Ultimate Guide to Classic Southern Tomato Pie

A flaky crust gives way to creamy cheese layers studded with summer-harvested produce and fresh herbs.

By Medha deb

Created on Sep 21, 2025

A flaky crust gives way to creamy cheese layers studded with summer-harvested produce and fresh herbs.

Classic Southern Tomato Pie: The Ultimate Comfort Food

Tomato pie is a cherished summer recipe that captures the best of the season’s ripe tomatoes nestled into a flaky crust, layered with a rich, creamy cheese filling and a bouquet of fresh herbs. This pie celebrates Southern culinary tradition and is perfect as a main dish, a lunch centerpiece, or even a picnic treat. Follow this comprehensive guide to master every step, from ingredient selection to expert tips and FAQs.

Why You’ll Love This Tomato Pie

Seasonal Flavor: Uses the ripest summer tomatoes, making it the star of backyard gatherings and family dinners.
Cheesy and Creamy: Features a blend of cheddar and blue cheese, enriched with herbs and scallions.
Easy to Customize: Adapt the filling to your liking—swap in different cheeses or herbs as desired.
Beautiful Presentation: Rustic and colorful, with tomato slices arranged in a stunning display.

Ingredients for Authentic Tomato Pie

The beauty of tomato pie rests in simple, high-quality ingredients. Here’s what you need to create this iconic dish:

All-purpose flour: For dusting your work surface.
Pie crust: 1 ball, homemade or store-bought, rolled out for a 9-inch deep-dish pie.
Tomatoes: 2 3/4 pounds medium tomatoes, sliced into 1/4-inch thick rounds.
Kosher salt: 1 teaspoon, for drawing out moisture from the tomatoes.
Mayonnaise: 1/2 cup, the creamy base of the filling.
Egg: 1 large, plus 1 egg yolk, for structure and richness.
Hot sauce: 2 teaspoons (optional), for a hint of heat.
Sharp cheddar cheese: 8 ounces, shredded, for tangy flavor and gooey texture.
Blue cheese: 1/2 cup, crumbled (or substitute Parmesan for a milder taste).
Scallions: 3, chopped, for fresh bite.
Fresh herbs: 2 tablespoons each of parsley and dill (or swap in basil or chives for variations).
Black pepper: 1/4 teaspoon, freshly ground.
Cornmeal: 1 1/2 tablespoons, sprinkled in the crust for subtle crunch and moisture control.
More fresh herbs: For garnish just before serving.

Ingredient Swaps & Tips

No blue cheese? Use Parmesan for a nutty, sharp note.
Try basil or chives for a different herbal accent.
Refrigerated pie dough works in place of homemade if time is short.
Heirloom tomatoes add color and extra flavor.

Step-By-Step Tomato Pie Directions

Prepare the Crust:
- On a lightly floured surface, roll 1 ball of pie dough into a 13-inch circle.
- Transfer to a 9-inch deep-dish pie dish, trimming so it overhangs by 1/2 inch.
- Tuck the crust edges under to be even with the pie plate and press with the tines of a fork.
- Chill: Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes) for a flaky result.
Prep the Tomatoes:
- Slice tomatoes crosswise into 1/4-inch thick slices.
- Gently push out as many seeds as possible with your fingers.
- Arrange slices on a paper towel-lined baking sheet. Sprinkle evenly with kosher salt.
- Let drain for 30 minutes to draw out moisture, then pat thoroughly dry, flipping slices if needed.
Mix the Filling:
- In a medium bowl, whisk together mayonnaise, the whole egg, egg yolk, and optional hot sauce.
- Stir in shredded cheddar, blue cheese (or Parmesan), scallions, parsley, dill, and black pepper for an aromatic, savory mixture.
Assemble the Pie:
- Preheat oven to 425°F (218°C).
- Sprinkle the cornmeal evenly over the bottom of the crust; this helps soak up any excess tomato juices.
- Layer 1/3 of the tomato slices in the crust, overlapping slightly for even coverage.
- Top with half the cheese-mayo mixture, spreading gently.
- Repeat with another 1/3 of the tomatoes and the remaining filling.
- Finish with a final layer of tomatoes, pressing gently into the mixture so everything is nestled together.
Bake:
- Place the pie in the oven and bake at 425°F for 20 minutes.
- After 20 minutes, remove from the oven and wrap just the crust edges with foil to prevent over-browning.
- Reduce oven temperature to 375°F (190°C), return the pie, and bake for 30 more minutes until the filling is puffed, golden brown, and the center is no longer wobbly.
Cool and Serve:
- Let the finished pie cool for at least 1.5 hours to allow it to set, which ensures clean slices.
- Top with more fresh herbs like parsley, dill, or chives for a fragrant finish. Slice and serve warm or at room temperature.

Pro Tips for Perfect Tomato Pie

Drain tomatoes thoroughly! Excess moisture can make the pie soggy. Patting them dry twice is essential.
Bake on a lower rack: This helps crisp up the crust bottom if you tend to get soggy pie bases.
Use aged cheddar for deeper tanginess and improved melting.
Let the pie set completely before slicing to prevent the filling from oozing out.

Classic Tomato Pie vs. Tomato Tart: What’s the Difference?

	Tomato Pie	Tomato Tart
Crust	Deep-dish, buttery, often homemade	Thinner, sometimes puff pastry or premade
Filling	Cheese, mayo, eggs, herbs	Cheese, sometimes cream, often more custardy
Style	Hearty and rustic	Elegant, French-inspired
Best Served	Slices, warm or room temp	Appetizer or main, any temp

Variations & Customizations

Southern Style: Use only cheddar and lots of fresh basil for a classic touch.
Herb Lover’s Pie: Add chives, basil, or tarragon for complexity.
Spicy Kick: Mix in a dash of cayenne or use pepper jack cheese.
Extra Vegetable: Layer in caramelized onions or sliced zucchini for depth.
Crustless Pie: For a lighter version, skip the crust and bake in a greased dish.

What to Serve With Tomato Pie

Simple green salad with vinaigrette for contrast.
Chilled gazpacho or another cold summer soup.
Fresh fruit salad—berries and melon pair well.
Iced tea or lemonade to drink for a true Southern spread.

Make-Ahead, Storage, and Freezing Tips

Make-Ahead: Tomato pie is best the day it’s made, but can be assembled a day ahead and baked fresh.
Leftovers: Store covered in the refrigerator for up to 3 days. Reheat gently in a low oven for the best texture.
Freezing: It’s not recommended—tomatoes tend to get watery after freezing and thawing, which can affect the crust and filling texture.

Frequently Asked Questions (FAQs)

Q: My tomato pie is watery. What did I do wrong?

A: The most common reason is not draining the tomatoes thoroughly. Be sure to salt and drain them on paper towels, and pat dry again before assembling layers. Also, spreading cornmeal on the crust helps absorb extra juices.

Q: Can I use store-bought pie crust?

A: Absolutely! For convenience, refrigerated or frozen pie dough works fine. Try to choose a deep-dish size for best results.

Q: What cheeses can I swap in?

A: You can use Parmesan, Gruyère, mozzarella, or even feta in place of blue cheese or some of the cheddar. Experiment to suit your taste.

Q: Do I have to let the pie cool for 1.5 hours?

A: While you can serve it warmer, the filling sets better after cooling, which makes slicing neat and easy. Warm tomato pie may be looser in texture but still delicious.

Q: Is tomato pie vegetarian?

A: Yes, the main recipe is vegetarian. To make it vegan, use dairy-free cheese, vegan mayo, and an egg replacer or thickener.

Q: Can I make tomato pie without mayonnaise?

A: Traditional Southern tomato pie uses mayo for its creamy texture, but you may substitute sour cream, Greek yogurt, or a plant-based alternative if needed.

The Origins and Popularity of Tomato Pie

Tomato pie is a quintessentially Southern American dish, deeply rooted in traditions that prize seasonal produce and simple yet satisfying flavors. It likely evolved as a way to use up the latest tomato harvests—transforming the red fruits into a hearty, festive meal. The combination of ripe tomatoes, creamy filling, and buttery crust has secured tomato pie’s place at summer tables, potlucks, and holiday spreads. Its adaptability and nostalgia keep it in rotation for home cooks and chefs alike.

Expert Tips from The Test Kitchen

Use the ripest, firmest tomatoes for the best texture and flavor.
Press the tomatoes into the filling a bit before baking to help meld flavors.
Bake on a preheated baking sheet to help crisp the bottom crust if you’re prone to soggy bottoms.
Finish with a pinch of flaky sea salt just before serving for a flavor boost.

Summary

This classic southern tomato pie is a celebration of summer’s bounty and comfort food at its best. With layers of sweet, salted tomatoes, an herbed, cheesy filling, and a golden flaky crust, it’s a dish both stunning and deeply flavorful. Customize it with your favorite cheeses and herbs, and enjoy a slice of Southern hospitality at your own table.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb