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delicious homemade tomato pie

AugustaPat avatar
Recipe by
Pat Morris
@AugustaPat
Augusta, GA

What’s Not To Love?! This fresh Tomato Pie is fantastic! My mother use to say, “Patricia always gilds the Lily.” If something is good; I always strive to make it better, by adding something else to it –even though it doesn’t need it. This pie is no exception. It is full of the best, ripe tomatoes, cheeses, bacon, etc. If you want a vegetarian dish; you can leave out the bacon and it will still be a yummy pie. See notes at end of recipe for alternatives –making it your way (gilding the lily) is part of the satisfaction.

yield 8 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For delicious homemade tomato pie

  • 2
    9 in. pie crusts (homemade or pillsbury ready crusts
  • 4 lg
    tomatoes (orange & red); cored and sliced 1/4 to 1/2 inches
  • 1/2 tsp
    salt
  • 1/4 c
    mayonnaise
  • 4 tsp
    cornstarch
  • 1 c
    shredded sharp cheddar cheese
  • 1 c
    shredded parmesan cheese
  • 4
    scallions, thinly sliced or 2 tablespoons minced onion.
  • 6
    slices cooked and crumbled

How To Make delicious homemade tomato pie

  • These beautiful tomatoes made the Tomato Pie fantastic!!
    1
    Drain the sliced tomatoes so that you won't have a wet and doughy bottom crust. Salting and draining the tomatoes draw out a good bit of moisture. Lay the salted, slices of tomato between paper towels; and let them drain while you are doing the next steps.
  • 2
    Preheat oven to 450 degrees. Put oven rack in lowest position.
  • 3
    In a small bowl, mix together the mayonnaise; 1/2 cup of the shredded Parmesan cheese and 1/2 cup shredded Cheddar cheese until well combined. Set aside/reserve while you are doing Step 4..
  • 4
    If using homemade dough, roll out the bottom crust and refrigerate for about 20 minutes. At the same time you can roll and refrigerate the top crust.
  • 5
    For Bottom Crust: Prick a few holes in the bottom; then lay crumbled bacon on bottom of crust and gently press bacon into.crust. Par bake bottom crust for 10 minutes. If crust starts to puff up; just prick it a little in the spots where it is puffing up.
  • 6
    PUTTING IT TOGETHER: Take bottom par-baked crust out of the oven; and sprinkle the reserved cheese over crust. (This is the 1/2 of each that is not mixed with the mayonnaise). Arrange one-third (1/3) of the drained tomatoes over the cheese. Spread one-half of the mayonnaise-cheese mixture over the tomatoes and sprinkle with 1/2 of the scallions OR minced onions. Next, layer with another third of the drained tomatoes; the rest of the mayonnaise-cheese mixture and remaining scallions/onions. Too with remaining tomatoes.
  • 7
    TOP CRUST. Arrange top crust on pie. Pres the two crusts together; then trim and crimp edges. With a knife or small cookie cutter, cut two (1-inch) oval vent holes on top.
  • 8
    BAKE PIE. Put pie on a pre-heated rimmed baking sheet and bake at 450 degrees for 10 minutes. THEN; lower temperature to 325 degrees. And bake until crust is golden brown; and filling is bubbling -about 60 minutes.
  • This pie is full of ripe tomatoes (I used orange and red ones) cheese & bacon, Mama use to say I gilded the Lily. If something was good; I wanted to make it great!There is no exception with this pie Leave out the bacon for a vegetarian pie. Very Yummy!
    9
    COOL AND ENJOY!! Cool on a wire rack for 3 hours. If you cut it before you let it cool at least that long; the pie will fall apart when you cut it. Serve at room temperature.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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