Easy Southern Tomato Pie Recipes
Buttery-crusted tomato pie with creamy cheddar-mayo topping, fresh basil, and juicy tomatoes. Comforting, summery, and irresistibly simple.
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Servings:
Ingredients
Main Ingredients
- 12 oz refrigerated pie crust, prebaked 9-inch shell, blind-baked
- 1.75 lb ripe tomatoes, sliced about 1/4-inch thick
- 1.25 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.75 cup mayonnaise
- 1.25 cup shredded sharp cheddar
- 0.75 cup shredded low-moisture mozzarella
- 2 tbsp chopped fresh basil
- 0.25 cup thinly sliced green onion
- 1 tsp Dijon mustard
- 2 tsp fine cornmeal helps keep the crust crisp
- 1 tsp minced garlic
Instructions
Preparation Steps
- Preheat oven to 375°F and position a rack in the center.
- Lay tomato slices on paper towels. Sprinkle with 1 tsp salt. Rest 20 minutes, then blot dry.
- Stir mayonnaise, cheddar, mozzarella, garlic, green onion, basil, pepper, Dijon, and remaining 1/4 tsp salt.
- Dust the cooled prebaked crust evenly with the cornmeal.
- Shingle half the tomatoes in the crust. Spread half the cheese mixture on top.
- Repeat with remaining tomatoes and the rest of the cheese topping, sealing to the edges.
- Bake until the top is golden and bubbly, about 30–35 minutes.
- Cool 15–20 minutes before slicing. Serve warm or at room temperature.
Notes
Variation: Add 1/2 cup cooked, crumbled bacon under the top layer for a smoky twist. For extra crunch, sprinkle 2 tbsp panko over the topping in the last 10 minutes.
Serving/Storage: Great warm or room temp. Refrigerate leftovers up to 3 days; reheat at 325°F until just warmed to keep the crust crisp.
This recipe is an original creation inspired by classic Easy Southern Tomato Pie Recipes flavors. All ingredient ratios and instructions are independently developed.