Pioneer Woman Tomato Pie

Pioneer Woman Tomato Pie is a Southern summer classic that celebrates the peak of tomato season. This savory pie features a flaky, pre-baked crust filled with layers of juicy ripe tomatoes, caramelized onions, and fresh basil, all topped with a rich, melted blanket of cheddar cheese and mayonnaise. It is an indulgent, comforting dish that transforms simple garden produce into a show-stopping main course or side dish.

Try more Recipes:

• Pioneer Woman Turkey Cutlets
• Pioneer Woman Turkey Pot Pie
• Pioneer Woman Turkey Pot Pie

❤ Why You Will Love This Tomato Pie Recipe:

• Summer on a Plate: It is the best way to use up an abundance of garden tomatoes or fresh farmers’ market finds.
• Savory Comfort: While it looks like a dessert pie, the flavor profile is purely savory, offering a delicious alternative to quiche or pizza.
• The Cheese Topping: The combination of sharp cheddar, mozzarella, and mayonnaise creates a golden, bubbly crust that seals in the flavors of the tomatoes and herbs.
• Texture Contrast: The crisp pastry shell, the soft, sweet onions, and the juicy tomatoes create a perfect bite every time.
• Versatile: It works beautifully as a brunch centerpiece, a light lunch, or a hearty side dish alongside grilled steak or chicken.

🍅Pioneer Woman Tomato Pie Ingredients

• 1 unbaked pie crust (deep dish recommended), store-bought or homemade
• 3 to 4 large tomatoes (Beefsteak or Heirloom work best)
• 1 large yellow onion, sliced
• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 cup mayonnaise
• 1 cup sharp cheddar cheese, grated
• 1 cup mozzarella cheese (or Monterey Jack), grated
• 1/4 cup parmesan cheese, grated
• 15 fresh basil leaves, chopped (plus extra for garnish)
• Salt and freshly ground black pepper

🥧 How To Make Pioneer Woman Tomato Pie

1. Blind Bake the Crust: Preheat your oven to 400°F (200°C). Press the pie dough into your pie pan. Prick the bottom and sides with a fork. Bake for 10 to 12 minutes until lightly golden. Remove and let cool. Reduce oven temperature to 350°F (175°C).
2. Prep the Tomatoes (Crucial Step): Slice the tomatoes smoothly. Place the slices in a single layer on a colander or paper towel-lined baking sheet. Sprinkle generously with salt. Let them sit for 20 to 30 minutes. This draws out excess moisture so your pie doesn’t become soggy. After sitting, pat the tomatoes dry with paper towels.
3. Caramelize Onions: While tomatoes drain, heat butter and olive oil in a skillet over medium heat. Add the sliced onions and cook for 10 to 15 minutes until soft and golden brown. Set aside.
4. Make the Cheese Mixture: In a medium bowl, mix the mayonnaise, grated cheddar, grated mozzarella, and parmesan cheese together until combined.
5. Layer: Spread the caramelized onions on the bottom of the pre-baked pie shell. Add a layer of tomato slices. Season lightly with pepper (and a tiny bit of salt, though they are already salted). Sprinkle with half the chopped basil. Repeat with remaining tomatoes and basil.
6. Top: Spread the cheese and mayonnaise mixture evenly over the top of the tomatoes, covering them completely.
7. Bake: Place the Tomato Pie in the oven and bake for 35 to 45 minutes. The top should be browned and bubbly.
8. Rest: Remove from the oven and let the Tomato Pie rest for at least 15 to 20 minutes before slicing. This allows the juices to settle so the pie holds its shape when cut.

💭 Recipe Tips

• Drain, Drain, Drain: The most important rule of tomato pie is getting the water out of the tomatoes. If you skip step 2, you will end up with “tomato soup” in a soggy crust.
• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting into a cohesive, gooey layer. Grate block cheese for the best texture.
• Blind Baking: Do not put wet tomato filling into a raw dough shell. Pre-baking the crust ensures it stays crisp and flaky.
• Resting Time: It is tempting to cut into it immediately, but the filling will be very loose when piping hot. Giving it time to set ensures neat slices.

🥗What To Serve With Tomato Pie?

This Tomato Pie is rich and cheesy, so it needs fresh, crisp sides. A simple Arugula Salad with lemon vinaigrette cuts through the mayonnaise mixture perfectly. It also pairs well with Grilled Corn on the Cob or simple Roasted Asparagus. For a full Southern meal, serve alongside Fried Chicken or Grilled Pork Chops.

❄️How To Store Leftovers Tomato Pie?

• Refrigerate: Cover the pie loosely with foil or plastic wrap and store in the refrigerator for up to 2 to 3 days.
• Freeze: Freezing is not recommended. Tomatoes release too much water when thawed, and the mayonnaise topping may separate, leading to a watery, unappetizing texture.

🥵How To Reheat Leftovers Tomato Pie?

Important Tip: Avoid the microwave if possible, as it will make the crust rubbery and the tomatoes soggy.

• Oven: Preheat oven to 350°F (175°C). Place the pie (or slices) on a baking sheet and heat for 15 to 20 minutes until the cheese is bubbling and the crust is crisp.

❓FAQs

Try More Recipes:

• Pioneer Woman Slow Cooker Beef Enchilada Dip
• Pioneer Woman Slow Cooker Beef Fajitas
• Pioneer Woman Slow Cooker Ham and Beans

📊Tomato Pie Nutrition Facts

Serving Size: 1 slice (serves 8)

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 45mg
• Sodium: 550mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 12g

Pioneer Woman Tomato Pie

Recipe by Imen DridiCourse: Main, Lunch, Dinner, SideCuisine: AmericanDifficulty: Easy

Servings

8

Slices

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

😋This Southern summer Tomato Pie features juicy ripe tomatoes, sweet caramelized onions, and fresh basil layered inside a crisp, flaky crust. Topped with a savory blend of melted cheddar, mozzarella, and mayonnaise, it bakes into a golden, bubbly savory pie that is perfect for brunch or a light dinner.

Ingredients

• 1 unbaked pie crust (deep dish recommended), store-bought or homemade

• 3 to 4 large tomatoes (Beefsteak or Heirloom work best)

• 1 large yellow onion, sliced

• 1 tbsp butter

• 1 tbsp olive oil

• 1/2 cup mayonnaise

• 1 cup sharp cheddar cheese, grated

• 1 cup mozzarella cheese (or Monterey Jack), grated

• 1/4 cup parmesan cheese, grated

• 15 fresh basil leaves, chopped (plus extra for garnish)

• Salt and freshly ground black pepper

Directions

• Blind Bake the Crust: Preheat your oven to 400°F (200°C). Press the pie dough into your pie pan. Prick the bottom and sides with a fork. Bake for 10 to 12 minutes until lightly golden. Remove and let cool. Reduce oven temperature to 350°F (175°C).
• Prep the Tomatoes (Crucial Step): Slice the tomatoes smoothly. Place the slices in a single layer on a colander or paper towel-lined baking sheet. Sprinkle generously with salt. Let them sit for 20 to 30 minutes. This draws out excess moisture so your pie doesn’t become soggy. After sitting, pat the tomatoes dry with paper towels.
• Caramelize Onions: While tomatoes drain, heat butter and olive oil in a skillet over medium heat. Add the sliced onions and cook for 10 to 15 minutes until soft and golden brown. Set aside.
• Make the Cheese Mixture: In a medium bowl, mix the mayonnaise, grated cheddar, grated mozzarella, and parmesan cheese together until combined.
• Layer: Spread the caramelized onions on the bottom of the pre-baked pie shell. Add a layer of tomato slices. Season lightly with pepper (and a tiny bit of salt, though they are already salted). Sprinkle with half the chopped basil. Repeat with remaining tomatoes and basil.
• Top: Spread the cheese and mayonnaise mixture evenly over the top of the tomatoes, covering them completely.
• Bake: Place the pie in the oven and bake for 35 to 45 minutes. The top should be browned and bubbly.
• Rest: Remove from the oven and let the pie rest for at least 15 to 20 minutes before slicing. This allows the juices to settle so the pie holds its shape when cut.

Notes

• Drain, Drain, Drain: The most important rule of Tomato Pie is getting the water out of the tomatoes. If you skip step 2, you will end up with “tomato soup” in a soggy crust.
  Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting into a cohesive, gooey layer. Grate block cheese for the best texture.
  Blind Baking: Do not put wet tomato filling into a raw dough shell. Pre-baking the crust ensures it stays crisp and flaky.
  Resting Time: It is tempting to cut into it immediately, but the filling will be very loose when piping hot. Giving it time to set ensures neat slices.