Cheesy Tomato Pie
A savory pie that takes advantage of all the ripe tomatoes late summer.
Servings: 6
Prep Time: 30 mins
Cook Time: 45 mins
Average Rating: Average FatSecret member ranking
  1. First peel and slice the tomatoes and lay down on a few sheets of paper towels and let sit for at least ten minutes.
  2. While drying, make the pie crust. Using a pastry blender or fork, cut the shortening into the flour until the clumps are pea sized. Then one tablespoon at a time, add cold water to the mixture and lightly mix with a fork. Keep adding water until the dough starts to pull together and is moistened throughout. Roll the dough out on a lightly floured surface and roll into a 9 inch deep dish pie crust. Crimp the sides up and back for 15 minutes in a 450 °F (220 °C) oven.
  3. Once the pie is baked, turn the oven down to 350 °F (175 °C). Then, take the tomato slices and layer tomatoes and a teaspoon of basil. Keep layering until all the tomatoes are in.
  4. Combine cheeses and mayonnaise. Spoon over tomatoes and spread out evenly.
  5. Bake for 20-25 minutes or until the top is lightly browned. Can be served hot or room temperature.
Nutrition summary

There are 301 calories in 1 serving of Cheesy Tomato Pie.
Calorie split: 50% fat, 38% carbs, 12% protein.

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