Date:  June 2, 2024  |   Story: Tiffany Adams  |   Photography: Rett Peek  |   Producer: Stephanie Maxwell Newton  |  

Delight your taste buds with this easy-to-make Southern summer staple

If summer gardens held popularity contests, tomatoes would probably take the cake—or should we say the pie?

They’re easy to grow, produce a bountiful harvest from just two or three plants, and—oh yeah—they taste amazing. People looking to get their hands on a few often head to farmers markets on Saturday mornings or, better yet, dig into the soil of their own backyards in hopes of keeping a fresh crop on the table from June through September. With varieties like Plum Dandy Romas, Better Boy and Celebrity red tomatoes, and heirlooms such as Arkansas Traveler and Bradley all taking to local conditions, there’s no shortage to be found in your corner of the state.

And while some days call for a simple plate of tomato slices topped with salt and pepper or even a classic BLT, tomato pie has become a crowdpleaser for diners of all ages. Often touted as being akin to pizza, the cheesy, buttery gooeyness of this deep-dish delicacy is definitely worthy of a fork and knife—and, perhaps, a glass of iced tea. But don’t take our word for it. Try your hand at this recipe using your favorite Arkansas-grown tomatoes.

According to the University of Arkansas Cooperative Extension Service, 95 percent of all American gardens include tomatoes, and they’re the most popular garden vegetable (or fruit, if you prefer) in The Natural State.

Arkansas Tomato Pie Recipe

SHOP

1 store-bought, 9-inch deep dish pie crust
3-4 large tomatoes
1 teaspoon salt
4 slices cooked bacon, chopped
3 scallions, thinly sliced
1 large egg, lightly beaten
1 ½ cups shredded cheddar cheese
¼ cup grated Parmesan cheese
¼ cup basil leaves, thinly sliced (plus extra for garnish)
¾ cup mayonnaise
2 teaspoons cornstarch
1 tablespoon cornmeal
fresh ground black pepper

PREPARE

Adjust oven rack to the bottom third position and preheat oven to 450°F. Slice tomatoes into ¼-inch thick slices and remove seeds. Place tomatoes in a single layer on a paper towel-lined baking sheet and sprinkle with salt; let stand for 30 minutes. Meanwhile, combine bacon, scallions, egg, cheddar cheese, Parmesan cheese, basil, mayonnaise, and cornstarch to create the filling. Set aside.

Place pie crust (do not thaw prior to assembling) in a 9-inch, deep dish glass or ceramic pie plate. Sprinkle cornmeal over the crust. Use paper towels to gently press salted tomato slices until dry, then arrange about one third of the slices on the bottom of the crust. Spoon half of the filling over the tomatoes, then cover with another layer of sliced tomatoes. Add the remaining filling, then top with a final layer of sliced tomatoes. Sprinkle with fresh ground black pepper.

Bake for 10 minutes, then lower temperature to 325°F and continue baking for about 40 minutes, or until crust is golden brown. (Tip: Tent the pie with foil for the last 20-25 minutes if necessary to avoid over-browning.) Let cool slightly on a wire rack and garnish with fresh basil before serving.