Southern Tomato Pie – Summer Never Ends

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by Michael on September 19, 2012 · 2 comments

in Uncategorized

I know, it’s late in the year for a tomato pie but I had these great tomatoes – probably the last two  – and a handful of basil. What was I to do? Had it been June, the family would have gone bonkers. In September, the response was, “Will it be good?”

It was. And still is. This is a leftover that does not last long.

So you have one or two weekends to get that early summer feeling with help from your local farmer’s market. Go for it; Summer never ends.

Southern Tomato Pie

This is for a standard 9-inch pie pan. Pyrex is preferred. I have to thank Laura Bunton and Maggie Handley for the introduction to the artform. Sorry for the diversions.

2-3 large tomatoes
½ cup chopped fresh basil
8 ounces grated sharp cheddar cheese
3/4 cup mayonnaise
2 eggs
Pie dough (See recipe below – BUT DO IT FIRST)
1 teaspoon pepper
1 teaspoon salt
2-3 shots hot sauce
½ cup thin sliced onion (optional and not traditional).

Basic Pie Crust Dough

2 cups flour
1 teaspoon salt
1/2 teaspoon sugar
12 tablespoons cold butter (1½ sticks)
1/2 cup ice water

Directions for the crust:

Keep everything chilled!
Put flour, salt and sugar in a food processor or a bowl and us a pastry fork or cutter to mix.
Add the pieces of butter and process 10 times.

Dribble 1/2 of the water in while pulsing or mixing until dough holds together without being wet or sticky
if it’s still dry and crumble and a few drops and process once or twice. add more water until it just hangs together

Divide the dough into 1/3 balls. Combine two for the crust and the other is for the top.
Chill both for at least 1 hour.

Directions for the pie:

Make the dough and chill for 1 hour. This is important. Cold dough is flakey crust.

Heat oven to 375 degrees

Roll out 2/3 of the dough into a 11 inch round.
Set the dough over the pie pan and press down and lay the excess dough over the sides.
Pinch the edges over and cut off the excess.
Poke the bottom and perimeter with a fork.

Bake the pie shell for 12 minutes.


Slice Tomatoes ¼ inch thick.

Mix mayonnaise, cheese, basil, hot sauce and eggs.
Place a layer of tomatoes in pie shell.
Cover with a small amount of mixture – save at least ½ for the top.
Add another layer of tomatoes and mixture until you get to the top.
Cover with the rest of the cheese mixture.

Roll out the last 1/3 of the doug and slice into 1/2 nch strip.
Cover the pie in a lattice like the picture.

Bake for 40 minutes.
Continue cooking until top is brown.

Cool for 15 minutes on a rack and serve.


{ 2 comments… read them below or add one }

1 Laura September 20, 2012 at 12:14 PM

Never tried it with egg. Looking forward to this. Thanks!!


2 Michael September 20, 2012 at 1:53 PM

The kids wanted it to stand up like a pie so the egg worked. They also wanted another pound of butter so I put a top on it.

Post your version!


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