When you’re working with juicy, ripe summer tomatoes, there’s really no need for fuss. We keep it simple in this no-frills tomato pie recipe by utilizing store-bought pie crust and pimiento cheese. We found that a thick pimiento cheese, such as Palmetto brand, works best for this recipe. 

Recipe by Well Done

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
10 mins
total:
1 hr 20 mins
Yield:
Serves 8 (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Place tomato slices in a single layer on a baking sheet lined with paper towels. Sprinkle with salt, and let stand 15 minutes.

    Advertisement
  • Press piecrust into a 9-inch round pie plate, and flute edges. Prick crust all over with a fork. Bake in preheated oven until golden, about 10 minutes. Remove from oven.

  • Reduce oven temperature to 350°F. Stir together pimiento cheese and basil in a bowl. Lightly spread 1/2 cup of the basil-pimiento cheese evenly on bottom of warm crust.

  • Press tomatoes with additional paper towels to remove excess moisture. Arrange tomato slices evenly, slightly overlapping, over basil-pimiento cheese; sprinkle with black pepper. Spread remaining basil-pimiento cheese evenly over tomatoes. Bake at 350°F until golden and bubbly, about 35 minutes, tenting with aluminum foil after 20 minutes. Let stand 15 minutes before serving.

Advertisement