This Easy Paula Deen Tomato Pie is a tasty treat filled with fresh tomatoes, cheese, and a crunchy crust. It’s perfect for those warm summer days when you want something bright and delicious!
You know it’s good when you can serve it hot or cold—handy for leftovers! I love making this for gatherings; it always disappears fast. Who can resist a cheesy slice? 🍅😋
Key Ingredients & Substitutions
Pie Shell: A deep-dish pie shell is essential for holding all the filling. You can use a store-bought shell for convenience or make your own from scratch if you’re up for it! Whole wheat shells add a nutty flavor.
Tomatoes: Cherry tomatoes bring sweetness, but you can use medium-sized ripe tomatoes instead. If you want to lower acidity, look for yellow tomatoes or even roast some beforehand for a deeper flavor.
Basil: Fresh basil is my favorite here for brightness. However, you can swap it with fresh thyme for a different herbal note or even oregano if that’s what you have on hand.
Cheese: The combination of mozzarella and cheddar gives a nice melt and flavor. For a twist, try using pepper jack for a bit of heat or goat cheese for richness!
Mayonnaise: While mayonnaise gives creaminess, you could use Greek yogurt or sour cream for a tangy flavor. They will work well as substitutes without losing texture.
How Do I Make a Perfectly Layered Tomato Pie?
The key to a delicious tomato pie is layering your ingredients effectively. Start by arranging your tomatoes in the shell without crowding them. This helps them cook evenly. Pat the tomatoes dry with a paper towel if they are very juicy, to avoid a soggy pie.
- Layer the sliced tomatoes, sprinkle with fresh herbs, then season with salt and pepper before adding the cheese mixture.
- Mix the cheeses and mayonnaise gently to keep the texture light. It should be creamy but not overly thick.
- Spread the cheese mixture evenly, ensuring it covers all the tomatoes well.
Let it cool slightly after baking; this helps the filling set a little better, making slices cleaner!
Easy Paula Deen Tomato Pie
Ingredients You’ll Need:
For the Pie:
- 1 (9-inch) unbaked deep-dish pie shell
- 2 cups cherry tomatoes or 3 medium-sized ripe tomatoes, sliced
- 1/2 cup chopped fresh basil (or fresh thyme as garnish)
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- Optional: 1/2 cup grated Parmesan cheese
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time and another 30 to 40 minutes of baking. So overall, you’re looking at about 50 minutes to 1 hour from start to finish. It’s super quick for such a delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This is important because you want your pie to cook evenly and get that lovely golden top.
2. Prepare the Pie Shell:
Take your unbaked pie shell and place it on a baking sheet. This is just in case anything spills over while baking—better safe than sorry!
3. Layer the Tomatoes:
Now, it’s time to fill the pie shell! Arrange the sliced tomatoes evenly at the bottom. If you’re using cherry tomatoes, you can place them whole—just make sure they cover the bottom nicely.
4. Add Herbs and Seasoning:
Sprinkle the chopped fresh basil over the tomatoes. This will add a wonderful flavor! Then, sprinkle the black pepper and salt over everything.
5. Make the Cheese Mixture:
In a medium bowl, mix together the shredded mozzarella, cheddar cheese, and mayonnaise. If you’re using Parmesan cheese, add that in too. Stir until everything is fully combined and creamy.
6. Spread the Cheese Mixture:
Spread the cheese and mayonnaise mixture evenly over the tomatoes in your pie shell. Make sure every tomato is covered with the cheesy goodness!
7. Bake the Pie:
Put the pie in your preheated oven and bake for about 30 to 40 minutes. Keep an eye on it—the goal is to have the top turn golden brown and bubbly.
8. Cool and Serve:
Once it’s done baking, take it out of the oven and let it cool slightly. This will help it set up a bit more. You can garnish it with more fresh herbs if you’d like.
9. Enjoy Your Creation!
Serve your delicious tomato pie warm or at room temperature. It’s perfect as a main dish or a side option! Dig in and enjoy the creamy, cheesy tomato goodness!
This tomato pie is a delightful blend of flavors and textures, making it a wonderful dish that’s especially great in the summer when tomatoes are at their best! Bon appétit!
FAQ for Easy Paula Deen Tomato Pie
Can I Use Store-Bought Tomato Sauce Instead of Fresh Tomatoes?
While fresh tomatoes offer the best texture and flavor, you can use store-bought tomato sauce in a pinch. If you do, drain it well to avoid a soggy pie, and reduce the amount of mayonnaise to keep the filling from being too wet.
How Do I Prevent a Soggy Pie Crust?
To prevent a soggy crust, blind bake the pie shell for about 5-7 minutes before adding the fillings. You can do this by pricking the bottom with a fork and placing a layer of parchment paper with pie weights or dried beans on top.
Can I Make the Tomato Pie Ahead of Time?
Absolutely! You can prepare the pie in advance, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking. Just take it out about 30 minutes before you’re ready to bake to bring it to room temperature.
What’s the Best Way to Store Leftovers?
Store any leftover tomato pie in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. It’s also delicious cold, making it great for lunches!
