Southern Tomato Pie
This Southern tomato pie features a homemade flaky pie crust filled with a cheesy tomato filling. Kind of like a Margherita pizza in flavor — only not a pizza, obviously!
Servings: 10 servings
Ingredients
Pie Crust:
- 1 ⅓ Cups All-Purpose Flour
- 1 teaspoon Granulated Sugar
- ½ teaspoon Salt
- ½ Cup Butter cold and cubed
- 3-4 Tablespoons Ice Water
Filling:
- 4 Large Tomatoes
- 1 ¼ Cups Cheddar Cheese freshly grated, divided
- 1 ¼ Cups Mozzarella Cheese freshly grated, divided
- ¼ Cup Parmesan Cheese freshly grated
- 1 teaspoon Salt
- ¾ teaspoon Garlic Powder
- ½ teaspoon Oregano
- Black Pepper
- ⅓ Cup Basil Leaves fresh
- ¾ Cup Mayonnaise
Instructions
Make the Pie Crust:
- Preheat oven to 450 degrees F.
- Prepare the pie crust by mixing the flour, sugar and salt in a bowl.1 ⅓ Cups All-Purpose Flour, ½ teaspoon Salt, 1 teaspoon Granulated Sugar
- Add the cold butter. Using a pastry cutter (trust me, it's worth the couple of bucks), cut the fat into the flour mixture until it resembles small peas.½ Cup Butter
- Using a tablespoon, add a little water to the flour mixture at a time, using a fork to stir everything together until the dough just comes together. It should not be smooth and soft like cookie dough, but instead a little more flaky until you squeeze it together.3-4 Tablespoons Ice Water
- Place the dough between two pieces of plastic wrap, shaping it into a ball.
- Using a rolling pin, roll the dough out into a circle.
- Place in a pie dish and trim any overhanging dough, leaving a good inch around the lip. Crimp this dough and prick the bottom and sides of the pie crust.
- Sprinkle with parmesan cheese and 1/4 cup mozzarella and place in a 450 degree F oven for 10 minutes.¼ Cup Parmesan Cheese, 1 ¼ Cups Mozzarella Cheese
- Remove from the oven to cool while you prepare the filling.
Make the Filling:
- Slice the tomatoes thin and place on a double layer of paper towels4 Large Tomatoes
- Lightly salt tomato slices and leave them for 10 minutes. The salt will pull out excess water which the paper towels will sop up so you don't have a wet pie. Pat the tops dry before assembling.1 teaspoon Salt
- Separate the remaining cheese into 3 different bowls. In one small bowl, combine 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese in a small bowl. Set aside. This will be your filling cheese.1 ¼ Cups Cheddar Cheese
- In another bowl, add 1/4 cup mozzarella and 1/4 cup cheddar cheese, toss to combine and set aside for the topping.
- In a third small bowl combine remaining 1/2 cup of each of the cheeses and mayonnaise together.1 ¼ Cups Mozzarella Cheese , ¾ Cup Mayonnaise, 1 ¼ Cups Cheddar Cheese
- Sprinkle tomato slices with the garlic powder, oregano, and black pepper to taste. Layer 1/3 of the tomato slices, 1/3 of the filling cheese, and 1/3 of the basil. Repeat layers ending with tomatoes and then spread the cheese and mayonnaise mixture all over the top. Sprinkle the third bowl of cheese all over the top.¾ teaspoon Garlic Powder, ½ teaspoon Oregano, ⅓ Cup Basil Leaves, Black Pepper
- Reduce oven heat to 350 degrees F and bake the pie uncovered for 30-35 minutes. Cool before serving.
Video
Notes
Tomato pie will keep for 2 days in the refrigerator.
Nutrition
Serving: 1slice | Calories: 310kcal | Carbohydrates: 19g | Protein: 10g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 793mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 10mg | Calcium: 220mg | Iron: 1mg