Green Tomato Pie
Makes 1 (10-inch) pie
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 3 pounds green tomatoes, sliced ¼ inch thick
  • 2 teaspoons kosher salt, divided
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Gruyère cheese
  • ¾ cup mayonnaise
  • 1 large egg, lightly beaten
  • ½ cup thinly sliced fresh basil
  • 3 tablespoons chopped fresh dill
  • ¼ teaspoon ground black pepper
  • ⅔ cup chopped red onion
  • Garnish: fresh dill
  1. On a lightly floured surface, unroll piecrusts and stack on top of each other; roll crusts to a 14-inch circle. Transfer crust to a 10-inch cast-iron skillet, pressing into bottom and up sides. Fold edges of crust under, and crimp as desired. Refrigerate for 30 minutes.
  2. Preheat oven to 400°.
  3. Top crust with a piece of parchment paper, letting ends extend over sides of skillet; add pie weights. Bake for 15 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool on a wire rack for 15 minutes. Reduce oven temperature to 375°.
  4. Meanwhile, place tomato slices on paper towels; sprinkle 1 teaspoon salt all over both sides of tomato slices. Let stand at room temperature for 30 minutes. Blot off excess salt and moisture with paper towels.
  5. In a medium bowl, stir together cheeses, mayonnaise, egg, basil, dill, pepper, and remaining 1 teaspoon salt until well combined. Sprinkle onion in bottom of prepared crust. Spread one-third of cheese mixture onto onion. Layer half of tomatoes on cheese mixture, overlapping as needed. Repeat layers with remaining cheese mixture and remaining tomatoes, ending with cheese mixture.
  6. Bake until golden brown and center is set, 40 to 45 minutes. Let cool completely on a wire rack before serving. Garnish with dill, if desired.
KITCHEN TIP: Unlike tomato pies made with ripe tomatoes, you do not need to seed the green tomatoes for this; simply salting them is sufficient to remove excess moisture.
Recipe by Southern Cast Iron at