RED Tomato Cheddar PIE
- 45m Prep Time
- 45m Cook Time
- 2h Ready In
A Southern tomato pie with layers of ripe tomatoes, sharp cheddar, and mayonnaise in a flaky crust. Easy to make and delicious hot or cold.
Ingredients
- 4 large red tomatoes cut into ¼-inch-thick slices
- Kosher salt
- 1 Liquored Pie Dough
- 118 ml mayonnaise
- 44.4 ml cornstarch
- 9.86 ml cornstarch
- 591 ml grated extra-sharp cheddar cheese
- 1 bunch scallions green and white parts, thinly sliced
- 1 Egg Wash
- Fleur de sel for sprinkling
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 17.3 mg
- Iron: 0.42 mg
- Magnesium: 11.1 mg
- Phosphorus: 24.9 mg
- Potassium: 216 mg
- Zinc: 0.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt
- 1 Liquored Pie Dough
- 118 ml mayonnaise
- 44.4 ml cornstarch
- 9.86 ml cornstarch
- 591 ml grated extra-sharp cheddar cheese
- 1 Egg Wash
Prepare
- 4 large red tomatoes, cut into ¼-inch-thick slices
- 1 bunch scallions, green and white parts, thinly sliced
- Fleur de sel, for sprinkling
Let's Cook
-
Step 1.
Lay the tomato slices on a paper towel–lined baking sheet and sprinkle them with a few pinches of kosher salt. Cover the tomatoes with more paper towels and let the liquid drain for 30 minutes.
-
Step 2.
Meanwhile, roll out half of the pie dough on a lightly floured surface into a ¼-inch-thick, 12-inch round and place it in a pie tin. Crimp the edges and put the crust in the freezer for 30 minutes or until firm.
-
Step 3.
While the crust chills, in a medium bowl, stir together the mayonnaise, cornstarch, and 2 cups of the cheese.
-
Step 4.
When the crust is firm, sprinkle ¼ cup of the cheese on the bottom. Layer half of the tomato slices, then the mayo mixture. Sprinkle with the scallions and then layer the remaining tomatoes. Sprinkle with the remaining ¼ cup cheese.
-
Step 5.
Preheat the oven to 425 degrees F.
-
Step 6.
Roll out the top crust on a lightly floured surface into a ¼-inch-thick, 12-inch round. Use the rolling pin to drape it over the pie, and brush the egg wash on the sides of the dough to glue the top to the bottom crust. Follow along over your original crimp, trimming it to fit. Cut five vents in the top. Brush egg wash over the top and sprinkle it with a bit of fleur de sel.
-
Step 7.
Bake until the crust is deep golden brown, 40 to 50 minutes.