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Southern Tomato and Fresh Corn Pie

Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Vegetarian
Cuisine Vegetarian
Servings 6


  • 1 unbaked pie crust – I used a Pillsbury refrigerated pie crust
  • 2 pounds of fresh, ripe, firm tomatoes
  • 1 teaspoon salt
  • 1 teaspoon Old St Augustine Datil Zest Spice Blend
  • 1/4 teaspoon black pepper
  • 1/2 cup mayonnaise
  • 1/3 cup Old St Augustine Jalapeño Onion Relish
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 cup shredded Parmesan or Asiago cheese, divided
  • 1 1/2 cups fresh corn kernels (cut from 3 ears of corn)  *May substitute 1 can of whole kernel corn, well drained and patted dry.
  • 2 1/2 Tablespoons fresh basil leaves, chopped or cut into ribbons


  • Preheat oven to 425 degrees F.
  • Place the pie crust into a deep dish pie plate.  Fold edges over and crimp.
  • Line pie shell with foil and fill with pastry weights or dried beans.
  • Bake for 20 minutes at 425 degrees F..
  • Remove from oven and cool about 30 minutes.
  • Reduce oven temperature to 375 degrees F.
  • Slice tomatoes and place in single layer on paper towels.  Sprinkle with 1 teaspoon salt if desired.  (This helps take some of the moisture out of the tomatoes, and in my opinion, is much preferable to seeding the tomatoes to get rid of the juice.)
  • Meanwhile, blend together mayonnaise, pepper, Old St Augustine Datil Zest Spice Blend, Old St Augustine Jalapeño Onion Relish, lemon juice and 3/4 cup of the parmesan or asiago cheese.
  • Blot tomatoes dry with paper towels, and place single layer of overlapping tomatoes on the bottom of the pie crust.
  • Place 1/2 of the corn on top of tomatoes and sprinkle with 1 Tbsp basil leaves.
  • Repeat with another layer of tomatoes and corn and 1 Tbsp basil.
  • Spread the mayonnaise mixture evenly on top.
  • Arrange one more layer of tomatoes on top of mayonnaise and sprinkle with the remaining cheese.
  • Top with additional 1/2 Tbsp basil leaves if desired, or you may reserve them for garnish just before serving.
  • Bake for 1 hour at 375 degrees F.
  • Use foil to cover edges of pie crust to prevent over browning.
  • Remove from the oven and let rest for 15 to 20 minutes before cutting into slices.
  • This may be served warm or at room temperature.
  • Enjoy!


Variation:  Although my grandmother never did this, I have had tomato pie in Southern restaurants with cheddar cheese sprinkled throughout the layers and on top.  If you do this, use about 1 cup of grated sharp cheddar cheese, and place 1/3 cup on top of the first layer of tomatoes and corn, 1/3 cup on the second layer of tomatoes and corn, and the remainder on top of the pie just prior to baking.
Serve with a salad for a light vegetarian lunch, or as a side dish for any meal.  My grandmother always served this with a huge glass pitcher of sweet ice tea.  But then, she always had sweet tea made and ready to pour over tall glasses of ice.  I wish she was here to share this pie with me. “Goodness gracious,” she would have said!