Amish Tomato Pie


A summer savory pie is made with fresh tomatoes and a thick, cheesy filling. This pie requires a lot of preparation, but it is definitely worth the time. On mountain evenings in the summer, I adore this pie. Enjoy alongside cold iced tea.

Prep Time: 20 minutes
Cook Time: 1 Hour 20 minutes
Additionnal Time: 1 Hour
Total Time: 2 Hours 40 minutes


  • 1 pastry for a pie crust
  • 2 pounds of heirloom tomatoes
  • 1 pound tomatoes
  • 1 cup diced raw bacon
  • ½ cup sliced leek
  • 2 cups grated white Cheddar cheese
  • ½ cup grated Fontina cheese
  • ½ cup mayonnaise
  • ½ cup fresh basil
  • 1 egg
  • 1 tbsp Dijon mustard
  • 1 pinch salt and ground black pepper



  1. For roughly one hour, refrigerated pie dough.
  2. Set the oven to 425 degrees Fahrenheit (220 degrees C). A baking sheet should be put on the bottom oven rack.
  3. Heirloom tomatoes should be cut into 1/2-inch rounds. Use your fingers to remove seeds. Lay out six slices on some paper towels or a clean cloth, then top with more paper towels or a different clean cloth. On a wire rack, arrange the remaining slices. Roma tomatoes should also be sliced into 1/2-inch pieces, their seeds removed, and placed on the rack.
  4. To line a 9-inch deep dish pie pan, use the dough. Two pieces of aluminum foil should be used to completely cover the area. Place pie weights or dried beans inside.
  5. On the bottom rack of the preheated baking sheet, bake the pie crust. Put the tomatoes up higher on the rack. Lower the temperature to 400 °F (200 degrees C). Bake for 12 to 15 minutes, or until the edges of the pie crust have just begun to color and the bottom has lost its translucent raw appearance.
  6. Remove the foil and the weights with care. To keep the crust’s edges from burning, wrap them with foil. To prevent the pie crust from blowing up, prick the bottom with a fork. Return the pie crust to the bottom rack and bake for an additional 8 minutes, or until the bottom begins to brown.
  7. Remove the pie crust, then let it cool. The tomatoes should be baked for an additional 40 minutes or until wilted. Take out and let cool. Turn the oven back on.
  8. In a large skillet, add the bacon. Cook, stirring regularly, for about 5 minutes, or until part of the fat has been rendered. Add the chopped leek. Cook for another 5 minutes, or until the leeks are softened and browned and the bacon is crisp. On paper towels, drain the bacon, then let it cool.
  9. In a bowl, combine the bacon-leek mixture with the cheddar, fontina, mayonnaise, basil, egg, and mustard. Add salt and pepper to taste. To mingle, blend.
  10. On the pie crust’s bottom, distribute 1/3 of the mixture. Place half of the roasted tomatoes on top, overlapping Roma and heritage varieties. Place the leftover roasted tomatoes on top of the mixture after spreading another third of the mixture over the tomatoes. The final third of the mixture should be added, followed by a decorative pattern of thinly sliced fresh tomatoes. To prevent the pie crust’s edges from burning, place foil around them, being careful not to let it touch the tomatoes.
  11. For about 40 minutes, bake until the top is bubbling and golden. Before serving, complete cooling.


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