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Cozy Southern Tomato Pie Recipe with Cheddar Mayo Crust

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A comforting Southern tomato pie featuring a rich and flaky mayonnaise-based crust and a savory filling of ripe tomatoes, sharp cheddar, and fresh herbs. Easy to prepare and perfect for casual gatherings or weeknight dinners.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt (for crust)
  • ½ cup mayonnaise (for crust)
  • 3–4 large ripe tomatoes, sliced
  • 1 teaspoon salt (for tomatoes)
  • ½ teaspoon black pepper
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup grated Parmesan cheese (optional)
  • ½ cup mayonnaise (for filling)
  • 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
  • 1 teaspoon garlic powder

Instructions

  1. In a medium bowl, whisk together 1 ½ cups all-purpose flour and 1 teaspoon salt. Add ½ cup mayonnaise and mix with a fork or your fingers until the dough holds together but isn’t sticky. If it feels dry, add a teaspoon of water at a time.
  2. Press the dough evenly into the bottom and up the sides of a 9-inch pie plate. Set aside.
  3. Slice tomatoes about ¼-inch thick. Lay them on paper towels or a baking sheet and sprinkle with 1 teaspoon salt. Let them sit for 15 minutes to draw out excess moisture.
  4. In a bowl, combine 1 cup shredded sharp cheddar, ¼ cup grated Parmesan (optional), ½ cup mayonnaise, 2 tablespoons chopped fresh basil, 1 teaspoon garlic powder, and ½ teaspoon black pepper. Stir until well mixed.
  5. Pat the tomatoes dry gently with paper towels. Layer half the tomato slices over the crust. Spread half the cheese mixture evenly over the tomatoes. Repeat with the remaining tomato slices and cheese mixture.
  6. Preheat oven to 375°F (190°C). Place the pie on the middle rack and bake for 35-40 minutes, or until the top is bubbly and golden brown, and the crust is set. Tent with foil if edges brown too quickly.
  7. Let the pie cool on a rack for at least 15 minutes before slicing to help the filling set.

Notes

Drain tomatoes well by salting and patting dry to prevent sogginess. Do not overmix the mayo crust to keep it tender. If crust edges brown too fast, tent with foil. Let pie cool before slicing for cleaner cuts. For gluten-free option, substitute flour with gluten-free blend. Mayo can be swapped with Greek yogurt for a tangier crust.

Nutrition

Keywords: tomato pie, southern recipe, cheddar mayo crust, comfort food, easy tomato pie, savory pie, summer tomatoes

Find it online: https://fuzzyforker.com/cozy-southern-tomato-pie-recipe-with-cheddar-mayo-crust-easy-and-perfect/