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Heirloom Tomato Pie

By Paula Deen


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At the Southern Table

Paula Deen’s Heirloom Tomato Pie recipe is a wonderful summer recipe that highlights fresh tomatoes in a great tomato pie.

Get your copy of At the Southern Table with Paula Deen here.

Difficulty: Medium

Prep time: 75 minutes

Cook time: 35 minutes

Servings: 1 (10-inch) pie



  • 1 1/2 cups all-purpose flour
  • 1/3 cup plus 1 tablespoon plain cornmeal , divided
  • 3 1/2 teaspoons Kosher salt , divided
  • 3/4 cup cold unsalted butter , cubed
  • 6 to 8 tablespoons cold whole buttermilk
  • 8 medium assorted heirloom tomatoes , sliced 1/4-inch thick (about 3 pounds)
  • 1/2 cup halved assorted heirloom tomatoes
  • 3/4 cup shredded sharp white cheddar cheese
  • 2/3 cup mayonnaise
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons red wine vinegar
  • Garnish: chopped fresh basil


In the work bowl of a food processor, pulse together flour 1/2 cup cornmeal, and 1 1/2 teaspoons salt. Add cold butter, pulsing until mixture is crumbly. Gradually add buttermilk, pulsing until a dough forms.

Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Line a baking sheet with paper towels. Place tomatoes on paper towels; sprinkle with remaining 2 teaspoons salt. Let stand for 30 minutes. Pat dry with paper towels.

Preheat oven to 425˚. Sprinkle remaining 1 tablespoon cornmeal in a 10-inch cast-iron skillet.

On a lightly floured surface, roll dough to a 13-inch circle. Press into bottom and up sides of prepared skillet, letting excess extend over sides of skillet.

In a small bowl, stir together 1/2 cup cheese, mayonnaise, thyme, parsley, oregano, and pepper. Spread onto dough. Layer tomato slices onto filling; top with halved tomatoes, and drizzle with vinegar. Fold excess dough over tomatoes at edges.

Bake until crust is golden brown, about 30 minutes. Sprinkle with remaining 1/4 cup cheese; bake until melted, about 5 minutes more. Let cool on a wire rack for 30 minutes before serving. Garnish with basil, if desired.

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