Meatless Monday: Southern Tomato Pie


Main Courses, Meatless, Originals, Pie, Southern / Monday, June 20th, 2011

Southern Tomato Pie

Pie for dinner is a beautiful thing.

There’s just something about the aroma of a buttery crust and (please God) golden, gooey melting cheese that lures people into the kitchen like aliens to the mothership.

In cooler months, that irresistible beacon might be a chicken pot pie or shepherd’s pie, but in the summer, it’s got to be a mouthwatering Southern Tomato Pie filled with thin slices of seasoned homegrown tomatoes and sweet Vidalia onions, milky corn kernels sliced straight off the cob and just-picked basil, all crowned with melted cheese.

You can slice this pie, but it won’t pay much attention. At some point, out of sheer desire and exasperation, you’ll find yourself putting down the knife or the pie server and just grabbing the biggest serving spoon you can find. Some recipes call for wringing the juice and seeds from the tomatoes to get more perfect pie slices, but I’d rather keep all of that flavor and just spoon the pie onto my plate.

Gluttony, 1, Perfectionism, 0.

Southern Tomato Pie

Rebecca Crump (EzraPoundCake.com)

Makes 6 servings

  • 1 (9-inch) prebaked deep-dish pie shell
  • 3 to 4 tomatoes, peeled, cored, and cut into 1/4-inch slices
  • 1/4 cup chopped fresh basil
  • 1/2 to 3/4 cup thinly sliced Vidalia onion
  • Kernels from 1 ear of corn
  • 1/2 cup grated mozzarella
  • 1/2 cup grated cheddar
  • 1/2 cup mayonnaise
  • Salt and pepper
  • Pinch of oregano
  1. Prebake your pie shell.
  2. To Peel Your Tomatoes: Bring a pot of water to a boil over high heat. Have a bowl of ice water ready. Using a knife, gently score a small “X” at the base of each tomato, cutting just through the peel. With a slotted spoon or tongs, add the tomatoes to the pot of boiling water for 1 minute. Then transfer them to the ice water for a few seconds. Remove them from the water, and peel the loosened skin.
  3. Core the tomatoes, and slice them horizontally into 1/4-inch slices. Place them in a colander, and lightly sprinkle them with salt. Let them drain in the colander for 10 to 15 minutes.
  4. If you haven’t done this already, prepare your basil, Vidalia onion and corn. Set aside.
  5. When your pie shell comes out of the oven, set the oven temperature to 350 degrees F.
  6. Place your drained tomato slices on a few paper towels or a large tea towel. Set aside.
  7. In a medium bowl, combine the mozzarella and the cheddar. Stir in the mayonnaise. Set aside.
  8. Arrange the tomato slices in the crust. Season them with salt, pepper and a pinch of oregano.
  9. Layer half of the basil on top of the tomatoes, followed by the onion, corn and the remaining basil. Season with a little more salt and pepper.
  10. Place the cheese and mayo mixture on top of the corn in large spoonfuls. Using a spatula or the back of your spoon, spread the mixture to cover the top of the pie, all the way to the inside rim of the pie shell. Bake for 30 minutes or until lightly browned.