Heirloom Tomato Pie

Pair with Long Meadow Ranch Chardonnay, Anderson Valley
Recipe Courtesy of Kipp Ramsey
Makes Two 9-inch Pies

“While traveling through North Carolina this summer visiting family, a good friend of mine came over for dinner and brought a tomato pie. It’s a southern staple and I was reminded of how delicious it is. I was inspired to make my own. What’s better than mayonnaise and tomatoes together? It’s a crowd pleaser.”

  • 1 cup unsalted butter, cut into 1/2 -inch cubes
  • 2 1/4 cups all-purpose flour
  • 2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4-1/2 cup ice water
  • 4 lbs heirloom tomatoes
  • sea salt
  • 2 large eggs
  • 1 1/2 cup Duke’s mayonnaise
  • 2 tbsp dijon mustard
  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 1 pound cheddar (we use a white cheddar from Sonoma, Vella), grated
  • Two 9-inch pie crust shells, pre-baked and cooled
  • Black pepper
  • Fresh herbs to garnish, basil, thyme, chive, etc.
  • In a large bowl, combine the butter, flour, sugar, and salt. Make sure that the butter is well chilled. Use two butter knives to cut the butter into the flour mixture until pea-size pieces form. Massage the butter pieces between your fingers to make flakes similar to corn flakes cereal.
  • Add the ice water to the flour by the tablespoon, stirring to combine just until it begins to come together. Roll the dough into a ball and portion into 2 pieces. Wrap in plastic wrap and chill in the refrigerator until ready to use. Once chilled (after an hour or so) you can roll the dough out making sure to use flour to avoid sticking.
  • When ready to bake, preheat a convection oven to 325°F (or a regular oven to 350°F). Line the shell with parchment paper and fill with pie weights (dry beans or rice works great). Bake for 30 minutes. Remove the weights and parchment and bake another 15 minutes, or until the crust is cooked through and golden brown. Let cool on a rack and use as desired.
  • Preheat a convection oven to 350°F (or a standard oven to 375°F).
  • Fill a large pot three-quarters full with water and bring to a boil. While the water is coming up, core the tomatoes and, using a sharp knife, make a shallow X-shaped incision on the bottom of each, doing your best to cut just the skin and not into the flesh.
  • Once the water reaches a boil, prepare an ice bath by filling a large bowl with ice and water; set it within easy reach of the stove. Working in batches, place the tomatoes in the boiling water and cook until the cut skin at the bottom of the tomato begins to stretch and peel away; this usually takes between 45 and 90 seconds. As this happens, transfer the tomatoes one by one to the ice bath. Once the tomatoes are cool, peel off their skins using your hands and set them into a colander in the sink to drain off any excess liquid.
  • Slice the tomatoes into 1/4-inch-thick slices and lay them out in a single layer on baking sheets. Generously season both sides of each tomato with sea salt. Allow the tomatoes to sit for 20 minutes. This will draw out moisture, which prevents the pie from being watery. Once the tomatoes have marinated for 15 minutes, pat dry with paper towels.
  • To make the custard, whisk the eggs in a mixing bowl. Whisk in the mayo, mustard, milk, and cream.
  • Layer a small amount of the cheddar in the bottom of each piecrust, and then make a layer of tomato slices, with each slice’s edge slightly overlapping. Add fresh cracked pepper and herbs to each layer. Sprinkle on another layer of cheese, then drizzle enough of the custard over the top to drip through and cover all of the ingredients. Repeat these steps, starting with the tomatoes and ending with the custard, until all the ingredients are gone. Don’t be afraid to stack a little higher than the crust.
  • Place the pies on baking sheets and transfer to the oven. Bake for 30 minutes, then rotate the pies 180 degrees and bake for another 30 minutes. Transfer to a cooling rack. Let cool and set for 1 to 2 hours before serving.