This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don’t let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds
- 1/2 small sweet onion, thinly sliced
- Kosher salt and freshly cracked black pepper
- 1 rolled 9-inch pie crust, store-bought or homemade
- 1 cup freshly grated sharp Cheddar
- 1 cup freshly grated mozzarella
- 1 cup mayonnaise
- 1/2 cup fresh basil leaves, torn, plus small leaves for garnish
Instructions
- Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
- Preheat the oven to 350 degrees F.
- Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
- Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
- Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
- Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 558 |
| Total Fat | 46 g |
| Saturated Fat | 12 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 34 mg |
| Sodium | 815 mg |
Reviews
Just made it, was a huge success! Great as a main dish but I would recommend something with it.
I made this tomato pie as directed.
Results: the onion did not cook; onion should be cooked in a separate pan before assembling.
The skin on the tomatoes does not soften; tomatoes should be blanched for one minute, the skins removed, and then onto the slicing and salting process. IMO this was a poorly researched recipe; it was mostly a fail.
Results: the onion did not cook; onion should be cooked in a separate pan before assembling.
The skin on the tomatoes does not soften; tomatoes should be blanched for one minute, the skins removed, and then onto the slicing and salting process. IMO this was a poorly researched recipe; it was mostly a fail.
Loved this recipe. I added chopped green peppers and bacon. It was delicious!
Disappointed. The mayo made the pie less than what it could be. I will rework to make healthier.
This was so delicious! Perfect amount of seasoning and basil. Thanks!
I added some bacon crumbles…yummy!
My husband loves, loves, loves this pie. I put in 1 tablespoon of freshly chopped garlic, also…….yum!!!!
My wife said it was delicious and I agreed. My best tomato pie ever.
Soooo good!
I made this recipe and it was great!