Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
50 Mins
Total Time
3 Hours 25 Mins
Yield
Makes 6 to 8 servings

Nothing says “summer”—or shows off summertime’s best produce—like a classic tomato pie. Old-fashioned Tomato Pie is summer perfection thanks to garden fresh tomatoes and chopped herbs such as basil, thyme, parsley, or chives. When you serve Old-fashioned Tomato Pie, this plate of goodness is always a home run.

How to Make It

Step 1

Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.

Step 2

Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to 1/8-inch thickness.

Step 3

Preheat oven to 425°. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.

Step 4

Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.

Step 5

Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°.

Step 6

Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.

Step 7

Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.

Step 8

Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.

Step 9

Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

Ratings & Reviews

KChaps8
January 09, 2016
Donna......LOVE this pie and your spinach idea - GENIUS!  The crust lacks the soggy center and adds to it's nutritional value!  Thanks for the great tip.Jane N.

Donna J.'s Review

JaneLong
August 22, 2012
I love this recipe but I did add to it a little, after rolling out the crust I sprinkled dried herbs over crust and rolled them in, makes a wonderful tasty crust. I drained the tomatoes on paper towels while I made the crust because my tomatoes were very juicy. I also put one layer of fresh spinach leaves in bottom of pie before tomatoes etc were put in... keeps crust crispy on bottom. Sprinkled fried crisp crumbled bacon on top to tomatoes under cheese..... it was fabulous

JasonBurn
May 18, 2016
Sorry if this is a dumb question, but do the tomatoes need to be peeled?

JackieRPh's Review

NCBlueyes
August 05, 2012
Really yummy. I used pink brandywines from our garden. Instead of ice water, I used vodka from a little jar I keep in the freezer. It made the crust very flaky.

ALBBaker's Review

BethBeach
June 17, 2013
Love this! Store bought pie crust saved a little time. I used a variety of tomatoes, basil, chives, and parsley. I think the fresh spinach addition sounds good, I might try that next time. It's hard to imagine this being any better.

JasonBurn's Review

JackieRPh
July 26, 2012
This is summer perfection. We made with fresh basil. And we added a little bacon to the top right when it came out of the oven. Soooo good.

Fantastic Different Dish

Donna J.
November 27, 2015
We made this pie for brunch on Thanksgiving morning and everybody went nuts over it. I didn't change a thing except I bought a roll-out pie crust at the store to save time. I highly recommend this delicious recipe.

Derbymom's Review

suehall
August 01, 2012
N/A

portland's Review

AnneM
September 20, 2013
excellent...similar to a vegetable gratin, i think i will try thyme next time, seems like it will go nicely with the gruyere. doesn't really need the crust.

NCBlueyes's Review

ChefLake
July 01, 2013
This is one of my favorite summer recipes! Made this numerous times last summer and it is in the oven for dinner tonight!