Yield: 2 Pies
Beautiful presentation and a perfectly savory pie. This Southern Tomato Pie is one of the best pies I’ve made! Incredibly easy to throw together and ready in a cinch. I’m sure everyone will fall head over heels for this delicious tomato pie!
3-4 medium tomatoes, sliced
2 pre-baked pie crusts
1 cup mayonnaise (add slowly until you reach your desired consistency)
8 ounces Monterey jack
8 ounces Parmesan
8 ounces sharp cheddar
1/4 Vidalia onion, grated
1 jar (4 ounces) of diced pimentos, drained
Grey Poupon Dijon Mustard
minced onion, to taste
sugar, to taste
basil, for garnish
black pepper, to taste
kosher salt, to taste
How to make The Best Southern Tomato Pie
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: To your preferred thickness, slice the tomatoes and lay them flat on a paper towel. Season the tomato slices with kosher salt and a bit of sugar. On top, place another layer of paper towel. Set aside for about 5 to 10 minutes. To get rid of the remaining juice, carefully apply pressure to the tomato slices. Make sure not to squish tomatoes.
Step 3: Place the sharp cheddar, Monterey jack, Parmesan, mayonnaise, diced pimentos, freshly-grated Vidalia onion, minced onion, and black pepper in a large bowl. Mix well. Add the mayonnaise slowly until you reach your desired consistency.
Step 4: Apply a thin layer of Grey Poupon Dijon Mustard to the pie crust using a brush or a spoon, covering the pie crust completely.
Step 5: To the pie crust, add a layer of tomatoes, then the pimento cheese mixture. Place in the preheated oven and bake for about 20 minutes. Broil the pie for 2 to 4 minutes. Once the top of the pie is perfectly browned, remove the pie from the oven.
Step 6: Serve the pie garnished with some basil. Enjoy!
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