Heirloom Tomato Pie

Jul 09, 2014 6 Comments

Heirloom Tomato Pie Recipe IMG_9112

Summer vacation last year took the Glutton family to Chincoteague Island off the coast of Virginia. During our stay a search for fresh farm produce led us to Church Street Produce, a small provider that just happened to have a handful of homemade pies available for purchase.  It was there we were introduced to a tomato pie that represented everything satisfying about summer produce and vacation. Just how good was this pie?  Let’s just say that three pies were purchased in a seven day period.

Paying tribute to summer vacation and tomatoes, the following is our rendition of the pie which captivated our gluttonous palates.  It’s a clean simple construction of cheese, tomatoes, and crust that’s infused with subtle flavor bursts of herbs, basil, and scallions.  Easy to make and difficult to stop eating. 


The Necessities:

  • 1 pie crust
  • 1 lb tomatoes (approximately 2 large)
  • 1 cup mayo
  • 1 1/2-3/4 cups shredded cheese (combo of cheddar, gruyere, and mozzarella)
  • 2 scallions, finely chopped
  • Celery salt
  • Salt & pepper
  • Basil, Oregano, Thyme – chopped (about 2-3 tablespoons total)
  • Grated Parmigiano cheese


Heirloom Tomato Pie Recipe IMG_9131

  • Pre-heat the oven to 425°F with a rack in the lower-middle position.
  • Roughly chop the tomatoes (chunks should be fairly large). Sprinkle with salt and let sit for 30 minutes.
  • Roll out the pie crust and transfer it to your pie plate then trim edges and crimp.
  • Prick the crust all over with a fork.
  • Bake 12-15 minutes, until the crust is barely golden. Set aside and lower the oven temp to 350.
  • While the crust is baking, mix together the mayo, cheese, a pinch of salt, pepper and celery salt. Set aside.
  • Pat the tomatoes dry after 30 minutes.
  • Place the tomatoes in the bottom of the pie crust and top with scallions.
  • Sprinkle the tomatoes with celery salt, pepper, and herbs.
  • Spread the cheese and mayo mixture evenly over all of the tomatoes to the crust.
  • Top with parmigiano.
  • Bake at 350 for 25-30 minutes – until golden brown and bubbly.

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6 Responses to “Heirloom Tomato Pie”

  1. Eva Taylor says:

    Such a luxurious combination of ingredients! I can surely see why it would be difficult to stop eating this pie.

  2. Christiane ~ Taking On Magazines says:

    ‘Easy to make and difficult to stop eating.’ I love that description and it totally makes me want to make the pie … now! It looks glorious. It sounds fantastic. Unfortunately, I’ll be the only one eating it.

  3. Greg says:

    This looks fantastic.

  4. Summer Blueberry Pie | sportsglutton says:

    […] all that Church Street Produce had to offer during our vacation. Not only did they make a wicked tomato pie, they also baked the most amazing blueberry pie. We special ordered one for our last night on the […]

  5. Barkley says:

    Thanks Jed. We just baked one. Paired with your Thirsty Thursday brew. Yum!

  6. Jerry and Paula Alms says:

    Jerry and Paula from Church Street Produce say a huge thank you to sportsglutton! And your version is stunning!! Come back soon.

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