Preheat oven to 400°. Line a rimmed baking sheet with parchment paper and another rimmed baking sheet with paper towels.
On paper towel-lined baking sheet, place tomatoes and sprinkle with salt. Let sit for 30 minutes; pat dry with additional paper towels.
In a medium bowl, combine tomatoes, pimiento cheese, and basil. In a small bowl, whisk together egg and 1 tablespoon water.
On a lightly floured surface, roll Cream Cheese Pie Dough to ⅛ inch thick. Using a 3½-inch round cutter, cut dough, rerolling scraps once, to create 18 circles. Brush half of circles with egg wash; place 1½ tablespoons tomato mixture in center of circles. Top with plain dough circles, crimping edges with a fork dipped in flour. Brush tops with egg wash. Using a paring knife, cut small x-shaped vents into tops. Transfer pies to parchment-lined pan.
Bake until crispy and light golden brown, 18 to 20 minutes. Let cool for 15 minutes before serving.
Cream Cheese Pie Dough
In the work bowl of a food processor, pulse together flour, salt, and baking powder to combine. Add cream cheese, and pulse until mixture is crumbly. Add butter, and pulse 4 times.
In a small bowl, combine 6 tablespoons cold water and vinegar. Slowly pour water mixture into flour mixture in a slow, steady stream, pulsing until butter is pea-size and dough holds together when pinched, about 6 pulses.
On a clean work surface, turn out dough and knead into a ball. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 1 hour or up to 3 days. If chilling for more than 1 hour, let dough sit at room temperature for 15 minutes before rolling.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cheesy-tomato-hand-pies/