Photo by Terry Brennan, Food Styling by Lara Miklasevics
It’s a great time of year to make the most of the fresh tomato harvest—whether you have a bunch in your home garden or get them from the grocery store or farmers market. It is still technically summer, after all, and this savory pie that’s a specialty of the Carolina Low Country, is the essence of summer—wall-to-wall ripe tomatoes layered with a tangy, creamy filling and baked in a flaky crust, says chef and cookbook author Molly Stevens, who created this recipe for Real Food. Accompanied by a big green salad, a generous slice makes a satisfying supper, lunch, or brunch. It also travels well—and tastes best at room temperature—making it ideal potluck fare, she adds. (If you’re willing to share this tasty dish!) With our dip into brisk fall-like weather, it’s also the perfect time to bake this cozy, savory pie and bring the delicious southern specialty to the table.
Tomato-Cheddar Pie
Makes 4 to 6 Servings
1 (9-inch) pie shell, refrigerated (homemade—see recipe below—or store-bought; see Cook’s Notes)
1½ pounds tomatoes, sliced ¼ inch thick (see Cook’s Notes)
6 ounces sharp cheddar cheese, shredded (about 1½ cups), divided
2/3 cup mayonnaise
¼ cup finely chopped scallion
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
- Place the tomato slices on a wire rack over a baking sheet and sprinkle lightly with salt. Set aside for 45 to 60 minutes, turning once halfway, to remove excess moisture (see Cook’s Notes).
- Meanwhile, heat the oven to 375°F. Prick the pie shell all over with the tines of a fork, and line the shell with a sheet of foil. Fill with pie weights or dried beans and bake until the crust just begins to turn golden around the edges, about 20 minutes. Carefully remove the weights and bake until the bottom of the shell begins to set, another 3 or 4 minutes. Set aside on a wire rack to cool. Increase the oven temperature to 400°F.
- In a medium bowl, combine 1 cup of the cheese with the mayonnaise, scallions, Dijon, garlic powder, and salt and pepper to taste.
- When the pie crust has cooled, scatter half the remaining cheese over the bottom. Blot any excess moisture from the tomatoes and layer half of them into the pie crust. Spread half the mayonnaise mixture onto the tomatoes. Continue with the remaining tomatoes and top with the remaining mayonnaise mixture (don’t worry that the mixture doesn’t go all the way to the edges). Scatter the remaining cheese on top. Bake at 400°F until the pie is bubbling and golden, 35 to 40 minutes. Let the pie cool for at least 1 hour before serving.
Cook’s Notes
• Medium-size tomatoes, like Campari or plum tomatoes, are easiest to work with and result in a “meatier” filling.
• If using kosher salt, use ½ teaspoon on the tomatoes in Step 1 and another ½ teaspoon in the mayonnaise mixture; for fine sea salt, use about half this amount, adjusting to personal taste.
• The amount of liquid released by the tomatoes will depend on the variety and the season. If it’s more than a few teaspoons, collect it to add to soups or drinks.
• The recipe invites improvisation. For instance, up the protein content by scattering in 1 cup chopped cooked bacon or ham. You can also brighten the flavor by adding fresh herbs to the filling (basil and chives are especially good).
Pie Shell
Makes 1 (9-inch) Pie Shell
1¼ cups all-purpose flour (5½ ounces), plus more for rolling out
8 tablespoons (1 stick) unsalted butter, cold, and cut into ½-inch bits
¼ teaspoon fine sea salt
3 to 4 tablespoons ice cold water, more as needed
- Combine the flour, salt, and butter in a large bowl. Using a fork or your fingertips, break up the butter until all the pieces are coated and the mixture has the texture of coarse pebbles. Sprinkle over 3 tablespoons of cold water and toss to distribute evenly. Continue adding a dribble of water at a time just until the pastry will hold together loosely. Knead for about 30 seconds until the dough comes together.
- Roll the dough out on a floured work surface until it’s about ¼-inch thick, and gently drape it into a 9-inch pie pan. Refrigerate for at least 2 (and up to 24) hours.
Nutrition (each per 6 servings): Calories: 410, Fat: 34g (Sat: 10g), Cholesterol: 35mg, Sodium: 580mg, Carb: 16g, Fiber: 2g, Sugar: 3g, Protein: 8g
For more U.S. regional specialty recipes, you can still pick up this summer 2025 issue of Real Food at Lunds & Byerlys stores.
Photo by Terry Brennan, Food Styling by Lara Miklasevics
