One of my great friends moved to the south a few years ago.
It suits her well.
She loves the lifestyle, the culture, the architecture, AND the weather!
I’d love to think I could be a Southern Belle, but I think the humidity would do me in – over and over again.

In any case, Anne emailed me and told me about this pie that is everywhere and that I must put an “Ashley” spin on it.

So, I did!

Southern Tomato Pie – Ashley Style

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Both of us were a little unsure about the mayonnaise that is often called for in the pie – too rich, too sweet, to mayo-ey? I decided to go for it, with my deep down knowledge that the best grilled cheese sandwiches are slathered in mayonnaise – so I figured the cheese would caramelize just as well in this situation. And, it sure did.

I also used an Italian blend of cheese, rather than cheddar, which is traditional.
I speckled the homemade pie crust with fresh basil – because that’s what I do.

Finally, I toyed with the idea of adding a balsamic glaze, but in the end, kept it “Southern Simple.”

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Southern Tomato Pie

Crust:
1 1/2 cups all purpose flour
6 Tbs. cold butter, cubed into 1″ pieces
1 large egg
1 Tbs. vinegar
2 Tbs. fresh basil, chopped
2-3 Tbs. ice water

Pulse all the ingredients in a food processor (except for the water) until crumbly. Slowly drizzle in only as much water as you need to create a little wetter crumb.

Transfer to a mound on parchment paper and then form into a disc with your hands.

Top with another layer of parchment and roll out into a 10-11″ round, enough to fit inside a pie plate and flute the edges.

Preheat the oven to 425 degrees.
Use pie weights so the sides don’t fall, and bake for about 15 minutes.

Remove from the oven and allow to cool.

Filling:
8 oz. Italian blend cheese, shredded
8 oz. Parmesan cheese, shredded
1 cup mayonnaise
sea salt and pepper
4 large Heirloom tomatoes, thinly sliced
1 bunch green onions, chopped

Mix together the cheeses and mayo, along with a little salt and pepper.
Line the pre-baked crust with half of the mayo cheese mixture. Top with the chopped onions and then layer with all the tomato slices.
Spread the remaining half of the mayo cheese mixture on top.

Bake for an additional 15 minutes, until golden, silky, and bubbly.