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Southern Tomato Pie Recipe - A Sunny, Savory Classic

There’s something special about a tomato pie that tastes like summer in every bite. Juicy tomatoes, creamy cheese, and a flaky crust come together in the most comforting way. If you’ve never tried Southern tomato pie, think of it as a cousin to quiche but brighter and more garden-fresh.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients
  

  • 1 9-inch pie crust (store-bought or homemade), chilled
  • 4–5 medium ripe tomatoes (about 2 pounds), cored and sliced 1/4-inch thick
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ small red onion, thinly sliced (optional)
  • ¼ cup fresh basil leaves, chopped (plus extra for garnish)
  • 2 tablespoons fresh chives or green onion, chopped
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella or Monterey Jack
  • ¾ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar or lemon juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 1 tablespoon olive oil (for brushing crust)

Instructions
 

  • Prep the crust: Preheat oven to 400°F (200°C). Fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges are lightly golden. Remove weights and parchment, brush the inside with olive oil, and bake 5–7 more minutes. Set aside to cool slightly.
  • Drain the tomatoes: Lay tomato slices on a sheet pan lined with paper towels. Sprinkle with 1 teaspoon kosher salt. Let sit 20–30 minutes. Blot tops dry. This step helps prevent a watery pie.
  • Mix the topping: In a bowl, stir together mayonnaise, cheddar, mozzarella, Dijon, vinegar or lemon juice, garlic powder, smoked paprika, and a pinch of black pepper. Taste and adjust seasoning.
  • Layer the filling: Reduce oven to 375°F (190°C). In the par-baked crust, add a single layer of tomatoes. Season lightly with pepper. Scatter a few onion slices (if using), half the basil, and half the chives. Repeat with another layer of tomatoes and herbs.
  • Add the creamy layer: Spread the mayo-cheese mixture over the top, all the way to the crust. Use the back of a spoon to smooth it evenly. It should seal the filling beneath.
  • Bake: Place the pie on a baking sheet to catch drips. Bake 30–35 minutes, until the top is golden and bubbly and the crust is deep golden brown.
  • Rest and slice: Let the pie cool at least 20–30 minutes before slicing. Garnish with extra basil and chives. Serve warm or at room temperature.