Southern Tomato Pie

 

 The perfect recipe for this time of year when the tomatoes are ripe and ready to use. Garden fresh tomatoes at the peak of the season and fresh basil topped with a creamy cheese mixture and baked until golden brown in a flaky pie crust shell.  This is a classic southern recipe, sometimes called Kentucky Pie or Alabama Pie or simply tomato pie. Southern tomato pie is an old-fashioned recipe that's always a hit!

  

Southern Tomato Pie

    2 pounds tomatoes sliced (3-4 large)

1 teaspoon kosher salt

1 deep dish pie crust, store bought is fine

2 tablespoons bread crumbs  

1 green onion sliced (white and green)

2 tablespoons fresh basil, chopped  

1 cup whole milk mozzarella cheese  

1 cup cheddar cheese  

⅔ cup Hellman’s or Dukes mayonnaise  

¼ teaspoon black pepper

 

Preheat oven to 400 degrees. Prick the bottom of a slightly thawed pie shell all over with a fork. Bake for 10-15 minutes until golden. 

 

 

Slice your tomatoes and lay them out on a paper towel. This is the important part:  dry the tomatoes so your pie won’t be soggy.  

 

Once the tomatoes are in a single layer, pat them dry with a paper towel and sprinkle them with salt, which will draw out more liquid. Set aside for about 20 minutes and then pat them dry again. 

 

 

 

 

 

 

 

 

 

 

 

In small bowl, mix together mayonnaise and the two cheeses until combined well. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turn oven down to 375 degrees. 

Place sliced tomatoes in baked pie shell. Sprinkle top with chopped basil, salt and pepper and sliced green onion. Top with mayonnaise-cheese mixture and spread evenly over the top. Then add another layer of tomatoes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Do the same thing again with sprinkling salt, pepper, onion and basil.  Then add the remaining cheese mixture on top and spread with spatula. Sprinkle with basil and green onions. 

 

 

 

 

 

 

 

 

 

 

 

Bake in center of oven for 30 to 40 minutes until golden brown on top. Cool at least 30 minutes until cheese sets.  Slice and serve, warm or at room temperature.

 

  

 

Recipe Notes and Tips

Patting the tomatoes dry with a paper towel several times is important. This will absorb the juices and keep the pie from being too watery. 

Three to four tomatoes is plenty. You want the ripest you can find and large beefsteak tomatoes are perfect.

The pie needs to cool before slicing, at least 30 minutes so it can set. It's good served warm or room temperature.

 

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