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Tomato Pie Recipe

Tomato Pie Recipe

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. YIELD: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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

  • 1. 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 wrap. Refrigerate 30 minutes or overnight.
  • 2. 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.
  • 3. Bake 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-10 minutes longer or until light brown. Cool on a wire rack.
  • 4. In a small bowl, mix 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 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes. Yield: 8 servings.

Nutritional Facts

1 piece: 396 calories, 32g fat (12g saturated fat), 49mg cholesterol, 466mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 7g protein.

Reviews for Tomato Pie

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MY REVIEW
sgronholz User ID: 1473861 231863
Reviewed 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!"

MY REVIEW
tennmcclain User ID: 8462287 230296
Reviewed Jul. 28, 2015

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

MY REVIEW
jpdakine User ID: 4580757 153301
Reviewed Sep. 3, 2014

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

MY REVIEW
dcscake_OH User ID: 228890 140947
Reviewed 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."

MY REVIEW
keverwann User ID: 1807985 127771
Reviewed 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."

MY REVIEW
kascps02 User ID: 4908331 120878
Reviewed 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!"

MY REVIEW
cemickiewicz User ID: 1710461 120877
Reviewed 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."

MY REVIEW
lcazares User ID: 2871214 153300
Reviewed 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!"

MY REVIEW
veggiemama User ID: 4640590 139829
Reviewed Jul. 9, 2013 Edited Dec. 31, 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!"

MY REVIEW
hchambers User ID: 7140928 127770
Reviewed Jul. 6, 2013

"This was an interesting dish. I had never had a tomato pie before. I thought is was very flavorful. I significantly reduced the amount of oregano and added some basil and parsley as well. You could use Italian seasoning if you like. Overall a delicious dish."

MY REVIEW
mimishier User ID: 6277537 126514
Reviewed Jun. 22, 2013

"Tasted great. May seed the tomato first next time but was delicious!"

MY REVIEW
dovecanyon User ID: 6559068 184692
Reviewed Jun. 19, 2013

"Ok, I cheat and use packaged pie crust... but I don't use the foil and pie-weights method; I just place a same-size pie plate on top of the crust and set something ovenproof inside (I use my small cast-iron skillet, but any small pot with some water in it would work). I also add some fresh basil from my garden along with the oregano. (I use 1 tsp dried oregano) It is delicious, especially with fresh garden tomatoes!"

MY REVIEW
sundance1 User ID: 1723892 199168
Reviewed Jun. 18, 2013

"This pie was outstanding. The crust very good but a little hard to make because of the weighing down. But well worth the effort. I used tomatoes that weighed 1 and 3/4 lbs."

MY REVIEW
JGa2595176 User ID: 496732 190428
Reviewed Jun. 17, 2013

"I was a little skeptical if the 10 tomatoes would cook down enough to be tender. YES! Very tasty and my husband finished the entire pie in one dinner. Winner!"

MY REVIEW
Katbelle User ID: 7299916 199266
Reviewed Jun. 11, 2013

"I used fresh really ripe heirloom tomatoes from my garden. Add 1 egg. Let this pie cool for 20 minutes before cutting into it. This pie is deliciousness!"

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