Hattie Mae’s Tomato Pie

It’s got to be good when it’s made by Hattie Mae.

I’ll admit that’s why I decided to give it a go. It’s not like I’m a huge fan of tomatoes, but when it comes to pie and names like Hattie Mae, heck yeah, I’ll try it.

The key to making this pie delicious is making those tomatoes sweat.  Salt them generously, let them sit for 5-10 minutes, then rinse and dry with a paper towel.  You don’t want a soggy pie.  Yuck.


I have to admit I got a kick out of seeing some sweaty tomatoes.  In a scientific kind of way.

Bake the pieshell first.  Then layer: Sliced tomatoes, diced onion, salt and pepper, basil and repeat.  Like lasagna.

This is just half of it:


All done layering.  Now it gets sinful.

IMG 6071    Hattie Mae says to add one cup of mayonnaise and one cup of cheddar cheese to the mix.  Well then.  It must be done.

It will look like this before it goes in the oven:

IMG 6072
Ready to pop in the oven. That’s a lot of mayonnaise and cheese.

Or it will look like this without all that mayonnaise.

My version without all that mayo.
My version without all that mayo.

I only had a 1/3 cup of mayo in the fridge.   I added onion and basil to stretch it over the top of those tomatoes. And cheese melts.

Put it in the oven until it looks like this:

IMG 6073
This is the “One Cup Mayo” version.

You can serve it hot, warm or cold.  I prefer it warm and actually, I prefer it with less mayo. It held together better and I can do without a cup of mayo.

So good either way.

Here’s the recipe from Grits and Groceries, a restaurant in Belton, South Carolina.  They are all about comfort food.  Oh yes.  I will go there one day.

Thanks, Grit and Groceries!
Thanks, Grit and Groceries!

The Ingredients:

  • 4 sliced tomatoes
  • 1 9-inch pie shell, chilled
  • 1 c. finely diced onions
  • 1/2 cup chopped fresh herbs (choose among oregano, parsley, basil.  I went with basil. )
  • Salt and pepper to taste
  • 1 c. mayonnaise
  • 1 c. grated cheddar cheese


Preheat oven to 350 degrees.

Place tomatoes on a cookie sheet and season with salt. Allow to sit for a few minutes until some of their water is drawn out.  Rinse under cold water.  Pat dry with a paper towel.  Lay one-third of the herbs and season with salt and pepper.  Add the remaining tomatoes. Season with salt and pepper.  Combine the remaining herbs with mayonnaise and cheese in a small bowl.  Spread this mixture on top of the pie.  Bake until golden brown.

2 thoughts on “Hattie Mae’s Tomato Pie”

  1. Next time try:
    1/2 cup freshly grated Gruyère cheese
    1/2 cup freshly grated Parmigiano-Reggiano cheese
    1/4 cup mayonnaise

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