Fresh Tomato & Basil Pie


This Fresh Tomato & Basil Pie recipe is adapted from a friend’s pie, which she brought to dinner one night before she and her family moved away.  Sad to see her go but glad she shared the recipe with me.

I have always wanted to make tomato pie and this one is scrumptious!  Especially with the addition of the fresh basil.  And the crust?  So flaky and delicious, if I do say so myself.  I promise to share that in another post.

So we put in a garden this year–with the help of friends who are great at growing stuff, and canning, and freezing, and  drying, etc. Our tomatoes and basil have gone crazy!  I even made fried green tomatoes the other night. Never tried those?  Well, then that is something else I need to share later.

Fresh Tomato & Basil Pie
A scrumptious way to use fresh produce from your garden.
Write a review
  1. Pastry for 1-crust 9 inch pie
  2. 2 T. evaporated milk
  3. 4 cups sliced, firm ripe tomatoes
  4. 1 t. salt
  5. 1/8 t. black pepper
  6. 1 T. fresh basil, finely chopped
  7. 1/3 c. mayonnaise
  8. 1/3 c. Parmesan cheese, shredded
  9. 1 large clove garlic, smashed and minced
  10. whole fresh basil leaves for garnish (opt.)
  1. Preheat oven to 450 degrees F.
  2. Line pie plate with pastry. Flute the edges. Brush shell with evaporated milk.
  3. Bake shell for 5 minutes. Remove from oven. Reduce oven temperature to 350.
  4. Fill baked shell with layered, sliced tomatoes and sprinkle with salt, pepper, and chopped basil.
  5. Combine mayonnaise, Parmesan, and garlic and spread over the tomatoes.
  6. Bake at 350 degrees for approx 45 minutes, or until pie is golden brown.
Mormon Mavens

Leave a Reply

CommentLuv badge