Go Back

Classic Tomato Pie

Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Brunch, Main Course, Side Dish
Cuisine: American, Southern
Keyword: cheese, crust, pie, southern, tomato
Servings: 8 servings
Author: LittleBit


  • 1 Pillsbury Pie Crust regular or deep dish
  • 6-8 medium-size tomatoes sliced
  • 1 whole sweet onion diced
  • 2 tbsp butter
  • ½ tsp Italian seasoning (sprinkle over tomatoes)
  • 1 egg (for egg wash)

Cheese Mixture

  • 3 tbsp Duke’s Mayo (light)
  • 1 cups sharp cheddar cheese grated
  • 1 cups gruyere cheese grated
  • ½ cup parmesan cheese grated
  • 3 fresh basil leaves
  • 1 sprig fresh oregano
  • ¼ tsp salt
  • ¼ tsp black pepper ground
  • ¼ tsp cayenne pepper ground
  • ½ tbsp Italian seasoning (substitute for fresh herbs above)


  • Defrost pie shells. Then, lightly paint egg wash on the edges. [This will make it prettier.]
  • Bake pie shells at 350° for half of their directed baking time; about 7 min. You want it to be firm and lightly golden, not "done." Let it cool, and do not turn off oven.
  • While pie shell bakes, thinly slice fresh tomatoes and lay flat on a double-layer of paper towels. Sprinkle with salt and cover with another single layer of paper towel. [This draws out excess moisture, so your pie isn't soggy.]
  • Dice and sauté sweet onion in butter; set aside.
  • Next, thoroughly combine cheese mixture ingredients.
  • When pie shell is cool, smooth out a thin layer of cheese mixture into the bottom of the shell.
  • Place a good, even layer of tomato slices and lightly sprinkle with Italian seasoning. Top layer of sliced tomatoes with ½ of sautéed onion.
    Repeat this once more, and leave about a ½ inch of space near the top of the crust.
  • Spread and smooth out remaining cheese mixture on top; It is fine to have it slightly bulging, but do not smooth out onto the crust.
  • Bake for 30-35 minutes, until bubbly. Be sure to let it stop bubbling before serving.