Southern Tomato Pie (Print Version)
# Ingredients:
→ Base
01 -
2 pre-baked pie crusts
→ Filling
02 -
3-4 medium tomatoes, sliced
03 -
240ml mayonnaise
04 -
225g sharp cheddar cheese, grated
05 -
225g monterey jack cheese, grated
06 -
225g parmesan cheese, grated
07 -
115g diced pimentos, drained
08 -
1/4 vidalia onion, grated
09 -
Grey Poupon Dijon Mustard
10 -
Minced onion, to taste
11 -
Black pepper, to taste
12 -
Kosher salt, to taste
13 -
Sugar, to taste
→ Garnish
14 -
Fresh basil leaves
# Instructions:
01 -
Preheat oven to 180°C (350°F).
02 -
Slice tomatoes to desired thickness and lay them flat on a paper towel. Sprinkle with kosher salt and a little sugar to draw out moisture and reduce bitterness. Place a second paper towel on top and let sit for 5-10 minutes. Gently press to remove remaining juice without crushing the tomatoes.
03 -
In a large bowl, combine grated sharp cheddar, monterey jack, parmesan, mayonnaise, diced pimentos, freshly-grated vidalia onion, minced onion, and black pepper. Add mayonnaise gradually until reaching desired consistency. Mix thoroughly.
04 -
Apply a thin layer of Grey Poupon Dijon Mustard to each pre-baked pie crust, covering the entire surface.
05 -
Arrange a layer of prepared tomato slices on top of the mustard-coated crust.
06 -
Spread the pimento cheese mixture evenly over the tomatoes in both pies.
07 -
Bake for 20 minutes, then broil for 2-4 minutes until the top is perfectly golden brown.
08 -
Remove from oven and garnish with fresh basil leaves before serving.
# Notes:
01 -
The salt helps remove excess moisture from the tomatoes, ensuring a firm pie texture.
02 -
A small amount of sugar balances the acidity of the tomatoes without making the pie sweet.
03 -
Allow pie to rest for 5 minutes before slicing for cleaner portions.