Southern tomato pie is a dish that I've had on my "to make list" for a while now. Since it's peak tomato season and since I'm doing my 2015 Pies in 2015 Challenge, I was able to get this one crossed off my list. I've always been a little hesitant of this dish because the top is slathered in a mixture of mayo and cheddar and some recipes I've read over the years contain just insane amounts of mayonnaise (in my mind anyways). So I played around with the topping a bit and used less mayo and added a touch of sour cream along with two cheeses. The topping is important because it makes the pie rich and delicious, and this version turned out great.
Make this pie in late summer when you have the freshest and ripest tomatoes from your garden or the farmers' market or just from a nice neighbor. This savory pie really highlights the flavor of fresh summer tomatoes and provides a main dish way to enjoy them. This pie will serve about four people. Serve it with some pickles and a side salad, if desired.
Southern tomato pie
1 recipe for your favorite pie crust (olive oil or butter/lard)
5 cups roughly chopped tomatoes
1/3 cup finely chopped Vidalia (or other sweet) onion
salt and freshly ground black pepper
2 tablespoons chopped fresh basil
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon garlic powder
1 tablespoon plain breadcrumbs
Roll and fit your pie crust to a standard pie pan/plate. Cover with plastic wrap and refrigerate until ready to put pie together.
Place the chopped tomatoes and onions in a colander over a bowl. Gently toss them with one teaspoon of salt. Place in the refrigerator for about 1 hour (this is to remove as much moisture as possible so the pie is not super soggy). After the hour, gently stir the tomato mixture with a rubber spatula to remove as much built up moisture as possible. Stir in the basil along with a few grinds of black pepper.
Preheat the oven to 375 degrees. Uncover the crust and fill it with the tomato mixture, spreading evenly.
In another bowl, mix together the mayo through garlic powder along with a pinch of salt and a couple grinds of pepper. Spread the mixture evenly on top of the tomatoes. Sprinkle with breadcrumbs.
Bake for about 45 minutes, until the top is golden and the crust is golden. Let cool for about 10 minutes before slicing and then serve warm.
What was I cooking one year ago?: honey-walnut pie
Two years ago?: tomato, bacon, & jalapeno skillet pie
Three?: tomato jam
Four?: Thai basil chicken
5?: peaches & cream tart
Check out all the other 25 Pies in 2015 so far!