Can I make Edisto Tomato Pie ahead of time?

Yes. You can prepare the tomatoes, seasoning mixture, and cheese topping in advance. Assemble the pie a few hours before baking, or bake it completely and refrigerate it until needed. Many people find that the flavors of Edisto Tomato Pie become even better after resting.

How do I prevent Edisto Tomato Pie from becoming watery?

The key is properly draining the tomatoes before assembling the pie. After slicing the tomatoes, remove excess juice and allow them to drain on paper towels. Prebaking the pie crust also helps prevent sogginess and keeps the crust crisp.

Can I use heirloom tomatoes for Edisto Tomato Pie?

Absolutely. Heirloom tomatoes are an excellent choice for Edisto Tomato Pie because they provide exceptional flavor and beautiful color variations. Mixing red, yellow, orange, and purple heirloom tomatoes creates an attractive presentation while maintaining the classic taste.

What should I serve with Edisto Tomato Pie?

Edisto Tomato Pie pairs well with grilled meats, barbecue, fried chicken, seafood, fresh salads, roasted vegetables, and Southern side dishes. It can also be served as a light vegetarian lunch with a simple green salad.

Edisto Tomato Pie Easy Southern Recipe

Name: Edisto Tomato Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Southern American
Ingredients: 1 (9-inch) deep-dish pie crust; 4-5 large tomatoes, peeled, squeezed of excess juice, sliced 1/2-inch thick (about 2 1/2 lbs); 3/4 cup Duke’s mayonnaise; 1 1/4 cups sharp cheddar cheese, shredded; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon dried basil; 1/2 teaspoon garlic powder

Description

Edisto Tomato Pie is a classic Southern savory pie made with layers of fresh ripe tomatoes, sharp cheddar cheese, Duke’s mayonnaise, and seasonings baked in a flaky pie crust until golden brown and bubbly. Perfect as a summer side dish, light lunch, or vegetarian main course.

Ingredients

Scale

1 (9-inch) deep-dish pie crust
4-5 large tomatoes, peeled, squeezed of excess juice, sliced 1/2-inch thick (about 2 1/2 lbs)
3/4 cup Duke’s mayonnaise
1 1/4 cups sharp cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried basil
1/2 teaspoon garlic powder

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C). Place the pie crust into a deep-dish pie plate and prebake for 10 minutes. Remove and allow to cool completely.
In a medium bowl, combine the mayonnaise and shredded cheddar cheese. Mix well and set aside.
In a small bowl, combine the salt, black pepper, dried basil, and garlic powder.
Arrange a single layer of drained tomato slices in the cooled pie crust.
Sprinkle a portion of the seasoning mixture evenly over the tomatoes.
Continue layering tomatoes and seasoning until the pie shell is filled.
Spread the cheese and mayonnaise mixture evenly over the top of the tomatoes.
Reduce the oven temperature to 350°F (175°C).
Bake for 40-45 minutes or until the topping is golden brown and bubbly.
Remove from the oven and allow the pie to rest for 5 minutes before slicing and serving.
Serve warm or at room temperature.

Notes

Drain the tomatoes thoroughly to prevent a soggy pie.
Heirloom tomatoes can be used for added color and flavor.
Sharp cheddar provides the best flavor, but other cheeses may be substituted.
The pie can be served warm or at room temperature.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat in a 325°F oven for best texture.
Prebaking the crust helps maintain a crisp bottom.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 4g
Sodium: 520mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 9g
Cholesterol: 35mg