Description
This savory, Southern Heirloom Tomato Pie recipe is an easy and delicious way to embrace Southern cuisine.
Ingredients
Scale
- 3 heirloom tomatoes (in a variety of colors)
- 1 refrigerated pie crust
- 2 teaspoons stoneground mustard
- 12 ounces pimento cheese, at room temperature
- 1 teaspoon salt, divided
- 1 teaspoon black pepper
- 1/3 cup white cheddar cheese, freshly shredded
- 6 fresh basil leaves, chopped, for garnish
- 1 teaspoon cracked black pepper, for garnish
Instructions
- Preheat oven to 350°F.
- Mold the pie crust to a 9″ deep, round pie dish or aluminum deep pie pan. Poke holes in the bottom of the crust.
- Par-bake for 10-12 minutes.
- While the crust is baking, slice the tomatoes about 1/2″. Lay the tomato slices onto paper towels. Sprinkle with salt. Let them hang out to draw out excess moisture.
- Remove the pie crust from the oven. Brush the bottom with a very thin layer of the stoneground mustard.
- Take a paper towel and cover the tomatoes. Gently pat away the excess water.
- Build a layer of the tomatoes at the bottom of the crust. Sprinkle with salt and pepper.
- Spread the pimento cheese evenly over the tomatoes.
- Add another layer of tomatoes on top of the pimento cheese. Sprinkle on the shredded cheddar.
- Bake uncovered for 20-25 minutes. Broil for two minutes at the end to slightly brown the cheese.
- Remove the pie from the oven and garnish with the basil and cracked black pepper.
- Allow the pie to slightly cool and rest for at least 10-15 minutes before slicing.
- ENJOY!
Notes
- A deep pie dish works best for this recipe.
- Make your own pie crust, if you desire.
- Choose firm tomatoes to ensure they hold up well during baking.
- After slicing the tomatoes, lay them on paper towels and sprinkle with salt to draw out moisture, preventing a soggy pie.
- Gently pat the tomatoes dry.
- Use room temperature pimento cheese to make it easier to spread evenly over the tomatoes.
- Freshly shredded cheddar is best.
- Par-bake the pie crust to help it stay crisp and prevent it from becoming soggy.
- A thin layer of stoneground mustard on the crust adds a tangy flavor that compliments the tomatoes and cheese.
- Arrange the tomato slices in a single layer to ensure even cooking and better flavor distribution.
- Broil the pie for a couple of minutes at the end to achieve a slightly browned, crispy cheese topping.
- Allow the pie to cool for 10-15 minutes before slicing to help set the filling and make slicing easier.
- Garnish with fresh basil for a burst of flavor and a pop of color.
- Feel free to mix in different cheeses like Gruyère or Parmesan for a unique twist.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven to maintain the crust’s texture.
- If freezing, wrap the pie tightly to prevent freezer burn and maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Brunch, Dinner
- Method: Easy
- Cuisine: Southern