Heirloom Tomato Pie

Get ready to experience Southern comfort food at its finest! This Heirloom Tomato Pie combines the sweet-tart punch of colorful tomatoes with creamy pimento cheese in a buttery crust that’ll make your taste buds dance.

What makes this pie extra special is the careful layering of flavors – from the tangy mustard base to the perfectly seasoned tomatoes and that signature Southern pimento cheese. It’s like summer sunshine wrapped in a flaky package.

Ingredients

• 3 large heirloom tomatoes (variety of colors)
• 1 refrigerated pie crust
• 2 teaspoons stoneground mustard
• 12 ounces pimento cheese, room temperature
• 1 teaspoon salt, divided
• 1 teaspoon black pepper
• 1/3 cup white cheddar cheese, freshly shredded
• 6 fresh basil leaves, chopped
• 1 teaspoon cracked black pepper, for garnish

Steps

1. Preheat oven to 350°F (175°C). Position rack in center of oven.
2. Carefully mold pie crust into a 9-inch deep pie dish. Using a fork, poke holes across bottom and sides to prevent bubbling. For best results, ensure crust is evenly pressed against dish with no air pockets.
3. Par-bake crust for 10-12 minutes until just starting to set but not browning. Watch carefully – over-baking now means burnt edges later.
4. While crust bakes, slice tomatoes into 1/2-inch thick rounds. Layer between paper towels and sprinkle with 1/2 teaspoon salt. Let rest 15 minutes to draw out excess moisture. This prevents a soggy pie bottom.
5. Remove crust from oven. While still hot, brush bottom with a thin, even layer of mustard. The warmth helps it spread without tearing the crust.
6. Pat tomatoes thoroughly dry with fresh paper towels. Any remaining moisture will make your crust soggy.
7. Create base layer of tomatoes, slightly overlapping. Sprinkle with 1/4 teaspoon each salt and pepper.
8. Spread pimento cheese in an even layer. If cheese is too firm, let it sit at room temperature 15-20 minutes before spreading.
9. Add final tomato layer and top with shredded cheddar.
10. Bake uncovered for 20-25 minutes until cheese is melted and edges are golden. Broil for 2 minutes to brown cheese slightly. Watch carefully to prevent burning.
11. Remove from oven and immediately sprinkle with fresh basil and cracked pepper.
12. Let rest for 10-15 minutes before slicing. This allows the filling to set properly.

Smart Swaps

• Substitute Greek yogurt-based pimento cheese to reduce calories while maintaining creaminess
• Use whole wheat pie crust for added fiber and nutrients

Make It Diabetes-Friendly

• Use a low-carb almond flour crust (reduces carbs by 15g per serving)
• Choose reduced-fat pimento cheese to lower overall calories
• Add extra vegetables like spinach or mushrooms to increase fiber content
• Portion into 8 slices instead of 6 to reduce carb load per serving

Pro Tips

• For extra-crispy bottom crust, brush with egg wash before par-baking
• Choose firm, ripe tomatoes – overripe ones release too much liquid
• Let pie cool completely for cleanest slices