Southern Tomato Pie

Peak summer tomatoes, sweet corn, and sharp cheddar baked into a flaky homemade crust.

Sweet summer tomatoes, roasted corn, sharp white cheddar, and Parmesan come together in this classic Southern tomato pie with a flaky homemade crust. Sweet Vidalia onion, roasted garlic, fresh basil, and just a touch of smoked paprika deepen the flavor while letting the tomatoes remain the star of every slice.

Salting and drying the tomatoes keeps the filling rich without becoming watery, while roasting the corn concentrates its natural sweetness and adds subtle caramelized flavor. The result is a pie that's hearty enough for dinner, impressive enough for a summer gathering, and just as delicious served warm, at room temperature, or chilled the next day. Whether it's a backyard cookout, church potluck, farmers market lunch, or weeknight family meal, it's everything a Southern tomato pie should be: flaky, cheesy, packed with the flavors of summer, and sturdy enough to slice beautifully every time.

Yield: 1 (9-inch) pie, 8 servings
Prep Time: 45 minutes
Bake Time: 40 to 45 minutes
Rest Time: 2 hours (or overnight for best flavor)

Ingredients

Pie Crust

1 blind-baked 9-inch pie crust (or use my Signature 3:2:1 Butter-Lard Pie Crust Recipe or the All Butter Crust and the Blind Bake instructions)

1 egg white (for sealing the blind-baked crust)

Tomato Filling

700g ripe tomatoes, sliced ¼-inch thick (about 4 medium tomatoes)
1 teaspoon kosher salt (for draining tomatoes)

Corn Filling

360g roasted corn kernels (about 3 cups, from 3 to 4 medium ears)
170g sharp white cheddar cheese, freshly shredded (6 ounces)
50g shaved Parmesan cheese
40g mayonnaise
2 large eggs
1 large egg yolk
70g Vidalia onion, finely diced and sautéed until soft
10g fresh basil, chopped (about 20 to 25 medium leaves)
4 roasted garlic cloves, roughly chopped
1¼ tablespoons cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon dried thyme (optional, but recommended)
1 teaspoon olive oil or butter (for sautéing the onion and roasting the corn)

Instructions

1. Prepare the Crust

Blind bake your pie crust using the Man-Made Pies method, including the egg-white moisture barrier.
Allow the crust to cool completely.

2. Prepare the Tomatoes

Slice most of the tomatoes about ¼ inch thick. Reserve your best-looking tomatoes for the top of the pie and slice them slightly thinner.
Arrange the slices in a single layer on paper towels and lightly salt both sides.
Cover with additional paper towels and let them rest for 30 to 45 minutes.
Pat the tomatoes dry and set aside until ready to assemble the pie.
Man-Made Tip: The slightly thinner tomatoes on top brown more beautifully in the oven and give the finished pie a rustic, farmers market look.

3. Roast the Corn & Cook the Onion

Dice the Vidalia onion and sauté in a small amount of butter or olive oil over medium heat for 5 to 7 minutes, until softened and translucent. Let cool.
For the corn, cut the kernels from 3 to 4 ears (360g total).
Heat a cast iron skillet over medium-high heat with a small drizzle of olive oil. Add the corn and cook, stirring occasionally, until lightly browned with caramelized edges, about 6 to 8 minutes for fresh corn or 4 to 6 minutes for leftover cooked corn. Stir in the roasted garlic during the final minute of cooking.
Transfer the mixture to a bowl and allow it to cool before preparing the filling.
Man-Made Tip: This recipe is a great way to use leftover corn from last night's dinner. Whether you're starting with fresh kernels or already-cooked corn, roasting them in a cast iron skillet concentrates their sweetness and adds just enough caramelization to deepen the flavor.

4. Make the Filling

In a large mixing bowl, combine the roasted corn, sautéed Vidalia onion, roasted garlic, cheddar cheese, Parmesan cheese, mayonnaise, eggs, egg yolk, basil, cornstarch, kosher salt, black pepper, and smoked paprika. Stir gently until evenly combined.

5. Assemble the Pie

Spread half of the corn filling evenly into the prepared crust.
Arrange a layer of the ¼-inch tomato slices over the filling, slightly overlapping each slice.
Spread the remaining corn filling evenly over the tomatoes.
Finish with a layer of the thinner tomato slices, slightly overlapping them to create a rustic, farmers market look. Leave the tomatoes uncovered so they can lightly brown during baking.
Man-Made Tip: Lightly blot the tomatoes one final time just before assembling the pie if they have released additional moisture.

6. Bake

Preheat the oven to 350°F (175°C).
Bake for 40 to 45 minutes, or until:
- The filling is set.
- The crust is golden brown.
- The tomatoes begin to brown around the edges.
- The center reaches about 190 to 195°F.
If the crust browns too quickly, loosely cover the edge with a pie shield or aluminum foil.

7. Cool

Cool on a wire rack for at least 2 hours before slicing.
Sprinkle with freshly chopped basil just before serving for a bright pop of color and fresh flavor.
This pie slices best after resting 3 to 4 hours, and the flavors continue to develop overnight, making leftovers even better the next day.

Freshly sliced red tomatoes layered on top of a savory pie filling in a fluted pastry crust.

How This Pie Comes Together

Blind Bake the Crust

Layer the Corn Filling and Tomatoes

Add Remaining Filling

Arrange the Tomato Topping

Sautéed sweet corn kernels being stirred with a red spatula in a seasoned cast iron skillet on a gas stovetop.

Roast the Corn & Sauté the Onion

Bake, Cool and Serve

Notes

Salting the tomatoes is one of the most important steps. It concentrates their flavor while removing excess moisture that can make the pie watery.
Brushing the blind-baked crust with egg white creates an extra barrier against moisture, helping the bottom crust stay crisp.
Roasting the corn before adding it to the filling concentrates its sweetness and adds subtle caramelized flavor. Fresh or leftover cooked corn both work well.
Fresh basil adds the best flavor and should be sprinkled on just before serving rather than baked into the top of the pie.
Like many savory pies, this one is even better the next day. An overnight rest allows the filling to fully set while the flavors continue to develop.

Serve with:

A simple green salad
Burgers, grilled chicken, or barbecue
Fresh summer fruit
Sweet tea, iced tea, crisp white wine, or a light lager

Frequently Asked Questions

What cheeses can I use?

Sharp white cheddar is the classic choice for Southern tomato pie, providing rich flavor and excellent meltability. If you'd like to experiment, Fontina creates an extra-creamy filling, while Gruyère adds a buttery, slightly nutty flavor that pairs beautifully with roasted corn. Goat cheese can also be used for a creamier filling with a subtle tang, though it creates a different style of Southern tomato pie. Try my Tomato, Roasted Corn & Goat Cheese Pie.

Can I use frozen corn?

Yes. Thaw it completely and pat it dry before roasting in a hot skillet to remove excess moisture and encourage better browning.

Can I make this ahead of time?

Absolutely. In fact, I recommend it. This pie slices even more cleanly the next day after the filling has fully set and the flavors have had time to develop. Serve it cold, at room temperature, or gently reheated.

Can I use heirloom tomatoes?

Absolutely. Heirloom tomatoes add beautiful color and outstanding flavor to this pie. Because they often contain even more moisture than standard tomatoes, be especially careful to salt, drain, and pat them dry before assembling the pie.

Why salt the tomatoes first?

Tomatoes contain a tremendous amount of water. Salting them ahead of time draws out excess moisture, concentrates their flavor, and helps prevent a soggy pie without sacrificing their fresh summer taste.

Why brush the crust with egg white?

Brushing the hot blind-baked crust with egg white creates a thin waterproof barrier that helps protect it from the tomato juices and keeps the bottom crust crisp.

Why roast the corn instead of adding it raw?

Roasting the corn concentrates its natural sweetness, adds light caramelization, and removes excess moisture before it goes into the filling. It's a simple step that gives the finished pie noticeably deeper flavor without adding much extra work.