Pimiento Cheese-Tomato Pie
Simple but SO delicious tomato pie gets an extra boost of Southern-style goodness with a pimiento cheese spin on the creamy filling. For the best flavor, use in-season heirloom tomatoes.
Ingredients
- 2½ to 3 lb. assorted tomatoes, cut into ½-inch slices
- 1 large egg
- 1¼ cup shredded sharp cheddar cheese (5 oz.)
- ¾ cup mayonnaise
- ½ cup cream cheese, softened
- ¼ cup jarred diced pimientos or finely chopped roasted red peppers
- 1 to 2 Tbsp. chopped fresh basil and/or parsley
- ½ tsp. salt
- ½ tsp. paprika
- 2 or 3 pinches crushed red pepper
- Olive Oil-Butter Pie Crust or ½ of a 16- to 17.3-oz. pkg. rolled refrigerated pie crust (1 crust)
- 10 saltines, crushed, or ¼ cup panko bread crumbs
- 1 small leek or 4 green onions, thinly sliced
- Flaky salt and freshly ground black pepper
Instructions
- Beat egg in a small bowl; transfer about half of the beaten egg to a medium bowl (reserve remaining beaten egg for egg wash). To the medium bowl add 1 cup of the cheddar, the mayonnaise, cream cheese, pimientos, basil and/or parsley, salt, paprika, and crushed red pepper. Beat with a mixer on medium until well-combined.
- Roll pie crust into a 14-inch circle (it’s OK to have uneven edges). Transfer rolled pie crust to a 9-inch pie plate. Spread about half of the mayo mixture over the bottom of the crust. Sprinkle with half of the saltine crumbs. Layer on half of the tomatoes and half of the leeks. Spoon on remaining mayo mixture, spreading evenly. Sprinkle with remaining saltines, then layer on remaining tomatoes and leeks over top. Sprinkle with remaining ¼ cup cheddar cheese. Fold any pie crust overhang up to enclose filling at edges. Brush reserved beaten egg over crust edges. Sprinkle entire top with flaky salt and black pepper.
- Bake 50 minutes to 1 hour, or until crust is golden and filling is browned and a little bubbly. Let cool at least 30 minutes before serving. Serve warm, at room temperature, or chilled.