Best 8 Two Cheese Tomato Pie Recipes

TOMATO PIE

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
• Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
• Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
• Combine the grated cheeses and mayonnaise or Greek yogurt together.
• Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
• Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
• You might also like, Garden Vegetable Pie.

BEST TOMATO PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
• Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
• Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
• Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

TOMATO-CHEDDAR PIE

Steps:

• Make the crust:
• Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
• Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
• Make the filling and bake the pie:
• Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
• Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
• Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
• Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
• Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
• Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
• Do Ahead
• Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

EASY TOMATO PIE

Steps:

• Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).
• Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.
• While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper.
• Preheat the oven to 425˚. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
• Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375˚ and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.
• Top with additional herbs, if desired, then slice and serve.

THE BEST TOMATO PIE

Steps:

• Preheat the oven to 350ºF and if making prepare the pie dough.
• Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
• In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
• Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
• Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
• Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

TOMATO PIE WITH PIMENTO CHEESE TOPPING

Steps:

• Make the dough: In a food processor fitted with the metal blade, combine the flour and salt. Add the butter. Process until the mixture resembles coarse cornmeal, 8 to 10 seconds. Add the egg yolks and pulse until just combined. Pulse in 5 to 6 tablespoons ice water, 1 tablespoon at a time, just until the mixture holds together as a soft dough, not crumbly or sticky. Use your hands to shape into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 30 minutes (or longer, if desired).
• Lightly flour a clean work surface and rolling pin. Unwrap and roll out the dough, starting in the center and rolling up to, but not over, the top edge of the dough. Return to the center, and roll down to, but not over, the bottom edge. Give the dough a quarter turn, and continue rolling, repeating the turns until you have a circle about 1/8-inch thick.
• Transfer to a 9-inch pie pan, being careful not to stretch or pull the dough. Cut away any excess dough, leaving enough to make a thick edge around the rim. Tuck the edges under, press together and, if desired, crimp the edge. Chill until firm, at least 30 minutes.
• Bake the crust: Heat oven to 425 degrees. Prick the bottom of the dough lightly all over with a fork. Line the dough with parchment paper and fill with pie weights, dried beans or uncooked rice, enough to come halfway up the sides of the pan. Bake for 20 minutes. Remove from the oven and remove the paper and weights. Set crust aside to cool to room temperature.
• Meanwhile, line a rimmed baking sheet with paper towels. Using a serrated knife, core the tomatoes and slice them 1/4 inch thick. Place a layer of tomato slices on the baking sheet and sprinkle lightly with kosher salt. Top with more paper towels and repeat with remaining tomatoes. Set aside for at least 30 minutes.
• If using bacon, place in a medium skillet over medium heat, and cook until just crisp, about 5 minutes. Drain on paper towels. Pour off all but about 1 tablespoon of the rendered fat from the pan (discard the fat or reserve it for another use). Or, skip the bacon and start the next step with 1 tablespoon olive oil in the pan.
• Heat the bacon fat or olive oil over medium heat, then add onions and a pinch of salt. Cook, stirring often, until lightly caramelized and golden brown, about 20 minutes. (Don't rush this process: the onions should not be white or crunchy.)
• Assemble the pie: Heat oven to 350 degrees. Pat half the tomatoes dry with paper towels and arrange closely in the pie crust. Add half the onions, bacon and herbs. Season with salt and pepper. Repeat with remaining tomatoes, onions, bacon and herbs.
• In a bowl, combine the cheese, mayonnaise and pimento very well. Gently spread the mixture on top of the pie. Bake for 30 minutes, or until lightly browned. Transfer to a wire rack to cool at least 30 minutes. Serve warm or at room temperature, slicing with a serrated knife.

SOUTHERN TOMATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
• Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
• Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
• Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
• Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
• Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.