Tomato Pie with Pimento Cheese Topping
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Hey, y’all! There is no recipe as fitting for below the Mason-Dixon Line, or delicious for that matter, as my Tomato Pie with Pimento Cheese Topping. My tomato pie is different from many, as I use a pimento cheese topping made with Duke’s Mayonnaise. It’s perfect for the summertime when garden-fresh tomatoes are plentiful. I hope y’all love just as my family does!
This is a recipe that is meant to share, which is why the yielding size is two pies. If you’d like to just make one, half the recipe!
Author:JC Phelps
Ingredients
- 2 pre-baked pie crusts
- 3-4 medium tomatoes sliced
-
1 c Duke's Mayonnaise
- 8 oz sharp cheddar
- 8 oz monterey jack
- 8 oz parmesan
- 4 oz diced pimentos drained
- 1/4 vidalia onion grated
Dijon mustard, for basting
- garlic powder, to taste
- black pepper, to taste
- kosher salt, to taste
- sugar, to taste
- basil, for garnish
Directions
Preheat oven to 350F
Slice tomatoes to desired thickness and lay them flat on a paper towel. Sprinkle with kosher salt and a little sugar; the salt will absorb moisture out of the tomatoes, while the sugar will cut the bitterness (it won’t make the pie sweet). Place a second paper towel on top of the tomatoes and leave them for 5-10 minutes. Carefully apply pressure to get rid of remaining juice out of tomatoes; be careful to not squish tomatoes with applied force.
In a large bowl, combine sharp cheddar, Monterey jack, parmesan, mayonnaise, diced pimentos, freshly-grated Vidalia onion, garlic powder, and black pepper. Mix well.
Press a fork around the bottom of the pie crust to allow for better ventilation. Using a brush or a spoon, apply a thin layer of Dijon mustard to the pie crust, completely covering. Add a layer of tomatoes and top with pimento cheese mixture.
Bake for 20 minutes and broil for 2; remove pie from oven when the top is perfectly browned.
Top with basil + enjoy!
