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Tomato Pie


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  • 6-8
  • 30 min

Submitted by Amanda Waterstrat


  • Crust
  • 2/3 C flour
  • 1/3 C cornmeal
  • 1 tsp baking powder
  • 1 tsp salt, divided
  • 3 Tbsp cold butter, cut into 1/2-inch cubes
  • 6 Tbsp whole milk
  • Filling
  • 1/3 C mayonnaise (not low-fat)
  • 2 Tbsp fresh lemon juice
  • 1 3/4 lb tomatoes
  • 1 1/2 C corn (from about 3 ears), coarsely chopped
  • 2 Tbsp finely chopped basil
  • 1 Tbsp finely chopped chives
  • ¼ tsp black pepper
  • 1 3/4 C grated cheddar cheese




For crust: Stir together dry ingredients. Add butter and blend with fingertips or pastry blender until it resembles coarse meal. Add milk, stir, then gather into a ball.

Roll dough thin to fit the pie pan and pat it into place. Pierce crust with fork.

Heat oven to 400° with rack in middle. Stir mayonnaise with lemon juice.

Slice each tomato in half using your finger to scoop out excess seeds from the cells. Slice ¼-inch thick. Arrange half of tomatoes in crust, and sprinkle with half the corn, basil, chives, salt, pepper, and a cup of cheese. Repeat with ingredients, spreading the mayonnaise over the top before adding remaining cheese.

Bake pie until crust is golden, 30 minutes. Cool. Serve warm or at room temperature. Serves 6 to 8.


Your favorite biscuit recipe can replace the crust ingredients in the tomato pie recipe. Or substitute a store-bought pie crust. In addition, cheeses can be substituted (replace part of the cheddar with Parmesan), herbs can be switched.

Tomato pie can be baked 1 day ahead and chilled. Reheat in a 350° oven until warm, about 30 minutes.

If tomatoes are very juicy, you may find excess liquid in your pie. Feel free to pour it off, and serve the pie as usual.

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