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Classic Southern Tomato Pie

Classic Southern Tomato Pie layers juicy ¼-inch tomato rounds into a flaky pie crust, then bakes to a golden, bubbly cheese-mayo topping. Salting the tomatoes first helps them slice clean and keeps the filling from turning watery.
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Prep Time 25 minutes
Cook Time 40 minutes
salting and draining time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated pie crust
  • 1 refrigerated pie crust
Tomatoes
  • 3 large tomatoes sliced into ¼-inch rounds
  • 0.75 tsp kosher salt divided
Cheese and topping
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup shredded mozzarella
  • 0.5 cup mayonnaise
Herbs and seasonings
  • 2 tbsp fresh basil, chopped
  • 2 green onions sliced
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep the crust
  1. Preheat the oven to 375°F. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork, then blind bake for 10 minutes and let cool slightly.
Salt and dry the tomatoes
  1. Lay the tomato slices on paper towels and sprinkle with ½ teaspoon kosher salt. Let sit for 15 minutes to draw out excess moisture, then pat dry.
Make the cheese-mayo mixture
  1. Combine the shredded sharp cheddar cheese, shredded mozzarella, mayonnaise, chopped basil, sliced green onions, remaining kosher salt, and black pepper in a bowl.
Assemble and bake
  1. Arrange the tomato slices in the pie crust in an even layer.
  2. Spread the cheese mixture evenly over the tomatoes, covering completely.
  3. Bake at 375°F for 30–35 minutes, until the top is golden and bubbly. Let cool for 10 minutes before slicing.

Notes

Pro tip: salt the tomato slices and pat them very dry so the pie stays sliceable instead of watery. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because tomatoes lose texture after thawing. For a lighter option, use light mayonnaise and part-skim mozzarella while keeping the same baking time.