Name: Southern Tomato Pie
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 1/2 lb. ripe red tomatoes (such as vine-ripened, Campari, or Roma), sliced a scant 1/4" thick -; Kosher salt -; All-purpose flour, for dusting -; 1 Easy Pie Crust (omit the sugar) -; 6 thick-cut bacon slices, chopped -; 1 small onion, finely chopped -; 2 cloves garlic, finely chopped -; 1 large egg -; 1/2 c. mayonnaise -; 1 tbsp. Dijon mustard -; 1 tsp. apple cider vinegar -; 1 tsp. sweet paprika -; Freshly ground black pepper -; 6 oz. shredded sharp cheddar (about 2 1/2 c.) -; 1 (4-oz.) jar chopped pimento peppers, drained -; 2 tbsp. chopped fresh basil leaves, plus more for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Southern Tomato Pie

1. 1 1/2 lb. ripe red tomatoes (such as vine-ripened, Campari, or Roma), sliced a scant 1/4" thick -

2. Kosher salt -

3. All-purpose flour, for dusting -

4. 1 Easy Pie Crust (omit the sugar) -

5. 6 thick-cut bacon slices, chopped -

6. 1 small onion, finely chopped -

7. 2 cloves garlic, finely chopped -

8. 1 large egg -

9. 1/2 c. mayonnaise -

10. 1 tbsp. Dijon mustard -

11. 1 tsp. apple cider vinegar -

12. 1 tsp. sweet paprika -

13. Freshly ground black pepper -

14. 6 oz. shredded sharp cheddar (about 2 1/2 c.) -

15. 1 (4-oz.) jar chopped pimento peppers, drained -

16. 2 tbsp. chopped fresh basil leaves, plus more for serving -

How to cook deliciously - Southern Tomato Pie

1. Stage

Line a large rimmed baking sheet with a double layer of paper towels. Arrange tomatoes in an even layer on paper towels; season with 1 1/4 tsp. salt. Cover with another layer of paper towels and drain, pressing with palm of your hand occasionally and switching out paper towels when they become saturated, about 45 minutes, draining as much water as possible.

2. Stage

Meanwhile, preheat oven to 425°. On a lightly floured surface, roll dough to a 11" circle. Unfurl into a 9" pie pan. Trim, leaving a 1" overhang, then tuck overhang under edge of pan. Crimp if desired. Freeze 15 minutes.

3. Stage

Using a fork, poke holes across bottom and up sides of chilled pie dough. Line pan with parchment. Fill with pie weights or dried beans.

4. Stage

Bake until edges are pale golden, about 15 minutes. Carefully remove parchment and weights. Continue to bake until golden brown, 10 to 12 minutes. Transfer to a wire rack and let cool to room temperature.

5. Stage

In a medium nonstick skillet over medium heat, cook bacon, stirring occasionally, until golden and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate to cool. Drain fat, leaving about 1/2 tsp. in skillet.

6. Stage

Return skillet to medium heat. Cook onion and a pinch of salt, stirring occasionally, until light golden, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Scrape into a small heatproof bowl and let cool slightly.

7. Stage

In a medium bowl, whisk egg, mayonnaise, mustard, vinegar, paprika, 1/4 tsp. salt, and 1/2 tsp. black pepper until smooth. Stir in cheddar, pimento peppers, basil, bacon, and onion mixture.

8. Stage

Spread one-third of egg mixture in bottom of crust. Top with one-third of tomatoes. Repeat layers 2 times. Bake, tenting with foil if crust is darkening too fast, until filling is set and top is slightly puffed and golden, about 45 minutes. Let cool at least 45 minutes or to room temperature before slicing. Garnish with basil.