Recipes Main Dishes Savory Pie Recipes Southern Tomato Pie 4.7 (22) 19 Reviews 4 Photos This baked Southern tomato pie has layers of juicy ripe tomatoes in a creamy filling loaded with cheese. Garnish with basil for a delicious summer brunch dish. By Jasmine Smith Jasmine Smith Jasmine Smith is a Recipe Developer & Tester with 10+ years experience working in the culinary industry. She is a recipient of James Beard Foundation: Women in Culinary Leadership Program. You can find her work in Southern Living, Food & Wine, Health Magazine, and other publications. You can follow her cooking adventures on Instagram @jazzy_the_princess. Allrecipes' editorial guidelines Updated on November 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 15 mins Cook Time: 45 mins Additional Time: 30 mins Total Time: 1 hr 30 mins Servings: 8 Yield: 1 (9-inch) pie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings ½ (14.1 ounce) package refrigerated pie crusts, at room temperature 3 medium ripe tomatoes 1 ¼ teaspoons kosher salt, divided ½ cup mayonnaise 2 ounces cream cheese, softened 1 ½ cups shredded sharp Cheddar cheese, divided 1 large egg, lightly beaten 1 tablespoon all-purpose flour 1 large clove garlic, minced ¼ teaspoon cayenne pepper ¼ teaspoon ground black pepper ¼ cup shredded Parmesan cheese 1 tablespoon thinly sliced fresh basil Directions Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans. Dotdash Meredith Food Studios Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels. Dotdash Meredith Food Studios Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 ¼ cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined. Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving. Dotdash Meredith Food Studios Cook’s Note The blind baking method helps keep the crust nice and crunchy on the bottom. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 377 Calories 31g Fat 15g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 377 % Daily Value * Total Fat 31g 40% Saturated Fat 11g 56% Cholesterol 65mg 22% Sodium 734mg 32% Total Carbohydrate 15g 5% Dietary Fiber 2g 5% Protein 11g 22% Potassium 177mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.