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Southern Tomato Pie

Summer’s ultimate comfort dish: ripe, juicy tomatoes nestled in a flaky crust and layered with a creamy, cheesy filling—this Southern Tomato Pie is the classic savory pie you need on your table all season long.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Appetizer, Savory Pie, Side Dish
Cuisine: American, Southern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch pre-baked pie crust homemade or store-bought
  • 4–5 large ripe tomatoes sliced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup chopped green onions
  • ½ cup fresh basil, chopped
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¾ cup mayonnaise
  • 1 tsp Dijon mustard optional

Equipment

  • 9-inch pie plate
  • Mixing bowl
  • Paper towels

Method
 

  1. Preheat oven to 375°F (190°C). Line tomato slices on paper towels, sprinkle with salt, and let sit 20–30 minutes to draw out moisture. Pat dry.
  2. In the pre-baked pie crust, layer half the tomato slices. Sprinkle pepper, green onions, and basil over the tomatoes.
  3. In a bowl, combine cheddar, mozzarella, mayonnaise, and optional Dijon mustard. Spread half over the tomatoes, then layer the remaining tomatoes and cheese mixture.
  4. Bake for 30–35 minutes, until the top is golden and bubbly.
  5. Let cool 10–15 minutes before slicing. Serve warm, at room temperature, or chilled.

Notes

Use heirloom or vine-ripe tomatoes for the best flavor. For extra zing, add garlic powder or smoked paprika, or spread a thin layer of Dijon mustard on the crust before layering.