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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Tomato Pie Recipe
Ingredients
Pie Dough
- 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
Filling
- 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
Instructions
- 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.
Notes
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely delicious! I get many requests for this recipe!
I might gave missed out on something, but, although your pie dough makes two dough disk pieces, the way I read your recipe (and going by your picture), you only use one piece, for the bottom crust. I presume the second disk of dough is to use for another pie later???
Not sure what I did wrong. Open to suggestions. The top crust was amazing, but the inside was mushy and did not hold up as well. Still tasted great!
Did I bake it too long, or not long enough, or did I cut it too soon out of the oven? I also used an olive oil based mayo. I really want this to work, as we LOVE the Tomato Pie Cafe in Lititz and this , indeed, had the exact flavor!
Absolutely delicious pie! The flavour of the fresh tomatoes really stood out. Was loved by all.
Wonderful recipe! I’ve been looking for a tomato pie recipe ever since I first had it at the Tomato Pie Cafe in Lititz, PA. This is a keeper!
I use mozzarella and fresh basil and onion. Top with half cup mayo half cup mozzarella and half cup parmesan
I purchased a Jr. League cookbook back in the late ’80’ and tried this recipe. Been making it ever since. Dust the tomatoes with a little salt and pepper first after slicing. If you have a couple extra minutes it helps to peel the tomatoes but not a deal breaker. Tomato pie is a big hit down here in the Deep South. Glad to see it get it’s due. Great, great flavor.
Jr League Cookbooks are the best aren’t they? Thanks for the tomato tips!
Thanks for this interesting idea. I never heard of tomato pie before. Perhaps this is good with fresh basil?
It would be fabulous with fresh basil!
I put fresh basil in my tomato pies. So yummy!
What about Plain or Vanilla Greek Yogurt in place of Mayo ?
I had no idea this was a thing! How incredible! I can’t wait to try this!
It tastes so amazing Christine! 🙂
Christin, I can hardly even how amazing this pie is sounding to me right now. This will be the perfect way to use up my overload of garden tomatoes! Stunning photos, girl! Pinned.
Thank you so much Sarah! Hope you are having a wonderful week!
OOOOhhhh Yumm!!! This tomato pie sounds and looks INCREDIBLY delish!!!!!!! I am a huge mayonnaise fan so this is just perfect!!!! I just want to have a massive slice of this pie RIGHT AWAY! <3