Amish Tomato Pie


This savory Amish tomato pie made with fresh tomatoes and a rich, cheesy filling is a summertime treat. There's a lot of prep work involved, but it's well worth it.

Side view of a deep dish savory pie garnished with sliced tomatoes and fresh basil with a large slice cut out of it
Prep Time:
1 mins
Cook Time:
1 hrs 20 mins
Additional Time:
15 mins
Total Time:
1 hrs 36 mins
1 9-inch pie


  • 1 (9 inch) pie crust pastry

  • 2 pounds heirloom tomatoes

  • 1 pound Roma 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, torn into small pieces

  • 1 large egg

  • 1 tablespoon Dijon mustard

  • salt and ground black pepper to taste


  1. Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lowest oven rack.

  2. Press pastry into a 9-inch deep-dish pie plate. Cover pastry with two layers of aluminum foil, then add pie weights or dried beans.

  3. Slice heirloom and Roma tomatoes into 1/2-inch-thick rounds. Remove seeds with your fingers and discard. Transfer six heirloom slices to a paper towel-lined plate; cover with more paper towels and set aside for decorating the pie. Arrange remaining heirloom slices and all Roma slices on a wire rack.

  4. Place pie crust onto the baking sheet in the preheated oven. Place the wire rack with tomatoes onto a higher rack. Reduce the oven temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.

  5. Leaving tomatoes in the oven, remove pie crust and carefully lift out the foil and weights. Cover the edges with foil to prevent them from burning. Poke a fork several times into bottom of crust to keep it from puffing up. Return pie crust to the baking sheet and bake until the bottom is light golden brown, about 8 more minutes. Remove from the oven and let cool.

  6. Continue baking tomatoes until wilted, 15 to 20 more minutes (for a total of 40 minutes). Remove tomatoes from the oven and let cool, about 15 minutes. Keep the oven on.

  7. While the tomatoes are cooling, cook bacon in a large skillet over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add leek; cook until bacon is crisp and leek is soft and brown, about 5 minutes. Transfer mixture to a paper towel-lined plate and let cool, about 5 minutes.

  8. Combine Cheddar, Fontina, mayonnaise, basil, egg, mustard, salt, and pepper in a bowl. Add bacon-leek mixture and mix until well combined.

  9. Spread 1/3 of the cheese mixture into pie crust, then arrange 1/2 of the roasted tomatoes over top, alternating heirlooms and Romas; repeat layers once more. Spread remaining cheese mixture over top, then gently press reserved fresh heirlooom slices into cheese in a decorative pattern. Cover the edges with foil, leaving tomatoes uncovered.

  10. Bake until browned and bubbly on top, about 40 minutes. Let cool completely before serving.

Nutrition Facts (per serving)

469 Calories
37g Fat
19g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 469
% Daily Value *
Total Fat 37g 47%
Saturated Fat 14g 68%
Cholesterol 82mg 27%
Sodium 730mg 32%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 17g
Vitamin C 23mg 114%
Calcium 326mg 25%
Iron 2mg 10%
Potassium 527mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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