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Classic Southern Tomato Pie

Classic Southern Tomato Pie features juicy salted tomato slices layered with a creamy cheddar-mozzarella filling baked inside a flaky crust. The result is bubbly, golden cheese with a tender tomato layer and a fresh basil finish.
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Prep Time 20 minutes
Cook Time 45 minutes
tomatoes stand 20 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Pie
  • 1 prepared 9-inch pie crust Store-bought or homemade; keep chilled until ready to bake.
  • 4 ripe tomatoes Slice just before salting for best texture.
  • 1 tsp salt Used to draw out tomato moisture before layering.
  • 1 cup shredded sharp cheddar cheese Shred fresh for easier melting.
  • 1 cup shredded mozzarella cheese Use pre-shredded or shred from a block.
  • 0.5 cup mayonnaise Creates the creamy topping texture.
  • 0.25 cup sour cream Adds tang and helps bind the filling.
  • 0.25 cup fresh basil, chopped Reserve a little for garnish.
  • 2 green onions Slice thinly for even distribution.
  • 0.25 tsp black pepper Season the creamy cheese mixture.

Equipment

  • 1 sheet pan
  • 1 9-inch pie plate

Method
 

Preheat and prep the crust
  1. Preheat oven to 375°F (190°C).
  2. Bake the pie crust for 10 minutes until lightly golden.
Salt and dry the tomatoes
  1. Place tomato slices on paper towels and sprinkle with salt.
  2. Let stand for 20 minutes to remove excess moisture.
  3. Pat tomatoes dry thoroughly.
Mix the creamy cheese filling
  1. In a bowl, combine cheddar cheese, mozzarella cheese, mayonnaise, sour cream, basil, green onions, and black pepper.
Assemble the tomato pie
  1. Arrange half the tomato slices in the pie crust.
  2. Spread half the cheese mixture over the tomatoes.
  3. Repeat with remaining tomatoes and cheese mixture.
Bake, cool, and serve
  1. Bake for 30–35 minutes until bubbly and golden.
  2. Cool for 15 minutes before slicing.
  3. Garnish with extra basil and serve.

Notes

To keep the pie from getting watery, be strict about the 20-minute salt stand and thorough pat-drying—extra moisture is the main cause of soggy slices. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325°F (163°C) oven until warmed. Freezing is not recommended because tomatoes can release more liquid when thawed. For a lighter option, use light mayonnaise and reduced-fat cheddar for a similar creamy texture with fewer calories.