When heirloom tomatoes are ripe on the vine, it’s time for a tomato pie.
Tomato pie signals the arrival of tomato season, one of the most joyous times in the South.
It’s enough to make a home cook throw their hands up in frustration.
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So we’ve mastered the tomato pie.
Learn how to make the perfect tomato pie time and time again.
This dish is the perfect summer meal with a flaky pastry and a savory, roasted tomato filling.
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It is typically covered with grated cheese and mixed with mayonnaise to add a salty and creamy tang.
Some have suggested that mayonnaise companies invented it to help push the product.
Whoever first created the pie, we’re eternally grateful!
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But the supporting ingredients are also essential for the right textures and flavors.
Here’s what you’ll need for this pastry:
What is a green tomato pie?
At Christmas, Southern bakers sub green tomatoes intomincemeat piesfor the more commonly used apples.
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you’re able to even roast them up to a day in advance.
With this tip and our recipe, you might churn out savory tomato pies all summer long.
This extra step will keep the crust from turning soggy as the pie bakes.
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The crust will get soggy after a few days.
Leftover tomato piemust be refrigerated.
Store slices or parts of the pie in an airtight container in the refrigerator.
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Do not freeze tomato pie.
Cut tomatoes into 12-inch-thick slices.
Cover with additional paper towels, and reserve.
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Sprinkle with 12 teaspoon of the salt.
Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes.
Cool completely, about 1 hour.
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Add butter and shortening.
Pulse until butter and shortening are pea size pieces, about 5 times.
Drizzle in buttermilk, processing until dough begins to just come together.
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Chill at least 2 hours or up to 2 days.
Fit dough to pie plate:
Preheat oven to 400F.
Roll dough on a floured surface into a 15- to 16-inch circle about 1/3 inch thick.
Transfer to a 9-inch deep dish pie plate.
Trim edges leaving a 1-inch overhang.
Fold edges under and crimp.
Freeze dough at least 20 minutes.
Parbake crust:
Line piecrust with parchment paper, and fill with pie weights or dried beans.
Bake at 400F 20 minutes.
Cool completely, about 30 minutes.
Stir in garlic; cook until fragrant, about 1 minute.
Using a slotted spoon, transfer bacon mixture to a plate lined with paper towels to drain.
Sprinkle with pepper and remaining 14 teaspoon salt.
Fold in bacon mixture.
Spread another third of cheese mixture on top of tomato slices.
Repeat with remaining roasted tomato slices and cheese mixture.
Top with reserved sliced fresh tomatoes, pressing filling gently into crust.
Shield edges of pie with aluminum foil.
Bake the pie:
Bake in preheated oven until filling is set, 40 to 45 minutes.
Transfer to a wire rack, and let stand 1 hour before serving.
Sprinkle with basil and chives.
