Tomato Pie

Kathryn Brown


The perfect use for all those ripe tomatoes.


☆☆☆☆☆ 0 votes

Makes a 10 inch pie
25 Min



  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • ·
    coarse salt
  • 8 Tbsp
    butter, cut into pieces
  • 2/3 c

  • 3 lb
    ripe tomatoes, peeled, seeded and sliced thick
  • 2 Tbsp
    chopped fresh basil
  • 1/4 lb
    white cheddar, shredded
  • 2/3 c

How to Make Tomato Pie


  1. Heat oven to 400 degrees.
  2. Pastry:
    Put flour, baking powder and 1/2 teaspoon salt in a bowl and stir with a fork. Drop in butter and cut into flour until pieces are the size of small peas. Pour in milk and stir until dough hasn't quite come together. Dump it on the counter and knead to work in dry flour.
  3. Divide the dough in half. Roll one half out until if is large enough to line a 10-inch pie plate.
  4. Filling:
    Mix the tomatoes with the basil and half the cheddar and some salt. Pat this out evenly in the pastry. Spread the tomatoes with the mayonnaise and spread the rest of the cheese on top.
  5. Roll out the rest of the dough, and top the pie. Trim the top and bottom crusts back to the rim. Seal edges.
  6. Bake pie until golden, 20 to 25 minutes. Let cool for a while before serving. It should be warm, not hot.
  7. Enjoy!

Printable Recipe Card

About Tomato Pie

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #farmer's market

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