Molly’s Tomato Pie calls to me! There is a little restaurant in Provo called Molly’s. They serve tomato pie everyday on their lunch menu. I love it so much, I wanted to figure out a way to make it at home. This recipe has been in the works for a while.
When I make tomato pie, my family eats it so fast! When your husband and children walk in the house and ask, “Is there any more Tomato Pie?”, You know you have made something good!
Tomato Pie is heavy on the tomatoes. You need 7-8 medium tomatoes and two cups of Swiss cheese. The cheese and the mayonnaise bind everything together. Just add a some dried onions and basil, salt and pepper or use fresh basil for added flavor. Pour all of this into an uncooked pie crust and put it in the oven. That’s it!
How To Make Tomato Pie
1. Make a pie crust. I have a great pie crust recipe below. Planning ahead makes a big difference. Make the pie crust and chill for at least 30 minutes. Chilling the pie dough before rolling it out is a game changer! I never considered myself a pie maker until I started chilling the dough. (You can also use a frozen, unbaked pie crust.)
2. Cut up the tomatoes into small pieces. Slices will not work for this recipe. I slice the tops and bottoms off the tomatoes and throw them away. Place the tomato on its side and slice 4-5 half inch slices. Put two or three slices of tomato on top of each other. Slice one direction. Then turn the cutting board one quarter turn and slice going the other direction. Now you have small pieces. Continue to slice each tomato the same way. You will need 7-8 tomatoes.
3. Grate the Swiss cheese on a cheese grater. I am a big fan of cheese and the more the merrier is what I say! The Swiss cheese adds a great taste to this pie. If you are a fan of quiche you will love this recipe.
4. Place the tomatoes, Swiss cheese, mayonnaise and spices into a small bowl. Use a large wooden spoon and mix the ingredients until the mayonnaise and spices are mixed in.
Pour this into an unbaked piecrust and bake for 35 minutes at 400°.
6. Let the pie rest for 10 minutes before serving. The pie pieces will not be as set as the one in the picture, but do not let that deter you. They are delicious whether they look like a piece of pie or not!
7. Keep reading to get pieces that look like a pie. You will need to refrigerate the pie before serving and warm up each individual piece. Personally, I like mine not so pretty right out of the oven! If you have tomatoes that need to be used, make this today!
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Molly’s Tomato Pie (Copycat)
- 4 Cups Medium Tomatoes, 8-10
- 3 Cups Swiss Cheese
- 1/2 Cup Mayonnaise
- 2 Tbsp. Dried Onions
- 1 tsp. Dried Basil
- 1 tsp. Salt
- 1 Unbaked Pie Crust (Recipe Below)
- 1 Cup Butter
- 2 1/2 Cup Flour
- 1/2 tsp. Salt
- 4-5 Tbsp. Ice Cold Water
- Preheat oven to 400°.
- Cut the tomatoes into small pieces.
- Grate the Swiss cheese.
- Mix tomatoes, cheese, mayonnaise and spices in a bowl. Pour into prepared, unbaked piecrust.
- Place pie dish in the oven and bake for 35 minutes or until everything is bubbly and has a nice, crispy, brown crust on top.
- Take out of the oven and let cool for 10 minutes before serving.
- Don't be surprised if the pieces of pie fall apart when you dish them up. They still taste delicious!
- Grate the butter on a cheese grater. It makes the most perfect small pieces for a pie crust.
- Add the flour and salt to a bowl. Add the butter shavings. Stir to make sure every piece of butter is coated with flour.
- Get a glass and put ice in it and fill it with water. Add one tablespoon at a time to the butter/flour mixture. Use a large wooden spoon to stir. Keep adding tablespoons of water until the mixture starts to hold its shape. Use your hands to push the dough together to make a ball of dough. Keep pushing the dough together until all the small pieces of flour have been incorporated and the dough is smooth.
- Divide the dough and make two small discs. Mold them into a circle about a half inch thick. Put these in a plastic bag and put them in the refrigerator for at least 30 minutes. You will not believe how easy it is to roll out the dough if you do this step. Believe me, it makes a huge difference! You will only need one disc for tomato pie.
- Flour the surface you are going to use to roll out the dough. Lay out the disc of dough and use a rolling pin to flatten. It will need some pressure at first, but keep going until the dough is about 12 inches in diameter. Get a pie dish and place the dough in it.
- Use your fingers to push the dough into the plate and then cut off the edges leaving a one inch edge around the outside of the pie plate.
- Use your fingers to roll this edge underneath until it meets the edge of the pie plate. Place two fingers on the edge of the dough and use the thumb from your other hand to push up from underneath in between your two fingers. Keep doing this around the dish until all the edges have been fluted.
Delicious! The buttery crust and tangy, creamy tomato base were perfection.
I am so glad you liked it!