Rating: 4.5 stars
14 Ratings
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  • 5 star values: 12

Make the most of summertime tomatoes with this savory  tomato pie featuring fresh tomatoes, basil, and a homemade sour cream crust.

Libbo McCollum
Recipe by Southern Living August 2011

Gallery

Credit: Becky Luigart Stayner

Recipe Summary

hands-on:
15 mins
total:
2 hrs 15 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350º. Prepare Sour Cream Pastry.

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  • Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese.

  • Roll Sour Cream Pastry into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

  • Bake at 350° for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.

  • Bake at 350º for 34 to 37 minutes. Let cool 5 minutes before serving.

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