This delicious Pioneer Woman Tomato Pie is a creamy, comforting dish perfect for summer. With layers of fresh tomatoes, sharp cheddar cheese, and a flaky crust, it’s a simple yet satisfying meal. You can easily adjust the ingredients to suit your tastes, making it a versatile and crowd-pleasing favorite.
Ingredients Needed
- 1 Perfect Pie Crust
- All-purpose flour (for dusting)
- 2 3/4 lbs medium tomatoes (about 4-5 tomatoes)
- 1 tsp kosher salt
- 1/2 cup mayonnaise
- 1 large egg, plus 1 egg yolk
- 2 tsp hot sauce (optional)
- 8 oz shredded sharp cheddar cheese
- 1/2 cup crumbled blue cheese
- 3 green onions, chopped
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh dill
- 1/4 tsp ground black pepper
- 1 1/2 Tbsp yellow cornmeal
- Fresh herbs (such as dill, parsley, or chives), for garnish
How To Make Tomato Pie
- Prepare the Pie Crust: On a lightly floured surface, roll 1 ball of pie dough into a 13-inch circle. Transfer it to a 9-inch deep-dish pie dish. Trim the edges so the crust hangs over by 1/2 inch, then tuck the edges under to align with the dish and press with the tines of a fork. Chill in the refrigerator for 1 hour (or freeze for 30 minutes).
- Drain the Tomatoes: Slice the tomatoes crosswise into 1/4-inch thick slices. Use your fingers to gently remove as many seeds as possible. Arrange the slices on a paper towel-lined sheet tray and sprinkle with kosher salt. Let drain for 30 minutes, then pat them dry with a paper towel.
- Make the Filling: In a medium bowl, whisk together the mayonnaise, egg, egg yolk, and hot sauce (if using). Stir in the cheddar cheese, blue cheese, green onions, parsley, dill, and black pepper until well combined.
- Assemble the Pie: Preheat the oven to 425°F. Sprinkle the cornmeal over the bottom of the chilled pie crust. Layer one-third of the tomato slices in the bottom of the crust, overlapping slightly. Spread half of the mayonnaise mixture over the tomatoes. Repeat with another layer of tomatoes and half of the remaining mayonnaise mixture. Add the final layer of tomatoes, gently pressing them into the mixture.
- Bake the Pie: Bake for 20 minutes at 425°F. After 20 minutes, remove the pie and wrap only the crust edges with foil. Reduce the oven temperature to 375°F and continue baking for an additional 30 minutes, or until the mayonnaise mixture is puffed and golden brown and the center is set.
- Cool and Serve: Let the pie cool for 1 1/2 hours before serving. Top with fresh herbs like parsley, dill, or chives for garnish. Slice and enjoy!
Recipe Tips
- Drain the Tomatoes Well: Make sure to drain the tomatoes for at least 30 minutes to remove excess moisture. This will prevent the pie from becoming soggy.
- Chill the Pie Crust: Always chill the crust before baking to help it hold its shape and avoid shrinking during baking.
- Use Fresh Herbs: Fresh herbs like parsley, dill, or chives add a burst of flavor and color to the pie. Don’t skip this step!
- Pat Tomatoes Dry Again: After draining, gently pat the tomato slices dry with a paper towel to ensure they don’t release too much liquid into the filling.
- Check the Pie’s Doneness: Make sure the filling is golden and puffed up before taking the pie out of the oven. The center should not be wobbly.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftovers tomato pie with plastic wrap or foil and store it in the fridge for up to 3 days.
- Freeze: Wrap leftovers tomato pie well in plastic wrap and foil. It will stay good in the freezer for up to 1 month. To thaw, put it in the fridge overnight before serving.
- Reheating: To reheat leftovers tomato pie, preheat the oven to 350°F and reheat for about 10 minutes, until the filling is hot and the crust is crispy. Alternatively, you can microwave individual slices for 1-2 minutes.
Nutrition Facts
Serving Size: 1 slice
- Calories: 280
- Total Fat: 19g
- Saturated Fat: 12g
- Cholesterol: 45mg
- Sodium: 580mg
- Potassium: 306mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 6g
More Pioneer Woman Recipes:
Pioneer Woman Tomato Pie
Description
This delicious Pioneer Woman Tomato Pie is a creamy, comforting dish perfect for summer. With layers of fresh tomatoes, sharp cheddar cheese, and a flaky crust, it’s a simple yet satisfying meal. You can easily adjust the ingredients to suit your tastes, making it a versatile and crowd-pleasing favorite.
Ingredients
Instructions
- Prepare the Pie Crust: On a lightly floured surface, roll 1 ball of pie dough into a 13-inch circle. Transfer it to a 9-inch deep-dish pie dish. Trim the edges so the crust hangs over by 1/2 inch, then tuck the edges under to align with the dish and press with the tines of a fork. Chill in the refrigerator for 1 hour (or freeze for 30 minutes).
- Drain the Tomatoes: Slice the tomatoes crosswise into 1/4-inch thick slices. Use your fingers to gently remove as many seeds as possible. Arrange the slices on a paper towel-lined sheet tray and sprinkle with kosher salt. Let drain for 30 minutes, then pat them dry with a paper towel.
- Make the Filling: In a medium bowl, whisk together the mayonnaise, egg, egg yolk, and hot sauce (if using). Stir in the cheddar cheese, blue cheese, green onions, parsley, dill, and black pepper until well combined.
- Assemble the Pie: Preheat the oven to 425°F. Sprinkle the cornmeal over the bottom of the chilled pie crust. Layer one-third of the tomato slices in the bottom of the crust, overlapping slightly. Spread half of the mayonnaise mixture over the tomatoes. Repeat with another layer of tomatoes and half of the remaining mayonnaise mixture. Add the final layer of tomatoes, gently pressing them into the mixture.
- Bake the Pie: Bake for 20 minutes at 425°F. After 20 minutes, remove the pie and wrap only the crust edges with foil. Reduce the oven temperature to 375°F and continue baking for an additional 30 minutes, or until the mayonnaise mixture is puffed and golden brown and the center is set.
- Cool and Serve: Let the pie cool for 1 1/2 hours before serving. Top with fresh herbs like parsley, dill, or chives for garnish. Slice and enjoy!
Notes
- Drain the Tomatoes Well: Make sure to drain the tomatoes for at least 30 minutes to remove excess moisture. This will prevent the pie from becoming soggy.
- Chill the Pie Crust: Always chill the crust before baking to help it hold its shape and avoid shrinking during baking.
- Use Fresh Herbs: Fresh herbs like parsley, dill, or chives add a burst of flavor and color to the pie. Don’t skip this step!
- Pat Tomatoes Dry Again: After draining, gently pat the tomato slices dry with a paper towel to ensure they don’t release too much liquid into the filling.
- Check the Pie’s Doneness: Make sure the filling is golden and puffed up before taking the pie out of the oven. The center should not be wobbly.
Pioneer Woman Tomato Pie