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This exquisite Tomato Pie is a timeless classic. It can be served as a feature in a weekday meal, a welcome addition to a potluck, or a side in a holiday feast. The classic Southern tomato pie is a highly versatile, always delicious dish suitable for a variety of occasions.
Tips
- If you have some especially beautiful tomatoes – perhaps some gorgeous heirlooms grown in your backyard with care – you can place a few slices on top of the cheese layer of the pie before baking for some added visual appeal. I used some perfectly ordinary-looking tomatoes for this recipe so I did not do this step.
- Use our Savory Parmesan Peppercorn Pie Crust for the perfect complement to the delicious pie filling.
- Using the same food processor used in the pie crust recipe, you can change out the dough blade for the regular blade and pulse the filling (sans tomatoes) to incorporate the ingredients together quickly. I love reusing tools while cooking to avoid extra dirty dishes. I recommend and use this Ninja blender and food processor set, which comes with a full-sized blender, two smoothie blender bottles, and a food processor with a regular blade and a dough blade.
- If you do not have or do not want to use bacon in this recipe, you can use a bit of paprika and smoke flavor to add a smoky dimension to the flavor profile.
- I used this glass pie dish for this recipe and I absolutely love it. Other great pie dishes are a cast iron pie pan or a ceramic pie dish. A great pie dish is a worthwhile investment in my experience. I have gone through numerous low-quality pie crust dishes before deciding to go for better quality.
Classic Southern Tomato Pie: Recipe
Ingredients
- 9-inch storebought or homemade pie crust (Try our savory pie crust recipe!)
- 4 large tomatoes, thinly sliced and blotted dry with paper towels
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 2 eggs
- salt and pepper, to taste
- paprika, to taste
- 2 tablespoons crumbled bacon or 1 teaspoon smoke flavor
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 375°F.
- Have your pie crust ready, either store-bought or homemade.
- Mix together sour cream, mayonnaise, eggs, salt, pepper, paprika, bacon or smoke flavor, and Worcestershire sauce in a food processor or a bowl until well combined.
- Fold in 1 cup of the shredded cheddar cheese to the filling mixture with a spoon or spatula.
- Assemble tomato slices in the pie crust, layering them on top of one another to fill the crust. Between each layer, add some of the filling mixture until all tomatoes and filling are layered into the pie. If you choose, you can reserve a few slices to place on the very top of the pie or you can use all your tomato slices at this stage.
- Sprinkle the remaining 1 cup of cheese on the top of the pie. If you reserved any tomato slices for the top, add those now.
- Optional: Cover the outside edge of the pie crust with aluminum foil and remove this within the last 5 minutes of baking to prevent this from becoming overly browned.
- Bake the pie for 25-30 minutes until the top is golden brown.
- Allow the pie to cool before slicing. Optionally, garnish with fresh basil leaves or parsley.