Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
Next time you're looking for a way to use up your summer tomatoes, look no further than this tomato pie! Whether you're growing tomatoes in your own backyard or you're well-stocked from a visit to the farmers' market, this is one of those quintessential tomato recipes worth making over and over again.
To make it, start with your favorite pie crust (or store-bought crust if you're looking for a shortcut), then layer it with slices of vine-ripened tomatoes and a cheesy, herb-packed filling. The end result is a creamy, savory pie that's perfect for lunch, dinner, or even as a party appetizer.
Does tomato pie taste like pizza?
Not exactly! The crust is buttery and flaky while the filling combines cheese, mayo, and herb mixture that gets layered with slices of tomato. It may have all the basic elements of a homemade pizza, but it doesn't quite taste the same as your favorite pizza recipes.
What types of tomatoes are best for tomato pie?
Any medium-sized tomato works for tomato pie, so use whatever type of tomato looks best to you. Heirloom tomatoes in a rainbow of colors look especially pretty baked into a tomato pie!
Why is my tomato pie runny?
Fresh summer tomatoes emit a lot of water when cooked. It's best to get as much of that liquid out as possible before adding them to your baked crust. After you slice the tomatoes, remove as many of the watery seeds from the tomatoes as you can; then, add salt and let them sit about 30 minutes before patting dry and cooking. (This will help the tomatoes release even more liquid and prevent a runny pie.) One last step we like to take to is adding a little bit of cornmeal in the bottom of the crust to catch all of the juices that may make the crust soggy.
Do you eat tomato pie hot or cold?
One of the best things about tomato pie is that it can be served in so many ways! You can make it a day in advance, refrigerate it, and serve it cold for breakfast the next morning or bake it up just before dinner and serve it warm or at room temperature. Just be sure to let the pie cool before slicing it so the filling has a chance to firm up after baking. This will help make nice slices that don't fall apart. And if you must serve it hot? Let it cool completely, slice it, and then reheat it in the microwave for 15 to 20 seconds per slice to heat it back up.
Do you refrigerate tomato pie?
Tomato pie is best eaten the day it's baked. The longer those juicy tomatoes sit in the crust, the less crisp it will be. If needed, however, you can refrigerate the pie for up to two days.
- 6 - 8 serving(s)
- Prep Time:
- 45 mins
- Total Time:
- 3 hrs
All-purpose flour, for dusting
- 2 3/4 lb.
- 1 tsp.
- 1/2 c.
large egg, plus 1 egg yolk
- 2 tsp.
hot sauce (optional)
- 8 oz.
shredded sharp cheddar cheese
- 1/2 c.
crumbled blue cheese
- 2 tbsp.
chopped fresh parsley
- 2 tbsp.
chopped fresh dill
- 1/4 tsp.
ground black pepper
- 1 1/2 tbsp.
plain yellow cornmeal
Fresh herbs (such as dill, parsley or chives), for garnish
- Nutrition Information
- Per Serving (Serves 8)
- Calories433 Fat32 gSaturated fat12 gTrans fat0 gCholesterol82 mgSodium600 mgCarbohydrates22 gFiber3 gSugar4 gProtein12 gVitamin D0 mcgCalcium270 mgIron1 mgPotassium486 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
- Step 1Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).
- Step 2Meanwhile, slice the tomatoes crosswise into 1/4-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.
- Step 3 While the tomatoes are draining, whisk together the mayonnaise, egg, egg yolk, and hot sauce (if using) in a medium bowl. Stir in the cheddar cheese, blue cheese, scallions, parsley, dill, and black pepper.
- Step 4Preheat the oven to 425°. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
- Step 5Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375° and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1 1/2 hours.
- Step 6Top with additional herbs, if desired, then slice and serve.
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