Paula Deen Tomato Pie: Southern Comfort Classic (Print Version)

Paula Deen Tomato Pie brings warm Southern comfort. My simple recipe for this savory classic is pure summer joy, full of ripe tomatoes and cheesy goodness.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Garden Fresh Stars

01 - 4-5 medium ripe tomatoes (like beefsteak or heirloom), sliced 1/4-inch thick
02 - 1/4 cup fresh basil, chopped

→ Creamy Goodness

03 - 1/2 cup full-fat mayonnaise
04 - 1 cup shredded cheddar cheese
05 - 1/2 cup grated Parmesan cheese

→ Savory Enhancers

06 - 1/2 tsp garlic powder
07 - Salt and freshly ground black pepper, to taste

→ Crust & Crunch

08 - 1 (9-inch) pie crust, store-bought or homemade
09 - 1/4 cup plain breadcrumbs

# Instructions:

01 - First things first, slice those gorgeous tomatoes about a quarter-inch thick. Then, this is crucial for a non-soggy Paula Deen Tomato Pie: lay them out on a few layers of paper towels, sprinkle 'em with a bit of salt, and let them sit for at least 30 minutes. You'll see all that excess moisture come out, and honestly, it makes all the difference. I used to skip this, and my pies were a watery mess, never again!
02 - While your tomatoes are doing their thing, grab your pie crust and roll it out into a 9-inch pie plate. Prick the bottom all over with a fork, then pop it into a 375°F (190°C) oven for about 10-12 minutes, or until it's lightly golden. This step, called blind baking, is a total game-changer for a crisp bottom crust. I've forgotten to do this more times than I care to admit, resulting in a slightly sad, soft crust. Learn from my mistakes!
03 - Once the crust is out and cooled a bit, sprinkle those plain breadcrumbs evenly over the bottom. This creates a little barrier against the tomato juices. Then, arrange about half of your patted-dry tomato slices in a single layer over the breadcrumbs. It's like building a little flavor fortress! I always make sure they overlap slightly, making a pretty pattern.
04 - In a medium bowl, whisk together the mayonnaise, shredded cheddar, grated Parmesan, garlic powder, salt, and pepper. Give it a good stir until everything is well combined and looks wonderfully thick and cheesy. This is the heart of your Paula Deen Tomato Pie, so make sure it's seasoned to your liking. I usually taste a tiny bit here, just to be sure!
05 - Now, spread half of that creamy cheese mixture evenly over the first layer of tomatoes in the pie crust. Then, arrange the remaining tomato slices over the cheese mixture. Finally, dollop the rest of the cheese mixture on top and gently spread it to cover the tomatoes. Don't worry if it's not perfectly smooth; a rustic look is charming, I think!
06 - Pop your beautiful Paula Deen Tomato Pie into the preheated 375°F (190°C) oven for 30-35 minutes, or until the top is golden brown and bubbly. Oh, the smell that fills the kitchen at this point! It's pure comfort. Let it cool for at least 15-20 minutes before slicing. This helps it set up properly. I know, it's hard to wait, but it's worth it, trust me!

# Notes:

01 - Don't skip salting and draining the tomatoes; it's the number one way to avoid a watery pie, I learned that the hard way.
02 - Blind baking the crust is non-negotiable for a crisp bottom, otherwise, you'll end up with a soggy situation.
03 - Letting the Paula Deen Tomato Pie cool before slicing is essential for it to set properly and not fall apart.
04 - For an extra touch, a sprinkle of fresh chives or green onions on top after baking adds a lovely fresh bite.

# Equipment Needed:

01 - 9-inch pie plate
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife
06 - paper towels

# Nutrition (Per Serving):

Calories: 450
Total Fat: 35g
Total Carbohydrate: 25g
Protein: 12g

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