Why is my tomato pie watery?

The most common reason for watery tomato pie is not properly draining the tomatoes before baking. Make sure to salt your sliced tomatoes and let them sit for at least 30 minutes, then pat them very dry. Using a sprinkle of flour on the bottom crust and between tomato layers can also help absorb excess moisture.

Can I make tomato pie ahead of time?

Yes! You can assemble the entire pie up to 24 hours ahead and refrigerate unbaked. Alternatively, blind bake the crust and prepare the components separately, then assemble and bake just before serving. The pie reheats well at 325°F for about 15-20 minutes.

What's the best type of tomato to use for tomato pie?

Roma or plum tomatoes work best because they have fewer seeds and less moisture. Heirloom tomatoes offer fantastic flavor but need extra draining time. Avoid using very juicy varieties like beefsteak unless you take extra precautions to remove moisture.

Can I use a store-bought crust for tomato pie?

Absolutely! A refrigerated store-bought pie crust works perfectly for this recipe. Just remember to blind bake it first to avoid sogginess.

Is tomato pie served hot or cold?

Tomato pie is best served warm (not hot) or at room temperature, which allows the flavors to fully develop. While some people enjoy it cold, reheating gently enhances the texture and flavors.

Can I make a vegan version of this tomato pie?

Yes! Substitute vegan mayonnaise and plant-based cheeses for the dairy products. Nutritional yeast can add a cheesy flavor as well. Just check that your pie crust is vegan (many store-bought ones contain lard).

Southern-Style Tomato Pie Recipe: 7 Steps to Perfect Results

Description

Classic Southern tomato pie with layers of garden-fresh tomatoes, herbs, and a cheesy topping on a flaky crust.

Ingredients

For the Crust:

- 1 pre-made pie crust (9-inch) or homemade pie dough

- 1 tablespoon olive oil for brushing

For the Filling:

- 4-5 medium ripe tomatoes (approximately 2 pounds), ideally heirloom or Roma

- 1 teaspoon kosher salt (for drawing moisture from tomatoes)

- 1/2 teaspoon freshly ground black pepper

- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)

- 1 medium Vidalia or sweet onion, thinly sliced

- 2 cloves garlic, minced

- 1 tablespoon fresh thyme leaves (optional)

For the Cheese Topping:

- 1 cup sharp cheddar cheese, shredded

- 1 cup mozzarella cheese, shredded

- 1/2 cup mayonnaise

- 1/4 cup grated Parmesan cheese

- 1 tablespoon Dijon mustard (optional for tanginess)

- 1/4 teaspoon cayenne pepper (optional for heat)

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Instructions

1: Prepare the Tomatoes
Slice tomatoes, salt them, and let sit for 30 minutes to draw out moisture. Pat dry and optionally dust with flour to prevent sogginess.

2: Prepare the Pie Crust
Preheat oven to 375°F. Fit crust into a 9-inch pie dish, prick with a fork, brush with olive oil, and blind bake for 10–12 minutes. Let it cool slightly.

3: Prepare the Onions and Garlic
Sauté sliced onions in olive oil until soft and slightly caramelized (5–7 minutes), then add minced garlic for the last minute.

4: Make the Cheese Topping
Mix cheddar, mozzarella, Parmesan, mayo, and Dijon mustard (optional) into a creamy, spreadable topping. Add cayenne for heat if desired.

5: Assemble the Pie
Layer half the tomatoes in the crust, season with herbs, salt, and pepper. Add onion-garlic mixture, then top with remaining tomatoes and herbs.

6: Add Cheese Topping and Bake
Spread the cheese mixture evenly over the filling. Bake at 375°F for 30–35 minutes until golden and bubbly. Shield crust edges if needed.

7: Rest Before Serving
Let the pie rest for at least 10 minutes before slicing for clean, set portions. Wipe the knife between slices for best presentation.

Notes

This recipe ensures a non-soggy crust by properly draining the tomatoes before baking.

Prep Time: PT30M
Cook Time: PT45M
Category: Main Course
Method: Baking
Cuisine: Southern American