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Tomato Pie

Tomato pie is a summer must have! Use sunny tomatoes that are firm but not too ripe so the results are delicious rather than too juicy. —Lois Morgan, Edisto Beach, South Carolina
  • Total Time
    Prep: 50 min. + chilling Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 to 3 tablespoons ice water
  • FILLING:
  • 3/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup thinly sliced green onions
  • 1 tablespoon minced fresh oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
  • 4 bacon strips, cooked and crumbled

Directions

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  • Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack.
  • In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts
1 piece: 396 calories, 32g fat (12g saturated fat), 49mg cholesterol, 466mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 7g protein.

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Reviews

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Average Rating:
  • justmbeth
    Oct 8, 2017

    Very good. I was worried that there was too much mayo but it turned out ok. Leftovers get a bit runny but still was good.

  • sgronholz
    Aug 27, 2015

    I made this pie for our brunch this past weekend and we thought it was outstanding! I found the previous comments quite helpful and followed several of them when I prepared the pie. Since I was using my heirloom tomatoes, I drained the slices on paper towels and added an egg to the mayonnaise mixture. I also substituted my garden-fresh basil for the oregano and omitted the coriander. The crust is delicious and takes a bit of time to prepare, so in the future, I will make it the night before. Definitely a "keeper" recipe and one that's well worth the extra effort!

  • tennmcclain
    Jul 28, 2015

    This is excellent! I added a little marjoram along with coriander and oregano. My husband and I love it!

  • jpdakine
    Sep 3, 2014

    Yummy - could eat the whole pie myself! Added basil as I have a great crop in the gaden

  • dcscake_OH
    Nov 17, 2013

    Great recipes.. I layed my tomatoes on paper towels to drain, and I used fresh basil from my garden. My family loved this recipes.

  • keverwann
    Sep 24, 2013

    This was really good, but it took my pie 45 minutes (not 5-10) to come to bubbly... By then the tomatoes had really broken down and there was a 1/2 inch of soupy stuff in the bottom of the pie crust. It tasted good, but next time I won't wait for bubbles! I made a pie crust with my regular shortening recipe instead of the one matched with this recipe.

  • kascps02
    Aug 18, 2013

    I make this with fresh basil & garlic, instead of the coriander & oregano, and it gets rave reviews. I lay the fresh tomatoes on paper towels to drain as they are too juicy to go straight into the pie. Absolutely delicious recipe!

  • cemickiewicz
    Jul 20, 2013

    This wasn't as complicated as I thought. I have a problem with dough as I usually cook it too much and the results are crunchy. Regardless, this was still a very tasty dish. Will definitely make it again - so I can practice working with dough.

  • lcazares
    Jul 10, 2013

    I made this today and it was an instant hit with the whole family. At my daughter's suggestion I added a layer of sliced polenta with rounds about 3/4" thick on the bottom of the pie shell for the last 15 minutes of baking, then continued with the layers as directed. Yummy!

  • veggiemama
    Jul 9, 2013

    This dish was outstanding! Yes, the crust was a pain, but WOW was it good! My 3 year old ate 2 huge pieces before we cut him off!