Hamdi Saidani This Pioneer Woman Tomato Pie is a savory and cheesy recipe, which is made with fresh tomatoes and sharp cheddar cheese. It’s the perfect summer side dish, ready in about 3 hours.
Pioneer Woman Tomato Pie Recipe Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 2 3/4 lb. medium tomatoes
- 1 tsp. kosher salt
- 1/2 cup mayonnaise
- 1 large egg, plus 1 egg yolk
- 2 tsp. hot sauce (optional)
- 8 oz. shredded sharp cheddar cheese
- 1/2 cup crumbled blue cheese
- 3 scallions, chopped
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. chopped fresh dill
- 1/4 tsp. ground black pepper
- 1 1/2 Tbsp. plain yellow cornmeal
- Fresh herbs (such as dill, parsley or chives), for serving
How To Make Pioneer Woman Tomato Pie
- Prep and Chill the Crust: On a lightly floured surface, roll out your pie dough and fit it into a 9-inch deep-dish pie dish. Trim and crimp the edges. Place the crust in the refrigerator for at least 1 hour or in the freezer for 30 minutes to chill and firm up.
- Salt and Drain the Tomatoes: Slice the tomatoes into 1/4-inch thick rounds. Use your fingers to push out most of the watery seeds. Lay the tomato slices in a single layer on a paper towel-lined baking sheet, sprinkle with salt, and let them drain for 30 minutes. Pat them very dry with more paper towels.
- Make the Cheese Filling: In a medium bowl, whisk together the mayonnaise, egg, egg yolk, and optional hot sauce. Stir in the cheddar cheese, blue cheese, scallions, parsley, dill, and black pepper.
- Layer the Pie: Preheat the oven to 425°F. Sprinkle the cornmeal evenly over the bottom of the chilled pie crust. Arrange one-third of the dried tomato slices in the bottom of the crust. Top with half of the mayonnaise and cheese mixture. Repeat with another layer of tomatoes and the remaining cheese mixture. Finish with the remaining tomato slices on top.
- Bake the Pie: Bake for 20 minutes at 425°F.
- Finish Baking: Remove the pie from the oven and carefully wrap the edges of the crust with foil to prevent burning. Reduce the oven temperature to 375°F and continue to bake for another 30 minutes, or until the filling is puffed, golden brown, and the center no longer jiggles.
- Rest and Serve: Let the pie cool on a wire rack for at least 1 1/2 hours to allow it to set completely. Garnish with additional fresh herbs before slicing and serving.
Recipe Tips
- How to prevent a soggy pie? This is the most important part of a tomato pie! You must salt and drain the tomato slices on paper towels for the full 30 minutes to remove as much water as possible. The layer of cornmeal on the bottom of the crust also acts as a fantastic barrier to absorb any excess moisture.
- What are the best tomatoes to use? It’s best to use firm, ripe tomatoes that aren’t overly juicy. Classic choices like beefsteak or heirloom tomatoes that are meaty with fewer seeds work wonderfully.
- Can I make this ahead of time? This pie is best served the day it’s made, but you can prep the components. The pie crust can be made and chilled, and the cheese filling can be mixed and stored in the fridge for up to a day in advance. Assemble just before baking for the best results.
- Do I have to use blue cheese? No. If you’re not a fan of blue cheese, you can simply omit it and add an extra 1/2 cup of sharp cheddar or substitute it with a different cheese like crumbled feta or grated Monterey Jack.
What To Serve With Tomato Pie
This rich and savory pie is a classic Southern side dish that is hearty enough to be a light main course for lunch or brunch. It pairs beautifully with:
- A simple green salad with a light vinaigrette
- Grilled chicken or fish
- A side of corn on the cob
- Crispy bacon
How To Store Tomato Pie
- Refrigerate: Cover the cooled pie with plastic wrap and store it in the refrigerator. It will keep for up to 4 days. Note that the crust will soften over time. It can be served chilled or at room temperature.
Tomato Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 480 kcal
- Carbohydrates: 25g
- Protein: 16g
- Fat: 35g
- Saturated Fat: 15g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my tomato pie watery?
A watery tomato pie is almost always because the tomatoes were not drained properly. The steps of removing the seeds, salting the slices, and letting them sit on paper towels for 30 minutes are crucial and should not be skipped.
Can I use a store-bought pie crust?
Yes, a store-bought refrigerated pie crust is a great and easy shortcut for this recipe. Just be sure to get a deep-dish crust to accommodate all the filling.
What is the purpose of the cornmeal in the bottom of the crust?
The cornmeal serves as a protective barrier. It absorbs any excess juice that the tomatoes might release during baking, which helps to keep the bottom of the pie crust from becoming soggy.
Try More Pioneer Woman Recipes:
- Pioneer Woman Coconut Cream Pie Recipe
- Pioneer Woman Apple Pie Bars Recipe
- Pioneer Woman Strawberry Pie Recipe
Pioneer Woman Tomato Pie Recipe
Description
A classic Southern savory pie featuring layers of fresh, ripe tomatoes and a rich, creamy cheese and herb filling, all baked in a flaky pie crust until golden and bubbly.
Ingredients
Instructions
- Fit your pie crust into a 9-inch deep-dish pie plate and chill for at least 30 minutes.
- Slice the tomatoes, remove the seeds, and lay them on paper towels. Sprinkle with salt and let them drain for 30 minutes, then pat dry.
- Preheat the oven to 425°F. Mix the mayonnaise, eggs, hot sauce, both cheeses, scallions, and herbs.
- Sprinkle the cornmeal in the bottom of the chilled crust.
- Create two alternating layers of the drained tomato slices and the cheese mixture, finishing with a top layer of tomatoes.
- Bake for 20 minutes. Reduce heat to 375°F, cover the crust edges with foil, and bake for another 30 minutes until puffed and golden.
- Let the pie cool for at least 1.5 hours before slicing and serving.
Notes
- u003cliu003eThe most important tip for this recipe is to thoroughly drain the tomato slices on paper towels after salting them; this is the secret to a non-soggy pie.u003c/liu003eu003cliu003eYou must let the finished pie rest and cool for at least 1.5 hours before slicing. This allows the creamy filling to set up properly.u003c/liu003eu003cliu003eUsing a deep-dish pie plate is essential to fit all the delicious layers of filling.u003c/liu003eu003cliu003eFor the best flavor, use a mix of firm, ripe summer tomatoes like heirlooms and beefsteaks.u003c/liu003e
Pioneer Woman Tomato Pie Recipe
