Southern Tomato Pie
This is a classic southern pie made with summer vine ripe tomatoes, onions, cheddar cheese, mayo and two layers of pie crust. If you have never had tomato pie, you don't know what you are missing!
This is one of those dishes that is best during the summer months when tomatoes are in season.
3 - 4 vine ripe summer tomatoes
1/2 onion chopped
3/4 cup sharp cheddar cheese
3/4 cup mayonnaise
2 ready made pie crusts
salt and pepper
1 egg white beaten
Saute onions along with 1 tsp oil or butter in a skillet until they are start to become translucent.
Peel the tomatoes and slice into 1/2 inch slices. Place on top of paper towels and allow time to drain some of the excess liquid for approximately 15 minutes.
Combine mayo, shredded cheddar cheese and onions in a bowl.
Unroll one of the pie crusts and place inside a pie dish that has been sprayed with non-stick spray.
Place the tomatoes on top of the crust, then spread the mayo/cheese mixture on top.
Sprinkle with salt and pepper.
Unroll the second crust and layer on top.
Seal the edges of the crust to ensure the filling does not seep out when cooking.
Using a pastry brush, brush the egg white on the top of the crust and sprinkle with more pepper and kosher salt.
Cut a few openings into the very top of the pie crust to allow venting.
Bake on 350 for about 25-30 minutes or until the pie crust is golden brown.
Allow the pie to sit for at least one hour before serving. This allows the filling to set and keeps it from being too runny.
This pie is best when it is placed in the refrigerator and heated up the next day!