The City Magazine Since 1975

Heirloom Tomato Pie

June 2020
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2 (9-inch) pie crusts, parbaked for 15 minutes
2 cups mayonnaise
1 Tbs. red wine vinegar
2 large eggs
3 cups grated white cheddar cheese
4-5 large tomatoes, cored and cut into 1/4-inch slices
Freshly cracked black pepper
Fine sea salt
1 Vidalia onion, thinly sliced
1 bunch fresh basil leaves


Preheat the oven to 350°F.

Prepare the pie crusts. While they cool, place the mayonnaise, vinegar, and eggs in a bowl and blend thoroughly.

Start assembling the pies with a thin layer of cheese on the bottom of the crusts. Top with a layer of sliced tomatoes and season with salt and pepper. Add a light layer of onion and basil and then the mayo mixture. Repeat until the filling comes within one-quarter inch of the crusts. Cover the final layers with cheese.

Bake in the oven for 20 to 25 minutes or until the top is well-browned. Remove from oven and allow to cool. Chill the pies in the refrigerator for at least an hour to prepare for slicing. Slice into wedges and place in a 400°F oven for five to seven minutes, or until