Description
Follow these steps to make the classic Southern tomato pie recipe popularized by Paula Deen, featuring fresh tomatoes, cheese, and a flaky crust.
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 4 large ripe tomatoes, sliced about 1/4 inch thick
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 large egg, lightly beaten
Instructions
- Preheat your oven to 375 degrees F. Place the unbaked pie crust on a baking sheet.
- Arrange the tomato slices in a single layer inside the pie crust. Sprinkle evenly with the salt, pepper, basil, and oregano.
- In a medium bowl, whisk together the mayonnaise, flour, Parmesan cheese, and beaten egg until smooth.
- Pour the mayonnaise mixture evenly over the tomatoes in the pie shell.
- Sprinkle the shredded cheddar cheese over the top of the filling.
- Bake for 40 to 50 minutes, or until the filling is set and the top is golden brown.
- Let the pie cool on a wire rack for at least 15 minutes before slicing and serving.
Notes
- Use firm, ripe tomatoes for the best texture; avoid overly watery varieties.
- You can substitute Monterey Jack for some of the cheddar cheese if you prefer a milder flavor.
- For an extra crisp crust, you can blind bake the crust for 10 minutes before adding the filling.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Main Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 10
- Cholesterol: 55