Ree Drummond’s Easy Tomato Pie Recipe
The Pioneer Woman made a tasty tomato dinner. Here’s how to make Ree Drummond’s tomato pie recipe.
Ree Drummond’s tomato pie
Drummond says she associates tomato pie with brunch or breakfast. “I have found, especially in the warmer months of the year that tomato pie is just the perfect dinner, especially when you pair it with a salad,” says Drummond on The Pioneer Woman show.
Drummond starts by getting the pie filling ready. She mixes mayonnaise, one egg, and one egg yolk in a bowl. Then she adds salt and pepper and stirs the mixture. Next, Drummond adds a little hot sauce along with sharp cheddar and blue cheese. She tells those who don’t like blue cheese that this ingredient isn’t overwhelming. She says it just adds a little “sharpness” and “interest” to the dish. She says the flavor “always winds up being incredible” because there are a lot of tomatoes in this recipe.
Next, Drummond adds parsley, dill, and scallions. She says this is a good mixture, describing it as “cheesy, eggy, and herby.” According to her, this mix represents “all the good things in life.”
The tomato pie crust
If you’re nervous about making the pie crust, have no worries. For the pie crust, Drummond incorporates one of her superhero shortcuts and uses a store-bought crust. Her first step is to cover the bottom of the crust with cornmeal.
“It kind of gives a little bit of a nod to old cornmeal crust, and I’ve seen a lot of tomato pies that use cornmeal crust,” says Drummond. “But the other thing is, the cornmeal helps thicken the pie just a little bit. So, it’s just a nice little sprinkle to do after you get the pie crust into the pie pan.”
For the tomatoes, Drummond uses different types. She uses heirloom tomatoes, Roma tomatoes, and grape tomatoes that she cut in half. Drummond places the slices on paper towel and salts both sides of them and allows them to sit. She says this process helps drain the excess liquid from the tomatoes. “And then you won’t get a watery tomato pie,” she says.
Next, Drummond adds half of the cream mixture to the pie crust. “It’s not a quiche situation where you would pour a whole bunch of eggs into the pie pan,” says Drummond. “It’s really celebrating the tomatoes themselves.”
Baking the tomato pie
Drummond cooks the tomato pie at 425 degrees for about 15 to 20 minutes. She places foil around the edge of the crust to keep it from browning. Afterward, she reduces the heat to 375 degrees and bakes it for another 30 minutes.
“After it bakes, you have to take it out and let it sit for about an hour,” says Drummond. She adds extra parsley to the top of the pie. Drummond says he loves that she doesn’t have to pull out the pie and serve it immediately. “You can just kind of pull it out and take your time,” she says.
The tomato pie is a hit with Drummond’s family. Her daughter, Alex, rates her mom’s tomato pie as a 10 out of 10. You can find the complete ingredients list and directions here.
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