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Southern Tomato Pie Recipe: Super Sumptuous Summer Tomatoes Baked in a Fantastically Flaky Pie Crust

Southern Tomato Pie Recipe: Super Sumptuous Summer Tomatoes Baked in a Fantastically Flaky Pie Crust

The pictures I’ve taken for this post don’t do this pie any justice. This is one of the most awesomest, tastiest things I’ve ever made.

Tomatoes are high up on the flavor scale for me, up there with ChOcOlAtE (if you can believe that) Ya can’t compare the two I know… but chocolate is…my sweet addiction, tomatoes-my savory. As a kid I’d even tell people, “When I get to heaven there’s gonna be chocolate streams and tomato plants everywhere!”

Tomato pie is popular in the south but not found really anywhere in this area. We are knee deep in the tomato season which runs from July to early November here in Georgia and I was trying to think of some different things I could do with all the lovely tomatoes I have at my disposal. I started my research and stumbled upon tomato pie. Besides being filled with thinly sliced tomatoes, most recipes call for a mayonnaise based cheese topping. I figured it had to be good since it was dealing with one of my favorite combinations, tomatoes and mayonnaise. A lot of recipes I read said the heavy mayo flavor was a bit of a turn off, so I used only 1/2 of a cup for this recipe. The mix of cheeses was also a variable in many of the recipes. There were recipes for Cheddar based to Parmesan to everything in between. I decided on a mix of two of my favorite cheeses, Parmesan and Mozzarella. Feel free to experiment with your favorites as well.

Many people used a pre-baked pie crust for their recipes but I wanted to go grandma style on this and do a lard/butter pie crust. Homemade and store bought are worlds apart in my opinion. I didn’t even know I liked pie crust until culinary school where we were taught how to make it. Whenever I ate pie before that point I always left the crust on the plate. But now? It’s my favorite part!

The lard in this recipe can be substituted with shortening or all butter (which is delicious too:) ). The main thing you wanna NOT do is over mix your dough. This dough is incredibly easy to make and literally takes about two minutes in a food processor. So why buy store bought? And who cares if it’s ugly? This pie is surely not the prettiest thing you’ll ever eat- but boy, lemme tell you- you’ll keep this recipe in your personal arsenal of favorites!

The pie crust recipe below is Alton Brown’s and you’ll find the recipe and video here (which is super helpful). I love the idea he has with using a Ziploc bag not only for storing the dough while it rests in the fridge, but using it to roll out the pastry as well (without dirtying your counter tops).

Pie Crust:

6 Tablespoons Butter
2 Tablespoons Lard
1 Cup All Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/4 Cup Water, Iced

Make sure your fats (in this case your lard and butter are super cold…like put in the freezer cold). Mix Flour, Salt, and Sugar in bowl of food processor. Add in butter and pulse until butter is in pea sized clumps. Add lard and pulse just a couple of times until it is in small chunks as well. Through food processor feeder slowly add half the water and pulse a couple of times. If it’s still super floury add rest of water. Check the dough and see if it holds together like this:

Once it’s looking like the dough in the video, remove it from the food processor and put it in a Ziploc bag. Gently shape it into a ball and refrigerate for 30 minutes. I left mine in the fridge for about an hour while I prepared everything else.

Start filling:

1 Small Vidalia Onion, chopped
1 Tablespoon Butter
1 Tablespoon Fresh Thyme, pulled from stems and choppedsliced tomatoes lilchefchic

1 3/4 pounds Tomatoes ( I used a 1 1/2 pounds Roma/Plum Tomatoes and about 6 ounces of baby Heirlooms), thinly sliced, skin on

1/2 cup mayo
1/2 cup Parmigiano Reggiano, grated
1/2 cup Mozzarella cheese, grated

Set oven to 425 degrees. Lightly salt tomato slices and place in a colander to drain (either in the sink or over a plate) for at least 30 minutes. Once tomatoes have drained pat them dry with a paper towel to remove any extra moisture. This prevents the tomatoes from releasing too much liquid and making your beautiful pie crust soggy. In this recipe I also used Roma tomatoes for a reason. They have a lot less water content and maintain their structure better.

Cook onion on medium heat with butter until translucent, about 6-8 minutes. Turn off heat and stir in thyme. Set to side.

Lightly flour counter top (or use Alton’s method). Remove crust from refrigerator and roll out on floured surface with a rolling pin to about 1/8 inch thickness. When rolling out check every now and again to make sure the dough is not sticking to the counter. Lightly sprinkle the top with flour and flip over with a spatula if it’s starting to stick. You may need to repeat this a few times. Once dough is rolled out sprinkle with flour again and gently fold over and place in prepared pie pan. Push pie gently against bottom and sides and remove any dough overhangs.

Use a fork to poke holes in the bottom crust:

Cover crust with parchment paper, and fill 32 ounces of dried beans; making sure to slightly press them into the crust. Bake crust in preheated oven for 10 minutes. Remove paper and beans from crust and bake crust another 10 to 15 minutes longer until crust is golden.

Cool crust completely on rack.

Turn oven temperature down to 350 degrees. Mix together the mayo and cheeses. Season with pepper. Taste for salt and add if needed. Layer tomatoes (leaving the heirlooms for last) in cooled crust. Top with onion mixture. Spread on cheese filling and top with baby heirloom tomatoes. Bake in 350 degree oven for 30 minutes or until lightly browned. If edges of pie crust are browning too quickly, cover sides with aluminum foil to prevent burning.

Let sit 15 to 20 minutes before serving. This pie is amazing still warm from the oven! What do YOU do with all your summer tomatoes? Their flavor is amazing right now. Comment below with your favorite tomato recipes:) I can’t wait to hear from you!

26 thoughts on “Southern Tomato Pie Recipe: Super Sumptuous Summer Tomatoes Baked in a Fantastically Flaky Pie Crust”

  • I feel really hungry after reading your recipe for tomato pie. Also I see you have an Anthony Bourdain cookbook post here too.

    I will be coming back to your website to read the cookbook from Anthony Bourdain when I have more time. Great site.



    • Cool! Thanks so much Janet for visiting and taking the time to comment:) I look forward to hearing from you again!

  • Ok I’m going, to be honest with you it doesn’t look very appealing but I think it’s because I’m looking at in a way pie would be. Sweet and delicious but this is a different type of pie more like garden pie or something and not supposed to be sweet. One thing I like about the whole thing is tomatoes they are my favorite garden vegetable and I’ve got a porch rail full of them. My garden has got about 10 to 12 tomato plants almost 6 feet high hanging full of tomatoes. This would be a recipe that might just change my mind when it comes to tomatoes and pie.

    • I’ve got to be honest with you Fred. I’m completely jealous of all the tomato plants you have! I’m telling you that this pie is amazing. It is its own little beast..I wanna say the smell of it coming out of the oven reminds you of pizza a bit but it’s oh so much better….seriously! Give it a try and let me know:)

  • It looks amazing and I bet it’s tasty as well. Even, if I eat a plant-based diet, I will prepare it for my family.
    Do you have a vegan version of this recipe?
    Thanks for a good recipe, waiting for more 🙂

    • Hey Dany! Thanks for the comment!:) Sure!..super easy with this recipe. Just substitute the butter and lard with vegetable shortening in the crust. For the filling replace your mayo with Veganaise and fill with your preferred Vegan cheeses:) Let me know how it turns out!

  • Hello! This looks really good! It takes the term pizza pie to a different level.

    I’m with you about mayo and tomatoes. I love those two things together so much that I always put the tomatoes on the slice of bread with the mayo everytime I make a sandwich.

    I would love to try your recipe but I’m terrible at making pie crust. I haven’t tried with lard but it’s one of those items I have never had success with making. My mother has shown me a dozen times and I still mess it up! Of course, it would help if I kept trying. I don’t mostly because I can’t bring myself to use vegetable shortening. That stuff is so bad for you.

    Would lard pie crust also work for a sweet pie? If not, do you have any suggestions on a substitute for shortening? I’ve tried coconut oil that I froze but it didn’t work well.

    Thanks for sharing!

    • Hi Tina! Thanks for stopping by! The lard is awesome in sweet pies as well. I’ve never used coconut oil myself but I do know it can be a bit more difficult to work with. The main thing is making sure you don’t handle it too much, which is why I use the food processor and also making sure everything is suuuuper cold. I understand you not wanting to use shortening. Even though it’s vegetable oil- it’s still hydrogenated..aka…no bueno. Honestly, I’d use your favorite butter-and throw it in the freezer for 10 to 15 minutes before mixing it in your dough. Thanks for the awesome feedback and questions:)

  • You are right when you say the image does not do the pie justice, but if I have learned anything from cooking, it would be that it doesn’t have to look like a 5 star restaurants food to still taste amazing. I am very interested in trying this recipe out for myself, I would literally be making one just for me as my family does not share my love for tomato’s. Their loss my gain…. 2 questions though. 1st one would be the temperatures you are using. Are the degrees Fahrenheit or Celsius? The 2nd one would be a really silly one but I have to ask, What purpose does the dried beans serve?

    • Hi! The temps are in Fahrenheit. The beans act as a weight and prevent the pie crust from shrinking down into the pan-thus keeping the form that you shaped it in when it was raw:) It also helps prevent air bubbles from forming. Great Question!;) And this pie is ahhhhhmazing!:)

  • I am sure ready for some southern Tomato Pie! When do we eat? Excellent, well spelled out instructions for making this delicious sounding pie. It sounds healthy too, for the most part. Did you know that tomatoes are one of the few vegetables that are healthier eaten cooked than raw? This is because the lycopene is in the seeds, and when cooked they are released. I will have to motivate and follow this recipe sometime. Thanks for sharing, Tom

    • Hi Tom! If anyone else is a comment section reader (such as myself) they’ll think that tomato nutrition fact is pretty cool too. lol. I appreciate the comments and the great info!

  • This looks beautiful! And I have never seen this before. I live in Pennsylvania – maybe that is why…. Anyway, since I am gluten free, I would probably adapt this to using a store bought gluten free pie crust, but everything else would work great! Thanks for the great new idea to try for pizza night!

    • The gluten free pie crust will work awesome with this recipe. I’m telling you, you will not believe the flavor of this savory pie! Thanks for visiting!:)

  • Hi,

    I almost agree with you that tomatoes are as good as chocolate.  I do not like tomatoes that much, but when they are organic and out of my garden, I can almost not stop eating them either.  This year I had a plentiful harvest and my wife and children and I have enjoyed these goodies for a few months already, and if things go well, we will still have a few weeks of fresh tomatoes left.

    This recipe looks soooo delicious.  I am going to save it and see if I get the chance to make one of these this season yet.  Can’t wait for the result.  My kids will absolutely love this one.  The grandma style pie crust looks very good and I love those too.

    Thanks for sharing this great recipe and “how-to-make”.  That is appreciated.  If I get to make this pie, I will make sure to share a picture of it.:-)


    • OOOh! I can’t wait for that pic! And tomatoes from your garden! I bet it’ll be better than mine! Thanks Oscar:)

      • Hi,
        I’ll make sure you get that picture. Just got a batch full of tomatoes out of the garden again today. If I get time, I will bake this in the next few days::-) I’ll keep you updated.

  • When I first saw this recipe, I thought we were making a pizza pie! It looked amazing! Then, I saw that it was actually a literal, tomato pie. I never heard of a tomato pie, but what an amazing way to use up extra tomatoes in the summer! It looks extremely delious and I’d love to try it some day! You’d never associate tomatoes with a pie. You’d think of apple, cherry, blueberry, or something like that. But I’d never think of tomato! Regardless however, thank you so much for sharing this recipe!

    • Thanks Louis. Everybody thinks it’s a pizza! It’s actually better than that:) Thanks for taking the time to visit and comment:)

  • Until I read this post, I had never even heard of any type of tomato pie. I don’t think that I would have dreamed the idea up in a million years. I just asked my wife if she had ever heard of a tomato pie and she said that she hadn’t. She then asked me if it was anything like a tomato casserole and described it to me. It sounds very similar. The picture in this post makes it look appetizing, I think I’d like to try it. 

    • Thanks Sherman,

      It’s only the most succulent savory thing you’ll ever try! ty:)

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