There’s something special about a recipe that has been passed around Southern kitchens for generations. Old Fashioned Tomato Pie is one of those timeless dishes that celebrates the simple flavors of summer. Made with juicy, ripe tomatoes, a flaky pie crust, plenty of sharp cheddar cheese, and a creamy, savory topping, this recipe is the perfect way to use fresh garden tomatoes.
The rich filling is what makes this version stand out. Instead of using store-bought cheese spreads, I mix together my homemade Boursin cheese with mayonnaise and sour cream to create a creamy, herb-filled topping that melts beautifully over the tomatoes. Every bite is packed with fresh tomato flavor and cheesy goodness.
Whether you're serving it as a light lunch, a side dish alongside grilled meats, or even breakfast the next morning, this old-fashioned tomato pie is guaranteed to become a summer favorite.
Why You'll Love This Recipe for Old Fashioned Tomato Pie
- A delicious way to use fresh garden tomatoes.
- Creamy, cheesy filling with homemade Boursin cheese.
- Easy enough for weeknight dinners.
- Great served warm or at room temperature.
- Perfect for potlucks, brunches, and summer gatherings.
Ingredients for Old Fashioned Tomato Pie
- 1 prepared pie crust
- 3–4 large ripe tomatoes, sliced
- Salt and black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup homemade Boursin cheese
- ½ cup mayonnaise
- ¼ cup sour cream
How to Make Old Fashioned Tomato Pie
Step 1: Prepare the Tomatoes
Slice the tomatoes about ¼-inch thick. Lay the slices on paper towels and sprinkle them lightly with salt.
Allow them to sit for about 30 minutes to draw out excess moisture. Pat the tomatoes dry with additional paper towels.
This simple step helps keep the pie from becoming watery.
Step 2: Prepare the Crust
Preheat your oven to 350°F.
Place the pie crust into a 9-inch pie plate and crimp the edges if desired.
If you prefer an extra crisp crust, you can blind bake it for about 10 minutes before filling.
Step 3: Make the Creamy Filling
In a medium bowl, stir together:
- Homemade Boursin cheese
- Mayonnaise
- Sour cream
Mix until smooth and creamy.
Step 4: Assemble the Pie
Arrange a layer of tomato slices in the bottom of the crust.
Season with freshly ground black pepper.
Sprinkle with shredded cheddar cheese.
Repeat with another layer of tomatoes and cheddar if needed.
Spread the Boursin mixture evenly over the top of the pie, covering the tomatoes completely.
Step 5: Bake
Bake for 35–40 minutes, or until the filling is hot, bubbly, and lightly golden around the edges.
Allow the pie to rest for 10–15 minutes before slicing.
This gives the filling time to set and makes serving much easier.
Tips for the Best Tomato Pie
Use ripe but firm tomatoes. Overripe tomatoes contain too much liquid and can make the pie soggy.
Don't skip salting the tomatoes. Removing excess moisture is one of the most important steps.
Sharp cheddar adds the best flavor. Its bold taste pairs perfectly with sweet summer tomatoes.
Let the pie rest. Cutting into it immediately can cause the filling to run.
Variations
Want to make this recipe your own? Try one of these ideas:
- Add fresh basil between the tomato layers.
- Mix mozzarella with the cheddar for extra stretchiness.
- Sprinkle Parmesan over the top before baking.
- Add cooked bacon for a smoky flavor.
- Use heirloom tomatoes for beautiful color.
What to Serve with Tomato Pie
This savory pie pairs well with:
Storage
Store leftovers covered in the refrigerator for up to 3 days.
Reheat slices in a 325°F oven for about 15 minutes or in the air fryer for a few minutes until warmed through. While the microwave works in a pinch, reheating in the oven helps keep the crust crisp.
Frequently Asked Questions
Why is my old fahsioned tomato pie watery?
The most common reason is excess moisture in the tomatoes. Salting the slices and allowing them to drain before assembling the pie helps prevent this.
Can I make tomato pie ahead of time?
Yes! You can assemble the pie a few hours in advance and refrigerate it until you're ready to bake.
Can I use store-bought Boursin?
Absolutely. If you don't have homemade Boursin cheese, a package of store-bought garlic and herb Boursin works well.
Do I have to blind bake the crust?
No, but it does help create a crispier bottom crust, especially if your tomatoes are extra juicy.
Final Thoughts
Old Fashioned Tomato Pie is one of those comforting recipes that proves simple ingredients can create incredible flavor. Sweet summer tomatoes, flaky pie crust, sharp cheddar cheese, and a creamy homemade Boursin topping come together in every delicious bite.
Whether you're harvesting tomatoes from your own garden or picking up fresh ones at the farmers market, this classic Southern recipe is one you'll find yourself making all season long.
For more tomato recipes, check these out
Old Fashioned Tomato Pie
Make this easy Old Fashioned Tomato Pie with fresh tomatoes, cheddar cheese, flaky pie crust, and a creamy homemade Boursin filling. A Southern summer favorite!
Ingredients
- 1 (9-inch) prepared pie crust
- 3–4 large ripe tomatoes, sliced ¼-inch thick
- 1 teaspoon salt (for draining tomatoes)
- ½ teaspoon freshly ground black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup homemade Boursin cheese
- ½ cup mayonnaise
- ¼ cup sour cream
Instructions
- Preheat the oven to 350°F.
- Arrange the tomato slices on paper towels and sprinkle with the salt. Let them sit for 30 minutes to draw out excess moisture. Pat dry with additional paper towels.
Fit the pie crust into a 9-inch pie plate. For a crispier crust, blind bake it for 10 minutes, then let it cool slightly. - In a medium bowl, combine the homemade Boursin cheese, mayonnaise, and sour cream until smooth and well blended.
- Arrange half of the tomato slices in the bottom of the pie crust. Season lightly with black pepper and sprinkle with half of the shredded cheddar cheese.
- Add the remaining tomato slices, season with a little more black pepper, and top with the remaining cheddar cheese.
- Spread the Boursin mixture evenly over the top, covering the tomatoes completely.
- Bake for 35–40 minutes, or until the filling is bubbly and lightly golden.
- Let the pie rest for 10–15 minutes before slicing and serving.
Notes
Salting and draining the tomatoes is the key to preventing a watery pie.
Blind baking the crust helps keep the bottom flaky and crisp.
If you don't have homemade Boursin cheese, you can substitute an 8-ounce package of garlic and herb Boursin.
Fresh garden tomatoes provide the best flavor, especially during peak summer.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 594Total Fat: 50gSaturated Fat: 22gUnsaturated Fat: 28gCholesterol: 103mgSodium: 1079mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 24g