Tomato Pie Alabama – Fresh Tomatoes Basil Cheese Mayonnaise Savory Pie Crust

I’ve always loved Alabama’s Tomato Pie, turning fresh, ripe tomatoes, fragrant basil, sharp cheese, and creamy mayonnaise into a savory delight baked in a flaky pie crust—it’s pure Southern comfort. Originating in the heart of the South, this summer staple shines at picnics and barbecues with its layered flavors. I prepare mine by draining tomatoes and mixing the cheesy filling for the best results. If you’re curious, I’ll share all the details on history, ingredients, steps, and more ahead.

History

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Alabama Tomato Pie originated in the Southern United States, particularly Alabama, as a simple yet flavorful dish that showcases fresh, seasonal tomatoes, influenced by Southern culinary traditions blending European and African American flavors.

Regional variations, such as adding different cheeses, herbs, or bacon, highlight local ingredients and preferences across states like Georgia or Mississippi, underscoring the dish’s adaptability and role in Southern home cooking.

Traditionally, it’s served during summer gatherings, picnics, potlucks, or as a side at barbecues, celebrating seasonal abundance and community.

Ingredients

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• Okay, first up, we’ve got that essential 1 pie crust – homemade if you’re in the mood to channel your inner baker, or store-bought for those times when life’s just too busy, you know, because who wants to wrestle with dough when there are tomatoes calling your name?
• Next, 4 to 5 large ripe tomatoes, sliced just right – think thick but not too thick, so they soak up all the flavors without turning everything into a soggy mess, and isn’t it funny how something so simple can make your mouth water just imagining that fresh, juicy burst?
• Then, 1 cup of shredded cheddar cheese, nice and sharp for a tangy kick that pulls the whole pie together, because let’s be real, cheese is that reliable friend who shows up and makes everything better, even on a bad day.
• Don’t forget, 1/2 cup of mayonnaise – creamy, rich, and just the thing to bind those ingredients without overwhelming them, though I might wonder, have you ever tried sneaking in a little extra for that ultra-luxe feel, like a secret indulgence?
• How about 1/2 cup of chopped green onions, adding a crisp, peppery zing that brightens the mix, and they’re so easy to prep, almost like they’re whispering, “Hey, toss me in and watch the magic happen,” with a playful nod to how they sneak flavor into every bite.
• Oh, and 1/4 cup of chopped fresh basil, that fragrant herb that brings a burst of summery goodness, leaves torn or snipped for maximum aroma – it’s like nature’s confetti, don’t you think, sprinkling in that herby charm without stealing the show?
• Finally, 1 tablespoon of Dijon mustard, just enough for a subtle tang that helps everything emulsify smoothly, because sometimes that little extra zing, with its clever mix of spice and smoothness, feels like the unsung hero of the kitchen, keeping things balanced in the best, most understated way.

Cooking Steps

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Alright, let’s get into the fun part of whipping up this Alabama Tomato Pie – it’s one of those dishes that feels like a warm hug on a plate, especially with those juicy tomatoes stealing the show.

To start, preheat your oven to 375 degrees Fahrenheit, which gives everything a nice, even bake without any drama.

Then, take your 1 pie crust and gently press it into a 9-inch pie pan, making sure it’s snug but not stretched, because nobody wants a crust that shrinks away from the edges like it’s shy at a party.

Now, for the main action, follow these steps to layer and bake your pie like a pro:

1. Prepare the tomatoes: Slice your 4 to 5 large ripe tomatoes into about 1/4-inch thick rounds, then lay them out on paper towels to drain for 10-15 minutes – this little step keeps the pie from getting too watery, almost like giving the tomatoes a quick timeout to behave.
2. Mix the toppings: In a bowl, combine 1 cup of shredded cheddar cheese, 1/2 cup of mayonnaise, 1/2 cup of chopped green onions, 1/4 cup of chopped fresh basil, and 1 tablespoon of Dijon mustard, stirring until it’s a creamy blend that holds together nicely, with that mustard adding just the right tang to tie it all in.
3. Assemble and bake: Layer the tomato slices evenly in the pie crust, sprinkle on half of your cheese mixture for a cozy base, then add another layer of tomatoes and top with the rest of the mixture. Pop it in the oven for 30-35 minutes, until the top is golden and bubbly, watching it like a hawk so it doesn’t overdo it and lose that perfect crunch.

And there you have it, a pie that’s ready to impress without too much fuss, leaving you wondering how something so simple can taste like a slice of summer vacation.

Once it’s cooled for about 10 minutes, slice it up and serve, maybe with a side of crackers for that extra crunch if you’re feeling fancy.

Tips and Variations

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If you’re tweaking this Alabama Tomato Pie to make it your own, start by swapping out that Dijon mustard for something milder like whole grain or even a dab of prepared horseradish if you want a little kick without overwhelming the show—think of it as giving the pie a secret whisper of spice that ties everything together nicely.

For variations, try layering in some crumbled bacon or diced bell peppers for extra crunch and flavor, or swap the cheddar cheese for a mix of mozzarella and Parmesan to amp up the melt factor, but remember to drain those tomato slices extra well on paper towels first, patting them dry like you’re coaxing out their best behavior so your pie doesn’t end up as a soggy mess, which, let’s face it, happens to the best of us when we’re rushing around the kitchen.

And if you’re feeling adventurous, why not experiment with a gluten-free crust, questioning how it’ll hold up under all that juicy goodness, just to see if you can turn this classic into a crowd-pleaser that feels fresh every time?

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