Step by step

Method

4 steps

1. 1

   Heat oven to 375°F. Blind-bake a 9-inch pie crust 10–12 minutes until lightly set (prick bottom; use pie weights or dried beans if you have them). Meanwhile, slice 3–4 ripe tomatoes ¼-inch thick; lay on paper towels, sprinkle lightly with salt, and drain 15–20 minutes — this step keeps the pie from going soggy. Pat dry.

2. 2

   Mix the topping: 1 cup shredded sharp cheddar, ½ cup mayonnaise, ½ cup shredded mozzarella or more cheddar, 2–3 sliced scallions or 2 tablespoons chopped basil/chives, black pepper, and optional pinch of cayenne or garlic powder.

3. 3

   Layer drained tomatoes in the crust (overlap slightly), season with pepper and a little more salt if needed, and optional basil leaves between layers. Spread the mayo-cheese mixture evenly over the top to the edges so it seals.

4. 4

   Bake 30–40 minutes until the top is bubbly and deep golden and the crust is browned. Rest 10–15 minutes before slicing so it holds together. Serve warm or room temp as a lunch or side. You want savory Southern tomato pie with a golden cheese top — not a watery tomato soup in a crust.