoky bacon, sharp cheddar cheese, and fresh basil in a flaky pie crust. The tomatoes are carefully salted and drained to remove excess moisture, ensuring a perfectly baked filling. This dish combines creamy mayonnaise, Dijon mustard, and a touch of paprika for a flavorful custard that complements the fresh and smoky ingredients. Ideal for a comforting brunch or a flavorful dinner side, this tomato pie captures the essence of Southern cooking with its rich, balanced layers.

Ingredients

Scale

Tomatoes and Seasoning

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

Pie Crust and Filling

  • 1 batch easy pie crust (omit the sugar)
  • 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
  • 1/4 tsp kosher salt (for filling)
  • 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 tomato slices in a single layer on the towels and season evenly with 1 1/4 teaspoons kosher salt. Cover with another double layer of paper towels and press gently to remove excess moisture. Replace paper towels as they become saturated, continuing for about 45 minutes to ensure tomatoes are well drained.
  2. Prepare pie crust: Position a rack in the center of the oven and preheat to 375°F (190°C). On a lightly floured surface, roll out the pie dough to an 11-inch round. Transfer it to a 9-inch pie dish, trim leaving a 1-inch overhang, then fold the overhang under the edge of the dish and crimp if desired. Freeze the crust until cold, about 15 minutes.
  3. Blind bake crust: Use a fork to prick holes (docking) across the bottom and sides of the chilled pie crust. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until edges are pale golden. Remove the parchment and weights carefully, then continue baking until the crust is golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool to room temperature.
  4. Cook bacon: In a medium nonstick skillet over medium heat, cook the chopped bacon, stirring occasionally until golden and crisp, about 8 to 10 minutes. Transfer bacon to a paper towel–lined plate to drain and cool. Discard all but about 1/2 teaspoon of the bacon fat from the skillet.
  5. Sauté aromatics: Return the skillet to medium heat and cook the finely chopped onion with a pinch of salt, stirring occasionally, until light golden, about 5 minutes. Add the minced garlic and cook for about 1 minute until fragrant. Transfer the mixture into a small heatproof bowl and let cool slightly.
  6. Make filling mixture: In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, apple cider vinegar, sweet paprika, 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until smooth. Stir in the shredded sharp cheddar, drained pimento peppers, chopped basil, cooked bacon, and the onion-garlic mixture until fully combined.
  7. Assemble pie: Spread one-third of the cheese and egg mixture evenly over 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 egg mixture on top and tomatoes in between.
  8. Bake tomato pie: Bake in the preheated 375°F oven for about 45 minutes, tenting the crust with foil if it starts to darken too quickly. The pie is done when the filling is set, slightly puffed, and golden on top.
  9. Cool and serve: Let the pie cool for at least 45 minutes or until it reaches room temperature before slicing. Garnish with additional fresh basil leaves before serving for a fresh, aromatic finish.

Notes

  • Salting and draining the tomatoes is crucial to prevent a soggy pie crust by removing excess moisture.
  • If you prefer, you can substitute mayonnaise with Greek yogurt for a lighter filling.
  • Make sure to blind bake the crust thoroughly to avoid a soggy bottom.
  • For a vegetarian version, omit bacon and increase the amount of cheese and vegetables.
  • Fresh basil can be substituted with fresh thyme or oregano for a different flavor profile.

Keywords: Southern tomato pie, tomato recipes, savory pie, bacon tomato pie, cheddar tomato pie, summer tomatoes, Southern comfort food

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