Paula Deen Tomato Pie Recipe
love a dish that screams summer? This Paula Deen tomato pie recipe is your answer. It's cheesy, flaky, and full of fresh flavors. Ripe tomatoes meet a creamy custard in a golden crust.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter cubed
- 1/4 cup ice water
- 1/2 tsp salt
- 5-6 large ripe tomatoes about 2 lbs, sliced 1/4-inch thick
- 1 tsp salt for tomatoes
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup mayonnaise full-fat for creaminess
- 1/4 cup chopped fresh basil
- 2 green onions finely chopped
- 1 garlic clove minced
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional, for a kick
- 1 pre-baked pie crust or use homemade above
Instructions
Prepare the Tomatoes
- Slice tomatoes evenly, about 1/4-inch thick. Sprinkle with 1 tsp salt. Layer in a colander. Let drain for 30 minutes. Pat dry with paper towels. This stops a soggy pie. Fresh, juicy tomatoes make all the difference.
Make or Prep the Crust
- If homemade, mix flour and salt in a bowl. Cut in cold butter until crumbly. Add ice water, one tbsp at a time. Form dough into a ball. Roll out on floured surface. Fit into 9-inch pie dish. Prick bottom with fork. Bake at 400°F for 10 minutes until light golden. Cool slightly.
Mix the Cheesy Filling
- In a bowl, combine cheddar, mozzarella, and mayonnaise. Stir in basil, green onions, garlic, black pepper, and cayenne. Mix until creamy and smooth. Taste and adjust seasoning. This custard-like base holds everything together beautifully.
Layer the Pie
- Arrange half the tomato slices in the pre-baked crust. Spread half the cheese mixture over them. Add remaining tomatoes. Top with rest of cheese mixture. Press down gently for even layers. It should look colorful and inviting already.
Bake to Perfection
- Preheat oven to 350°F. Place pie on a baking sheet. Bake for 30-35 minutes. Edges should be golden, center bubbly. If top browns too fast, cover with foil. Let cool 20 minutes before slicing. This sets the filling just right.
Serve and Enjoy
- Garnish with extra basil if you like. Slice into wedges. Watch faces light up at the table. Pair with iced tea for true Southern vibes. Leftovers? Even better the next day.
Notes
- Use heirloom tomatoes for extra flavor bursts.
- Drain tomatoes well—key to avoiding wateriness.
- Add bacon bits for smoky crunch (4 strips, cooked and crumbled).
- Swap mozzarella for goat cheese for tangy twist.
- Make mini pies in muffin tins for parties.
- Gluten-free? Use a store-bought GF crust.
- Double the basil if your garden overflows.
- Freeze unbaked pie for up to 2 months—bake from frozen, add 10 mins.