This summer delight is a savory Amish tomato pie made with fresh tomatoes and a creamy, cheesy filling. Although there is a lot of preparation required, it is absolutely worth it.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) deep-dish pie pastry
- 2 pounds heirloom tomatoes
- 1 pound Roma tomatoes
- 1 cup diced raw bacon
- ½ cup sliced leek
- 2 cups grated white Cheddar cheese
- ½ cup grated Fontina cheese
- ½ cup mayonnaise
- ½ cup fresh basil, torn into small pieces
- 1 large egg
- 1 tablespoon Dijon mustard
- salt and ground black pepper to taste
Instructions
- Place a baking sheet on the lowest rack of the oven and preheat to 425 degrees F (220 degrees C).
- Press pastry into a 9-inch deep-dish pie plate. Cover with two layers of aluminum foil, then add pie weights or dried beans.
- Slice heirloom and Roma tomatoes into 1/2-inch-thick rounds. Remove seeds with your fingers and discard. Transfer six heirloom slices to a paper towel-lined plate; cover with more paper towels and set aside for decorating the pie. Arrange remaining heirloom slices and all Roma slices on a wire rack.
- Place pie crust onto the baking sheet in the preheated oven. Place the wire rack with tomatoes onto a higher rack. Reduce the oven temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
- Leaving tomatoes in the oven, remove pie crust and carefully lift out the foil and weights. Cover the edges with foil to prevent them from burning. Poke bottom of crust several times with a fork to keep it from puffing up. Return pie crust to the baking sheet and bake until light golden brown on the bottom, about 8 more minutes. Remove from the oven and let cool.
- Continue baking tomatoes until wilted, 15 to 20 more minutes (for a total of 40 minutes). Remove from the oven and let cool for about 15 minutes; keep the oven on.
- While the tomatoes are cooling, cook bacon in a large skillet over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add leek; cook until bacon is crisp and leek is soft and brown, about 5 minutes. Transfer mixture to a paper towel-lined plate and let cool, about 5 minutes.
- Combine Cheddar, Fontina, mayonnaise, basil, egg, Dijon, salt, and pepper in a bowl. Add bacon-leek mixture and mix until well combined.
- Spread 1/3 of the cheese mixture into pie crust, then arrange 1/2 of the roasted tomatoes over top, alternating heirlooms and Romas; repeat layers once more. Spread remaining cheese mixture over top, then gently press in reserved fresh heirloom slices in a decorative pattern. Cover the edges with foil, leaving tomatoes uncovered.
- Bake until browned and bubbly on top, about 40 minutes. Let cool completely before serving, about 1 hour.
Nutrition Facts
| Calories | 469 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 14 g |
| Sodium | 730 mg |
| Sugars | 5 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
this is one of my favorite recipes, comfort food all the way. do I always follow the direction to the letter… no it depends what I have, but mostly I do and I love it
This is the best tomato pie recipe because it isn’t runny. Tomato flavors are intensified by the drying.
The recipe is a bit confusing, and time consuming, BUT very good , especially over the next few days. REALLY.
I made this tomato pie for dinner. My husband and I felt it was a tasty recipe; a different use for garden tomatoes. The recipe was a time consuming but not difficult. Generally the directions were clear but in step #5 I felt “reduce oven temperature to 400” should have been stated first, as I did have to read that again to make sure I understood it correctly. I let the pie cool completely as directed but we felt we would have enjoyed it more if it was warm. Also, next time I’ll add 1 -2 cloves minced garlic. I wasn’t sure about storage for leftovers so I refrigerated to be safe.
amazing dish!! I used cherry and yellow grape tomatoes from my garden-maybe less beautiful, but very fresh & fantastic. Followed other reviews and did (1.) even amounts of cheese, (2.) was generous with the mayonaise, and (3.) salted the not-roasted tomatoes, which DID help dry them out, but then I also added an extra pinch of salt at the end, and it was too salty for me…so I won’t add extra next time. I threw in a little herbes de provence just because it adds a little depth to almost anything. Roasting the tomatoes took a LOT longer than 40 minutes, but the end result was pretty intense. Definite, do-over.
I loved the ingredients and assembly final presentation. Exceptional taste
This tomato pie sounds a lot better than it really is. I used home grown heirloom and Roma tomatoes and basil from my garden. Everything was as fresh and delicious as possible, but the pie is way too much work for just an ok outcome. I added my own Italian seasoning blend and fleur de sel finishing salt but it still needed more seasoning. After an hour of cooling it still wasn’t ready to slice, but we were hungry so ate the messy dish. If I were to make this again, I would make it in the morning, cooking the tomatoes twice as long so there is almost no liquid, including the tomatoes that get placed on top. Then let the pie cool all day and add more seasonings. I liked the concept but… I forgot to take it photo but it looked beautiful.
It was terrific. More steps than I usually take, but well worth it.
Many steps but I did them ALL and the result was worth it. Delicious flavors. I used beefsteak and yellow tomatoes I just got from the farmers market and Asiago with the cheddar instead of fontina bc that’s what I had on hand. The instructions for baking the tomatoes were confusing. Recipe seems to have you putting sliced tomatoes right on your oven rack. No! Use a wire baking rack (the kind used to cool cookies etc hot from the oven) placed inside a cookie sheet with raised edges so as to create a shallow roasting pan. I used a pre-made rolled pastry crust found next to the dairy case in the supermarket (where the pop-can biscuits are found). The whole thing was time-consuming but so delicious it was worth it.
This is an amazing pie,I used a combo of English and Irish white cheddar,I used smoked fontana.this is savory and delicious hot or cold..will definitely add to my favorites
I could overlook all the steps, and the checking of the crust. I would definitely change the cheese ratio to 1:1. The cheddar was overwhelming. The pie took so long to prepare, we ate it still warm. My husband prefers very mild cheese, and didn’t like it at all. I’m trying to determine if I can freeze the rest in portions.
The directions are not good at all but as long as you can figure out the process, the pie was excellent. I will definitely make again. One note, though, be aware that it needs to set once it comes out of the oven for 40 min before you can eat it so give yourself plenty of time.
Excellent. Just read instructions about tomatoes until they make sense. It works. Turned out great.
This was delish and a change from the tomato pie I have made for more than 10 yrs. Mostly different cheeses, I use 2 C Mayo and 2 C shredded Moz & Sharp cheddar cheese mixed for the topping and I chop fresh basil. HOWEVER this was fantastic and I will definitely stop soon at the Farmer’s market and get tons of tomatoes for new pies this weekend. I love August and tomato season.
This was made to address a growing pile of garden tomatoes of all varieties on my counter. Essentially made per recipe with the following changes: truffle salt and 5 modest cloves of garlic. Used fontina, extra sharp cheddar and Merlot Belavitano cheeses. This is definitely a 5 star recipe. Just a heads up if you are using very fresh garden tomatoes: be sure to let them drain. In spite of roasting my tomatoes for 40″ and salting and draining the fresh tomatoes for about 10″, there was plenty of fluid in the pie. I used a combo of heirlooms and San Marzanos. Every bite was a delight to savor. Very worth the effort.
Sounds delicious
Excellent! A bit time consuming but worth it.