Southern Tomato Pie

One half recipe easy pie dough or store-bought refrigerated pie dough, shaped in a 9-inch pie plate as written in the easy pie dough recipe, and chilled for at least 2 hours

1 ½ pound ( 680 g) heirloom tomatoes such a Cherokee purple, Pruden’s purple, Brandywine, or Amana orange, sliced crosswise into ¼-inch thick slices

1 teaspoon Diamond Crystal kosher salt, divided; for table salt use half as much by volume

1 tablespoon (1 5 ml) extra-virgin olive oil

1 medium (8 ounces) Vidalia or other sweet yellow onion, thinly sliced

¾ cup (180 ml) mayonnaise (such as Duke’s)

3 ounces (85g) yellow sharp cheddar cheese, shredded (about ¾ cup)

3 ounces (85g) aged white cheddar cheese, shredded (about ¾ cup)

2 teaspoons dijon mustard

½ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

1 large egg, lightly beaten

4 ounces (113g) low-moisture mozzarella cheese, shredded (about 1 cup), divided

Fresh basil leaves, torn, for garnish

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer