📝 About This Recipe
A quintessential staple of Lowcountry summers, this savory pie celebrates the peak of tomato season with layers of juicy heirlooms, fresh herbs, and a decadent cheese crown. The secret lies in the balance of the tangy, sharp cheddar-mayonnaise topping against the sweetness of vine-ripened tomatoes, all nestled in a buttery, flaky crust. It is a warm, comforting slice of Southern hospitality that perfectly captures the essence of a backyard garden harvest.
🥗 Ingredients
The Crust
- 1 9-inch Deep-dish pie shell (unbaked; homemade or high-quality store-bought)
The Tomato Filling
- 3-4 large Heirloom or Beefsteak tomatoes (firm but ripe, sliced 1/2 inch thick)
- 1 teaspoon Kosher salt (for drawing out moisture)
- 1/2 cup Vidalia or sweet onion (finely diced)
- 1/2 cup Fresh basil leaves (chiffonade or thinly sliced)
- 2 tablespoons Fresh chives (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
The Creamy Topping
- 1.5 cups Sharp cheddar cheese (freshly grated)
- 1/2 cup Gruyère or Monterey Jack cheese (freshly grated)
- 3/4 cup Mayonnaise (Duke's brand is preferred for authenticity)
- 1 tablespoon Dijon mustard (for a subtle tang)
- 2-3 dashes Hot sauce (such as Tabasco or Texas Pete)
- 1/2 teaspoon Garlic powder
For Garnish
- 1 small bunch Fresh basil sprigs (for decoration)
- 1 pinch Flaky sea salt (to finish)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Prepare the pie crust by blind baking: line the unbaked shell with parchment paper, fill with pie weights or dried beans, and bake for 10-12 minutes until the edges are pale gold.
-
2
Remove weights and parchment, prick the bottom of the crust with a fork, and bake for another 5 minutes. Remove from oven and let cool completely while you prepare the filling.
-
3
Slice your tomatoes into 1/2-inch thick rounds. Lay them in a single layer on several sheets of paper towels or a clean kitchen towel.
-
4
Sprinkle the tomato slices generously with kosher salt. Let them sit for at least 30 minutes; this is crucial to prevent a soggy pie crust.
-
5
After 30 minutes, blot the tops of the tomatoes firmly with more paper towels to remove as much excess moisture as possible.
-
6
In a medium mixing bowl, combine the grated cheddar, Gruyère, mayonnaise, Dijon mustard, hot sauce, and garlic powder. Stir until a thick, creamy paste forms.
-
7
Begin layering the pie: place half of the dried tomato slices in the bottom of the pre-baked crust, overlapping slightly if needed.
-
8
Scatter the diced Vidalia onions, half of the fresh basil, and half of the chives over the first tomato layer. Season with cracked black pepper.
-
9
Add the remaining tomato slices as a second layer, followed by the rest of the basil and chives.
-
10
Spread the cheese and mayonnaise mixture evenly over the top of the tomatoes, using a spatula to seal the edges against the crust to prevent leaks.
-
11
Place the pie on a baking sheet (to catch any drips) and bake at 350°F (175°C) for 30-35 minutes, or until the top is bubbly and golden brown.
-
12
Remove the pie from the oven. This is the hardest part: let it rest for at least 30-45 minutes before slicing. This allows the filling to set so you get clean, beautiful slices.
-
13
Garnish with fresh basil sprigs and a sprinkle of flaky sea salt just before serving.
💡 Chef's Tips
Salt and drain your tomatoes religiously; skipping this step will result in a watery pie. Use a high-quality mayonnaise like Duke's for that specific Southern tang and creamy texture. Grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which prevents the topping from melting smoothly. If the crust edges brown too quickly, cover them with a pie shield or strips of aluminum foil halfway through baking. For a flavor twist, add a layer of crumbled cooked bacon or a sprinkle of smoked paprika to the cheese mixture.
🍽️ Serving Suggestions
Serve warm or at room temperature alongside a crisp green salad with a light lemon vinaigrette. Pairs beautifully with a chilled glass of dry Rosé or a sweetened Southern iced tea. Accompany with grilled corn on the cob or roasted okra for a full vegetable-forward summer feast. This pie makes an excellent brunch main dish when served with a side of thick-cut smoked bacon.