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The Southern Tomato Pie, photographed on white marble in the A More Perfect Supper kitchen

The Southern Tomato Pie

A classic Southern summer pie layered with ripe tomatoes, fresh herbs, and a creamy three-cheese topping baked in a flaky blind-baked crust. Salting and draining the tomatoes is the key step that keeps this pie from turning soggy.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Servings: 1 Servings
Course: Sides
Cuisine: Southern American
Ingredients Method

Ingredients
  

Crust
  • 1 refrigerated 9-inch pie crust
Filling
  • 3 large ripe tomatoes (about 1 1/2 pounds) sliced 1/4-inch thick
  • 1 teaspoon kosher salt
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons chopped fresh basil plus more for garnish
  • 1 tablespoon chopped fresh parsley
  • Freshly ground black pepper to taste
Cheese Topping
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded whole-milk mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Method
 

  1. Preheat oven to 375 degrees F.
  2. Fit the pie crust into a 9-inch pie plate and prick the bottom several times with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and parchment and bake 5 minutes more. Set aside to cool.
  3. Arrange tomato slices on paper towels and sprinkle evenly with kosher salt. Let stand 20-30 minutes to draw out moisture, then pat thoroughly dry.
  4. In a medium bowl, stir together cheddar, mozzarella, Parmesan, mayonnaise, garlic powder, and onion powder until evenly combined.
  5. Layer half the tomato slices in the crust. Top with half the green onions, basil, parsley, and black pepper. Repeat with remaining tomatoes and herbs.
  6. Spread the cheese mixture evenly over the top, covering the tomatoes completely.
  7. Bake for 35-40 minutes, until the topping is golden brown and bubbling around the edges.
  8. Rest 15-20 minutes before slicing. Garnish with fresh basil and serve warm.