Southern Tomato Pie with Cheddar-Mayo Topping

Why You’ll Love This Recipe

• Classic Southern comfort: ripe tomatoes and basil under a bubbly cheddar–mayonnaise cap.
• Flaky, crisp crust thanks to blind-baking and a Dijon–breadcrumb barrier.
• Juicy but not soggy—salted and drained tomato slices mean clean, picture-perfect slices.
• Simple pantry-friendly ingredients with big summer flavor.

Grocery List

• Produce: 2 1/2 lb ripe tomatoes, 1/2 cup fresh basil, 1 small sweet onion (optional)
• Dairy: 8 oz extra-sharp cheddar, 2 tbsp sour cream (optional)
• Pantry: 9-inch deep-dish pie crust, mayonnaise, Dijon mustard, cornstarch, fine dry breadcrumbs or cornmeal, kosher salt, black pepper, garlic powder, cayenne (optional), apple cider vinegar (optional)

Full Ingredients

Crust

• 1 9-inch deep-dish pie crust, well-chilled (store-bought or homemade)
• 2 tsp Dijon mustard
• 2 tbsp fine dry breadcrumbs or fine cornmeal

Tomato Layer

• 2 1/2 lb ripe tomatoes (beefsteak or heirloom), cored and sliced 1/4 inch thick
• 1 tsp kosher salt (for draining tomatoes)
• 1 tbsp cornstarch
• 1/2 tsp granulated sugar (optional, balances acidity)
• 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
• 1/2 cup thinly sliced sweet onion, such as Vidalia (optional but traditional)
• 1/2 tsp freshly ground black pepper, divided

Cheddar–Mayonnaise Topping

• 8 oz extra-sharp cheddar, grated (about 2 cups, packed)
• 2/3 cup mayonnaise (preferably Duke’s)
• 2 tbsp sour cream (optional, for extra creaminess)
• 1 tsp apple cider vinegar (optional, brightens)
• 1/4 tsp garlic powder
• 1/8–1/4 tsp cayenne pepper (optional)

Step-by-Step Instructions

Step 1: Salt and drain the tomatoes

Slice the tomatoes 1/4 inch thick and lay them in a single layer on wire racks or sheets of paper towels. Sprinkle evenly with 1 teaspoon kosher salt. Let them drain for 30 minutes to release excess moisture. Blot the tops thoroughly with additional paper towels. Transfer to a bowl and toss gently with 1 tablespoon cornstarch and the optional 1/2 teaspoon sugar. This keeps the pie juicy but sliceable.

Step 2: Blind-bake the crust until lightly golden

Heat the oven to 375°F (190°C). Place the chilled pie crust in a 9-inch deep-dish pie plate. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, prick the bottom lightly with a fork, and bake 10–12 minutes more until the edges are set and the bottom is just turning golden. Cool on a rack for 10 minutes.

Step 3: Brush crust and add a moisture barrier

While the crust is still warm, brush the interior with 2 teaspoons Dijon mustard. Sprinkle 2 tablespoons fine breadcrumbs or cornmeal evenly over the bottom. This creates a flavorful seal that helps keep the crust flaky.

Step 4: Stir together the cheddar–mayonnaise topping

In a medium bowl, mix the grated cheddar, mayonnaise, sour cream (if using), apple cider vinegar (if using), garlic powder, cayenne (if using), and half of the black pepper until thoroughly combined. The mixture should be spreadable but not runny.

Step 5: Layer tomatoes, basil, and onion in the crust

Scatter half the chopped basil over the prepared crust. Add half the sweet onion (if using). Shingle half of the tomato slices in an even layer and season with the remaining black pepper. Repeat with the remaining basil, onion, and tomatoes. The pie should be well-packed but not mounded above the rim.

Step 6: Top, bake, and cool for clean slices

Dollop the cheddar–mayonnaise mixture over the tomatoes and gently spread to the edges, fully covering the surface. Bake at 375°F (190°C) for 35–40 minutes, until the topping is deeply golden and bubbly. If the edges brown too quickly, tent loosely with foil for the last 10 minutes. Transfer to a rack and cool for 25–30 minutes before slicing. Garnish with extra basil and serve warm or at room temperature.

Pro Tips

• Use meaty, peak-season tomatoes (beefsteak, heirloom, or Roma) for the best texture and flavor.
• Do not skip salting and draining—the difference between soupy and sliceable.
• Shred cheese from a block for a smoother, meltier topping (bagged shreds can be drier).
• Blind-bake thoroughly and add the Dijon–breadcrumb barrier for a crisp, flaky bottom.
• Let the pie rest at least 25 minutes; a serrated knife makes the cleanest slices.

Variations

• Bacon & Chive: Fold 4 slices crisp-cooked, crumbled bacon into the tomato layers and swap basil for 1/4 cup chopped chives.
• Green Tomato Twist: Replace one-third of the ripe tomatoes with firm green tomatoes and add 1/4 cup diced pimentos to the topping.
• Gluten-Free: Use a gluten-free pie crust and replace breadcrumbs with fine cornmeal. Confirm all other ingredients are certified GF.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 3 days. Reheat on a parchment-lined sheet at 350°F (175°C) for 15–20 minutes to re-crisp the crust. The crust can be blind-baked up to 1 day ahead; cool, wrap, and keep at room temperature. Tomatoes can be sliced, salted, drained, and blotted up to 8 hours ahead; store covered in the fridge. The cheddar–mayo topping can be mixed up to 2 days ahead and refrigerated.

Nutrition (per serving)

Approximate values for 1 of 8 slices: 430 calories; 29 g fat; 15 g carbohydrates; 2 g fiber; 9 g protein; 730 mg sodium.