Name: Paula Deen's Tomato Pie
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 4 medium ripe tomatoes, peeled and sliced; 1 teaspoon salt, for draining tomatoes; 10 fresh basil leaves, chopped; 1/2 cup chopped green onion; 1 prebaked 9-inch deep-dish pie shell; 1 cup grated mozzarella cheese; 1 cup grated cheddar cheese; 1 cup mayonnaise; 1/2 teaspoon black pepper; Extra salt, to taste; Optional homemade crust: 2 1/2 cups all-purpose flour; Optional homemade crust: 1/4 teaspoon fine salt; Optional homemade crust: 3 tablespoons granulated sugar; Optional homemade crust: 1/4 cup cold vegetable shortening; Optional homemade crust: 12 tablespoons cold cubed butter; Optional homemade crust: 1/4 to 1/2 cup ice water

Jump to Recipe

Paula Deen’s Tomato Pie brings together juicy tomatoes, fresh basil, green onion, melted cheese, and a flaky pie shell in one warm Southern dish. It tastes rich, yet the tomatoes keep every bite bright and fresh. Also, this recipe works beautifully as a summer side, brunch centerpiece, or cozy potluck dish. Because the filling uses simple pantry staples, you can prepare it without much fuss. The creamy cheese topping browns lightly in the oven, while the tomato layer stays tender and flavorful. This savory tomato pie is a comforting way to turn fresh tomatoes into something special.

Story

The first time I tasted Paula Deen’s Tomato Pie, it felt like the kind of dish that makes everyone at the table pause for a second bite. It has that warm, home-cooked charm that Southern food does so well. Although the topping looks rich, the tomatoes balance it with plenty of fresh flavor. Paula Deen’s Tomato Pie also makes great use of ripe summer tomatoes, especially when they taste sweet and juicy. For the best texture, I like a deep-dish crust because it holds the layers neatly. In fact, Paula Deen’s Tomato Pie tastes even better when the crust has enough thickness to stand up to the creamy topping and tomato juices.

Ingredients

For the tomato pie, you need 4 medium ripe tomatoes, peeled and sliced; 1 teaspoon salt for draining; 10 fresh basil leaves, chopped; 1/2 cup chopped green onion; 1 prebaked 9-inch deep-dish pie shell; 1 cup grated mozzarella cheese; 1 cup grated cheddar cheese; 1 cup mayonnaise; 1/2 teaspoon black pepper; and extra salt to taste. For a homemade crust, use 2 1/2 cups all-purpose flour, 1/4 teaspoon fine salt, 3 tablespoons granulated sugar, 1/4 cup cold vegetable shortening, 12 tablespoons cold cubed butter, and 1/4 to 1/2 cup ice water. The crust recipe makes two 9-inch pie crusts, so you can save one for another pie.

Step-by-Step Instructions

This classic southern recipe starts with drained tomatoes, because that one step keeps the pie from turning watery. First, heat the oven to 350°F. Then place the sliced tomatoes in a colander in a single layer, sprinkle them with salt, and let them drain for 10 minutes. Meanwhile, prepare the basil, green onion, cheeses, and prebaked pie shell. After the tomatoes drain, pat them gently with paper towels. Next, layer the tomatoes, basil, and green onion in the pie shell. Season with black pepper and a little salt. Stir the mozzarella, cheddar, and mayonnaise together, then spread the mixture evenly over the tomatoes. Bake for 30 minutes, or until the top turns lightly browned.

Preparing the Ingredients

Start with ripe tomatoes that feel firm but not hard, since overly soft tomatoes release too much liquid. Peel them, slice them evenly, and salt them before they go into the crust. This step matters because tomatoes hold a lot of juice, and draining helps the pie slice cleanly. Next, chop the basil just before layering so it keeps its fresh aroma. Then chop the green onion into small pieces so it blends well with the tomato layer. If you use homemade crust, chill the dough first, roll one disk into a 10- to 11-inch circle, fit it into a 9-inch pie plate, and prebake it before adding the filling.

Cooking Instructions

Once the crust and filling ingredients are ready, build the pie in even layers. Add the drained tomato slices first, then scatter the basil and green onion over them. After that, spoon the cheese and mayonnaise mixture across the top. Spread it gently to cover the tomatoes without pressing down too hard. Then bake the pie at 350°F for about 30 minutes. The top should look lightly golden, and the edges should bubble slightly. Let the pie rest for 10 minutes before slicing. This short rest helps the filling settle, so each slice holds together better when you serve it warm.

Tips for Perfect Results

The biggest secret to Paula Deen’s Tomato Pie is moisture control. Tomatoes taste wonderful, but they can make a pie soggy when you skip the draining step. Therefore, salt them, drain them, and blot them before layering. Also, use a prebaked crust rather than raw dough, because the filling bakes quickly and the crust needs a head start. For extra structure, choose a deep-dish shell. Since the topping includes mayonnaise and cheese, spread it evenly but not too thick in one spot. Finally, let the pie cool slightly after baking. That brief rest gives you better slices and a richer flavor.

Common Mistakes to Avoid

Do not rush the tomato draining step, even when the tomatoes look dry. A watery filling can soften the bottom crust and make the pie harder to serve. Also, avoid slicing the pie as soon as it leaves the oven, because the hot cheese topping needs time to settle. Another common mistake involves adding too much salt after salting the tomatoes, so season carefully. If your crust looks pale before filling, bake it a few more minutes before adding the tomatoes. And finally, do not use watery, underripe tomatoes. Ripe tomatoes give this pie its best flavor and texture.

Pro Tips for Better Flavor

For deeper flavor, mix sharp cheddar with mild mozzarella, since cheddar adds tang and mozzarella melts smoothly. Also, add a pinch of cracked black pepper over the tomato layer before adding the topping. Fresh basil makes a big difference, so choose it over dried basil whenever possible. If you want a little more bite, add a tablespoon of finely minced sweet onion with the green onion. For a sturdier pie, roll homemade crust slightly thicker than usual. That extra crust balances the creamy topping and the juicy baked tomatoes, especially when you serve the pie as a main brunch dish.

Serving and Storage

Serve Paula Deen’s Tomato Pie warm, not piping hot, because the flavors taste better after a short rest. It pairs well with grilled chicken, roasted shrimp, fried fish, scrambled eggs, or a crisp green salad. Also, it fits beautifully on a brunch table beside fruit, biscuits, and iced tea. For a lighter meal, serve one slice with cucumber salad or simple greens. If you have leftovers, let them cool, then cover the pie tightly and refrigerate it. Reheat slices in a 325°F oven until warm. The oven keeps the crust better than the microwave, although the microwave works for a quick lunch.

How to Serve

Cut the pie into 6 to 8 slices, depending on whether you serve it as a side dish or main dish. For clean slices, use a sharp knife and wipe it between cuts. Add a few fresh basil ribbons on top right before serving for color and fresh flavor. This pie tastes great with summer vegetables, but it also works during cooler months when you want comfort food with a fresh tomato taste. Because the topping tastes rich, serve it with something crisp or acidic, such as a vinegar-dressed salad, pickles, or fresh cucumber slices.

How to Store Leftovers

Store leftover tomato pie in an airtight container or cover the pie plate tightly with foil. Keep it in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm them in a 325°F oven for 10 to 15 minutes. This method helps the crust regain some crispness. You can also reheat a slice in the microwave for about 45 seconds, but the crust will turn softer. Freezing does not work well for this pie because tomatoes and mayonnaise-based toppings can release moisture after thawing. For best results, enjoy leftovers within a few days.

Conclusion

Paula Deen’s Tomato Pie is a warm, cheesy, tomato-packed dish that turns simple ingredients into Southern comfort food. With ripe tomatoes, fresh basil, green onion, a prebaked crust, and a golden cheese topping, it tastes cozy and fresh at the same time. Try it when tomatoes look good at the market, and serve it warm for brunch, dinner, or a family gathering.

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Frequently Asked Questions

Can I use store-bought pie crust for Paula Deen’s Tomato Pie?

Yes, store-bought deep-dish pie crust works well, especially when you need a faster version. Prebake it before adding the tomato filling so the bottom stays firmer. However, homemade crust gives the pie a richer flavor and a sturdier bite, especially if you roll it slightly thicker.

Do I have to peel the tomatoes?

Peeling the tomatoes gives the filling a smoother texture, but you can leave the skins on when you prefer a more rustic pie. If the tomato skins seem thick or tough, peel them first. Either way, drain the slices with salt before layering them in the crust.

Can I make tomato pie ahead of time?

You can prepare parts of the recipe ahead, but the pie tastes best freshly baked. Slice and drain the tomatoes, chop the green onion, grate the cheese, and prebake the crust earlier in the day. Then assemble and bake the pie shortly before serving for the best crust and topping.