Southern Tomato Pie

Made from peak-season tomatoes, a cheese-and-mayo filling, and a flaky pie crust, this savory pie is a taste of summer in the South. Fillings for classic Southern tomato pies always include tomatoes, mayonnaise, plenty of cheese, and Dijon mustard, but my version has a flavorful upgrade: chopped pimiento peppers, which lend the filling all the delicious richness of pimiento cheese dip. It’s perfect served at brunches, porch happy hours, or casual dinners—just don’t forget the pitcher of sweet tea for sipping alongside the pie.

How To Make Southern Tomato Pie

INGREDIENTS

• Tomatoes: You’ve got some options here. I recommend using vine-ripened, Roma, or Campari tomatoes. Whatever you use, make sure they are red and ripe. Tomatoes are the star of the show in this pie, so you want to highlight the best tasting ones possible.
• Flour: You just need some all-purpose flour to dust your work surfaces to prevent any sticking.
• Pie Crust: I’m using our best-ever pie crust recipe for this pie. It’s so easy to make, and results in a perfectly flaky crust to pair with our filling. The only thing you’ll need to adjust: omit the sugar from the recipe—we don’t want the pie crust to be sweet for this savory pie. That being said, I won’t judge you if you want to use store-bought crust as a shortcut—just make sure to bake it first according to the package instructions.
• Bacon: I added some thick-cut bacon to the filling for a smoky, meaty addition that makes this slightly more filling. You can omit it if you want, but I think it adds a great flavor boost.
• Onion & Garlic: A staple flavor duo, onion and garlic will provide the perfect savory base to our filling.
• Egg: An egg will add structure to our filling, keeping it together while baking.
• Mayo: Mayo haters—don’t walk away yet. It not only provides structure to the filling, but a slight tangy note that is central to this pie.
• Dijon Mustard: A little bit of Dijon mustard will add a sharp mustard flavor that shines through the rest of the filling.
• Apple Cider Vinegar: Apple cider vinegar will help loosen up the filling and boost the tangy factor.
• Sweet Paprika: Sweet paprika is the same as paprika—TMYK! I recommend using it instead of hot or smoked paprika.
• Shredded Cheddar: Shredded sharp cheddar is my go-to choice for this pie. I highly recommend freshly shredding your cheese for the best flavor and texture.
• Pimento Peppers: These make the pie different from the rest. Using chopped pimento peppers makes this filling reminiscent of pimento cheese dip, and I can’t get enough.
• Basil Leaves: Some basil leaves on top add a boost of freshness to the pie, but you can omit them if you don’t have any on hand.

STEP-BY-STEP INSTRUCTIONS

First, we’re going to salt our tomatoes to get rid of any excess moisture. To do this, line a large rimmed baking sheet with a double layer of paper towels. Arrange the tomatoes in an even layer on top, then add 1 1/4 tsp. salt. Add another layer of power towels on top of the tomatoes, pressing with the palm of your hand and switching out the paper towels when they become fully saturated with water. Do this for around 45 minutes, draining as much water from the tomatoes as possible.

Preheat your oven to 375°, then on a lightly floured surface, roll out your prepared pie dough to an 11" circle. Carefully unfurl the pie dough into a 9" pan, then trim the edges, leaving a 1" overhang. Tuck the overhang under the edge of the pan, and crimp if desired (totally up to you). Freeze your prepared crust for 15 minutes, then use a fork to poke holes across the bottom and up the sides of the chilled pie dough. Line with parchment, then fill with pie weights or dried beans before baking until the edges are a pale golden color, around 15 minutes. Remove the parchment and weights, and continue to bake until golden brown, around 10 to 12 minutes. Transfer the baked crust to a wire rack and let cool to room temperature.

Now, we’ll prepare our filling. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden and crisp. Once crisp, transfer the bacon to a paper towel-lined plate to cool. Drain the excess fat, but leave around 1/2 tsp. in the skillet.

Return the skillet to medium heat, and cook the chopped onion with a pinch of salt until lightly golden. After around 5 minutes, add the garlic and cook just until fragrant, around 1 minute. Scrape both into a heatproof bowl and let cool slightly.

In a medium bowl, whisk together the egg, mayo, mustard, vinegar, paprika, salt, and pepper until smooth and combined. Then, stir in the cheddar, pimento peppers, basil, bacon, and onion mixture—your filling is now complete!

Add one-third of the egg mixture in the bottom of the crust, and top with one-third of the tomatoes. Repeat this two more times—your final layer should be tomatoes.

Bake the pie until the filling is set and the top is slightly puffed and golden, about 45 minutes. Tip: If the crust is darkening too fast, tent it with some foil. Let it cool slightly to room temperature, at least 45 minutes, before adding the basil and serving.

The full list of ingredients and instructions can be found in the recipe below.

What To Serve With Southern Tomato Pie

• Bourbon Peach Tea: You’ll need something to wash this pie down, and if you’re hosting happy hour, I highly recommend making this spiked peach tea.
• Air Fryer Okra: Give your oven a break, and make crispy okra in your air fryer instead!
• Southern Fried Corn: This classic Southern recipe is the perfect summer side for practically anything, but especially this tomato pie.

Storage

If you have any leftovers, store them tightly wrapped in the refrigerator for 3 to 4 days.