A Tomato Pie with a buttery, flaky pie crust filled with vine-ripened tomatoes, cheddar cheese, green onions, mayonnaise, and Panko crumbs and baked until bubbling, is pie heaven in a savory form.
There is perhaps no more delicious southern recipe to look forward to in the summer than tomato pie. Who can resist a homemade pie crust filled with a warm rich filling of insanely ripe tomatoes and cheese?
This is an extraordinarily rich pie and should be savored in small pieces. It’s perfect for lunch or dinner with a simple green salad. If you’ve never tried Tomato Pie, you must. It will be something you look forward to each and every summer. There is no better way to use up those ripe summer tomatoes.
This recipe from Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen, is perfect. It has tons of sharp cheddar cheese for a bold cheesy flavor, and only a few simple ingredients so the flavor of the tomatoes really shines.
If you’re looking to add to your Southern Cookbook collection, Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen is one of my favorites. It is full of creative, modern recipes using traditional southern ingredients like Root Beer Molasses-Glazed Pork Tenderloin with Smoked Jalapeno Sauce and Apple Salsa and their famed Sweet Potato Pancakes with Peach Butter and Spiced Pecans, as well as recipes that really take advantage of fresh, local produce.
Now, I know there are a lot of mayonnaise haters out there, me not being one.
You may look at the amount of mayonnaise in the pie and say Yuck! But give it a chance. The finished pie doesn’t have a mayonnaise taste at all, but the mayo gives it an insanely rich texture with tons of flavor.
I like Tomato Pie served warm or at room temperature, but it can also be served cold.
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- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup cold unsalted butter, cut into pieces
- 1/2 cup ice water
- 2 cups shredded sharp cheddar cheese, about 10 ounces
- 1 cup mayonnaise
- 1 tablespoon chopped fresh parsley
- 2 green onions, white and green parts chopped
- 1 tablespoon grated Parmesan cheese
- 1 cup Panko crumbs
- 1 1/2 pounds tomatoes, sliced 1/2-inch thick
- Make pie crust. Combine flour, salt, and sugar in a food processor. Add butter and pulse until the mixture resembles coarse meal, about 10 seconds.
- Slowly add ice water, pulsing the mixture for no longer than 30 seconds, just until it begins to form a ball.
- Divide dough ball into 2 pieces and place each on a piece of plastic wrap. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Remove dough from refrigerator.. Let the dough rest for several minutes at room temperature and then roll it out on a lightly floured surface until it fits a 9-inch pie plate. Transfer pie crust to pie plate. This is easy to do if you roll the dough on a piece of parchment paper and then just flip it over into the pie pan and peel the paper off.
- Place tomato slices on paper towels to remove some of the excess moisture.
- Preheat oven to 425 degrees.
- In a medium bowl, mix together cheddar cheese, mayonnaise, parsley, green onions, Parmesan cheese, and bread crumbs.
- Layer 1/2 of the tomatoes in the pie pan. Cover with 1/2 the cheese mixture. Repeat layers.
- Bake for about 30 minutes or until top of the pie is browned and bubbling. Serve warm.
To make sure the butter is really cold, I like to cut it and then stick it in the freezer for 5 minutes or so.
This recipe is best when made with very ripe tomatoes. Recipe Source: adapted from Tupelo Honey Cafe Cookbook
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