Cheddar-Dill Tomato Pie

tomato pie

Tomato pie is a Southern mainstay, and when the star ingredient is at its best, there’s no better suppertime treat.
Cheddar-Dill Tomato Pie
Yields: 1 (10-Inch) Pie
  • CRUST:
  • 1¾ cups all-purpose flour
  • ¼ cup plus 1 teaspoon plain yellow cornmeal, divided
  • 1½ teaspoons kosher salt
  • ½ cup cold unsalted butter, cubed
  • 1 large egg, beaten
  • ¼ cup whole buttermilk
  • 2½ pounds red tomatoes
  • 1 pound green tomatoes
  • 2½ teaspoons kosher salt, divided
  • 1 cup mayonnaise*
  • 2 tablespoons plus 2 teaspoons chopped fresh dill, divided
  • 1 tablespoon grated onion
  • ½ teaspoon ground black pepper
  • 1¼ cups shredded sharp white Cheddar cheese
  • ¼ cup shredded sharp yellow Cheddar cheese
  1. For crust: In the work bowl of a food processor, place flour, ¼ cup cornmeal, and salt. Add cold butter, and pulse until mixture is crumbly. With processor running, add egg and buttermilk in a slow, steady stream just until dough comes together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. For filling: Line 2 baking sheets with paper towels. Cut a ¼ -inch slice from top of each tomato. Using a small spoon, scoop out tomato seeds. Cut tomatoes into ¼ -inch-thick slices. Arrange tomato slices in a single layer on prepared pans. Sprinkle both sides with 2 teaspoons salt. Let stand for 1 hour. Pat dry with paper towels.
  3. In a small bowl, stir together mayonnaise, 2 tablespoons dill, onion, pepper, and remaining ½ teaspoon salt. In another small bowl, combine cheeses.
  4. Preheat oven to 375°. Sprinkle bottom of a 10-inch cast-iron skillet with remaining 1 teaspoon cornmeal.
  5. Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 14-inch circle. Transfer to prepared skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired.
  6. Arrange green tomato slices, overlapping slightly, in bottom of prepared crust. Spread with 1⁄3 cup mayonnaise mixture, and sprinkle with ⅓ cup cheese. Repeat with half of red tomato slices, 1⁄3 cup mayonnaise mixture,1/2 cup cheese, and remaining tomato slices.
  7. Bake for 25 minutes. Spread top of pie with remaining 1⁄3 cup mayonnaise mixture, and sprinkle with remaining ⅓ cup cheese. Bake until golden brown, about 20 minutes more, covering crust with foil to prevent excess browning, if necessary. Let cool on a wire rack for 45 minutes. Sprinkle with remaining 2 teaspoons dill.



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