Hey y'all! If you're looking for a taste of true Southern comfort, this Southern Tomato Pie with Cheddar Crust is about to become your new favorite. With a flaky, cheesy base, layers of ripe tomatoes, and a creamy, flavorful filling, it's the ultimate savory pie for summer gatherings, brunches, or lazy Sunday suppers. Whether you're a seasoned cook or just starting out, this recipe is simple, satisfying, and always a crowd-pleaser. Let's get cooking!
Why You'll Love This Southern Tomato Pie with Cheddar Crust
- It bursts with summer flavors thanks to juicy, ripe tomatoes.
- The cheddar cheese crust adds a crispy, tangy twist you won't find in classic pies.
- Easy to make ahead and perfect for potlucks, brunches, or weeknight dinners.
- Versatile enough to enjoy warm or at room temperature.
- Beautiful, rustic presentation that always wows guests.
Ingredients for Southern Tomato Pie with Cheddar Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3-4 tablespoons ice water
- 3 large ripe tomatoes (about 1 ½ lbs), sliced ¼-inch thick
- 1 teaspoon kosher salt (for tomatoes)
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup fresh basil, chopped (plus more for garnish)
- ¼ cup green onions, thinly sliced
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ¼ cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Freshly ground black pepper, to taste
Directions: How to Make Southern Tomato Pie with Cheddar Crust
Step 1: Prepare the Cheddar Crust
- In a food processor or large bowl, combine flour, salt, and pepper. Add cold butter and pulse or cut in with a pastry blender until mixture resembles coarse crumbs.
- Add shredded cheddar and pulse or stir to incorporate. Gradually add ice water, 1 tablespoon at a time, just until the dough comes together.
- Shape dough into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
Step 2: Prepare the Tomatoes
- While dough chills, lay tomato slices on a paper towel-lined baking sheet. Sprinkle with 1 teaspoon kosher salt and let them sit for 20-25 minutes to release excess moisture.
- Pat the tomatoes dry with additional paper towels to avoid a soggy pie.
Step 3: Pre-Bake the Crust
- Preheat your oven to 425°F (220°C).
- Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Fit into a 9-inch pie plate, trimming and crimping the edges.
- Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Bake for 12 minutes, remove weights and parchment, and bake for 5 more minutes until lightly golden. Remove from oven and let cool slightly. Lower oven temp to 350°F (175°C).
Step 4: Assemble the Southern Tomato Pie with Cheddar Crust
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, basil, and green onions.
- Layer half of the tomatoes in the bottom of the cooled crust, then sprinkle evenly with half the mozzarella and Parmesan cheese. Spread half the mayo mixture over the top.
- Repeat layers with remaining tomatoes, cheeses, and mayo mixture. Finish with a sprinkle of black pepper and a little extra cheddar or Parmesan if desired.
Step 5: Bake and Serve
- Bake at 350°F (175°C) for 35-40 minutes, or until the pie is bubbly and the top is golden brown.
- Let the pie cool for at least 20 minutes before slicing. Garnish with fresh basil before serving.
Prep time: 45 minutes | Cook time: 55 minutes | Total time: 1 hour 40 minutes
Notes for the Perfect Southern Tomato Pie with Cheddar Crust
- Use the ripest, most flavorful tomatoes for the best taste—heirloom varieties work beautifully. Learn more about the best tomatoes for cooking.
- Draining and salting the tomatoes is crucial to prevent a watery pie.
- For easy crust handling, chill your dough well and roll between sheets of parchment paper.
Variations on Southern Tomato Pie with Cheddar Crust
- Spicy Kick: Add 1-2 minced jalapeños or a pinch of crushed red pepper to the filling.
- Herb Swap: Try fresh thyme, oregano, or chives instead of basil for a flavor twist.
- Gluten-Free: Substitute your favorite gluten-free all-purpose flour blend in the crust.
Required Equipment for Southern Tomato Pie with Cheddar Crust
- 9-inch pie plate
- Rolling pin
- Mixing bowls
- Food processor or pastry blender
- Parchment paper & pie weights
- Baking sheet
Storage Instructions for Southern Tomato Pie with Cheddar Crust
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat slices in a 350°F (175°C) oven for 10-12 minutes, or enjoy cold. Freezing is not recommended, as tomatoes may become watery upon thawing.
Pairings & Serving Recommendations
This savory pie shines alongside a crisp green salad, Southern-style green beans, or a glass of chilled white wine. It also pairs well with summer fruit or sweet tea for a classic Southern meal.
Pro Tips for Southern Tomato Pie with Cheddar Crust
- Layer tomato slices slightly overlapping to maximize flavor and visual appeal.
- Let the pie cool before slicing for clean wedges and perfect texture—discover the science behind pie cooling from King Arthur Baking.
- For extra golden color, brush the top crust with a little egg wash before baking.
FAQ: Southern Tomato Pie with Cheddar Crust
- Can I use store-bought pie crust for this recipe?
- Yes, but making your own cheddar crust adds incredible flavor and texture—try it if you have time!
- What are the best tomatoes to use for Southern Tomato Pie?
- Heirloom or beefsteak tomatoes are ideal for their rich flavor and meaty texture. Roma tomatoes work if you need a less juicy option.
- How do I keep my tomato pie from being soggy?
- Salt and drain the tomatoes thoroughly before layering, and blind bake the crust to lock in crispness. For more tips, visit Bon Appétit's tomato pie guide.
Ingredients
- 2 cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- ½ teaspoon salt
- ¼ cup ice water
- 4 large ripe tomatoes, sliced
- ½ cup mayonnaise
- ½ cup mozzarella cheese, shredded
- ¼ cup fresh basil leaves, chopped
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
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1Preheat the oven to 375°F (190°C).
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2In a large bowl, combine flour, salt, and shredded cheddar cheese. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually and mix until a dough forms.
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3Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
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4Layer the tomato slices in the crust, sprinkling each layer with salt, pepper, and chopped basil. In a small bowl, mix mayonnaise, mozzarella cheese, and garlic powder. Spread this mixture evenly over the tomatoes.
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5Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly. Let cool for at least 15 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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