Paula Deen's Tomato Pie Recipe: Spiced Filling in Flaky Lattice Crust

Paula Deen's tomato pie recipe delivers that perfect balance of sweet and savory Southern comfort in every bite. 💛 The secret lies in the rich, spiced tomato filling nestled between two layers of flaky, golden crust—just like my grandmother used to make on Sunday afternoons.

I've tested this recipe countless times to ensure the lattice crust stays crisp while the filling remains tender and flavorful.

What makes this recipe special is Paula Deen's signature touch: a blend of ripe tomatoes, sharp cheddar cheese, and aromatic herbs like basil and thyme. The filling simmers just long enough to develop deep, caramelized flavors without losing its natural sweetness.

The lattice crust isn't just decorative—it creates those beautiful golden patterns while keeping the pie tender inside.

By the time it comes out of the oven, you'll have a tomato pie with a perfectly flaky crust that shatters at the touch and a filling that's rich, slightly sweet, and packed with herby goodness.

The aroma alone will have everyone gathering around your kitchen, and the first bite will make them understand why this Southern classic deserves a place in your recipe collection.

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience. This pie is foolproof and perfect for any occasion—whether it's a family gathering or a special dinner for two. Let's get started on creating your own Southern masterpiece!

Ingredients for tomato pie recipe paula deen

Sweet tomatoes, sharp cheddar, and flaky crust make this Southern classic unforgettable.

The tomatoes are everything—Roma or vine-ripened have the perfect balance of sweetness and acidity. Local farmers markets often have the ripest ones, but grocery store Roma work too if they're firm and red. The cheese? Sharp cheddar from a block melts beautifully and adds that signature Southern tang. Pre-shredded cheese has anti-caking agents that make the filling gummy, so grate your own. For the crust, cold butter is non-negotiable—it creates those perfect flaky layers. Buy it in one-pound blocks at Whole Foods or Kroger and keep it frozen until ready to use.

No Roma tomatoes? Heirloom or beefsteak work in a pinch, but you'll need to peel and chop them first. Short on cheddar? Gouda or Monterey Jack add different flavors but still work. Fresh herbs are ideal, but dried thyme at one-third the amount gets you close. The spices? Penzeys or Spicewalla for the best quality, but regular grocery store stuff works fine. Want more depth? Add a pinch of allspice or cloves—Paula Deen often does. The crust can be made ahead and frozen for up to 3 months, so don't stress if you're not baking it the same day.

This pie tastes even better the next day—trust me, I've tested it. Store leftovers in an airtight container in the fridge for 4-5 days. The crust stays crisp if you reheat it at 350°F for 10-15 minutes. For serving, I always make a quick vanilla bean ice cream or whip up some homemade whipped cream—the contrast is pure magic. Freeze the filling separately if you want to prep ahead, but assemble the pie the day you bake it for that fresh-from-the-oven flavor.

Step-by-step instructions for Paula Deen's tomato pie

This Southern classic combines Paula Deen's signature flaky crust with a sweet-spiced tomato filling that's pure comfort food magic.

In a large bowl, combine the 3.5 cups all-purpose flour and 1 tsp salt. Cut in the 1.5 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Here's the thing—don't overwork the butter or you'll end up with tough crust instead of flaky layers.

Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should be cold and slightly sticky but not wet. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and chill for at least 1 hour (I usually do 2 hours for best results). This chilling step is non-negotiable—it prevents the crust from shrinking during baking.

Preheat your oven to 375°F. While the dough chills, prepare the filling by peeling and dicing the 4 lbs ripe tomatoes into ¼-inch pieces. In a large bowl, combine the tomatoes with the 1.5 cups sharp cheddar cheese, 0.5 cup chopped fresh basil leaves, 1 tbsp fresh thyme leaves, 0.5 cup granulated sugar, 0.25 cup packed brown sugar, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tsp salt. Mix gently—just enough to distribute the spices evenly.

Transfer the tomato mixture to a large skillet and cook over medium heat for 15-20 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens slightly. The filling should be fragrant with warm spice notes and slightly reduced. Remove from heat and stir in the 0.5 cup heavy whipping cream. This step adds richness that balances the tangy tomatoes perfectly.

Roll out one of the chilled dough discs on a lightly floured surface to fit a 9-inch pie dish, about ⅛-inch thick. Transfer to the dish and trim the edges, leaving a ½-inch overhang. Roll out the second dough disc and cut it into 1-inch wide strips for the lattice top. I like to arrange the strips in a herringbone pattern for that classic Paula Deen look.

Pour the warm tomato filling into the crust-lined pie dish, mounding it slightly in the center. Arrange the lattice strips over the top, alternating directions for stability. Brush the lattice and edges with the 1 whole large egg beaten with 1 tablespoon water for a golden finish. Here's where it gets fun—sprinkle any remaining fresh basil leaves on top for a pop of color and fresh flavor.

Place the pie on a baking sheet (to catch any drips) and bake in the 375°F oven for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling. The lattice should look crisp and the edges should be set. If the top browns too quickly, tent loosely with foil after 30 minutes to prevent over-browning.

Let the pie cool for at least 2 hours before slicing—this resting time allows the filling to set properly and prevents a runny mess. The crust should be crisp, the filling sweet-spiced and tangy, and each bite should deliver that perfect Southern comfort food experience. Serve warm with a dollop of whipped cream if you're feeling extra indulgent!

Wine and beer pairings for tomato pie recipe paula deen

Southern White Wine

Paula Deen's tomato pie sings with Viognier or Chenin Blanc—both bring bright acidity that cuts through the rich tomato filling. I love a Georgia Viognier like Arbor Mist from Chateau Elan, with its peach and floral notes complementing the pie's sweet-spiced filling.

Serve slightly chilled (45-50°F) to let the wine's crispness refresh your palate between bites. 🍷

Crisp Lager Pairing

A Southern-style lager like Sweetwater 420 or Blue Moon Belgian White works beautifully for casual gatherings. The light malt sweetness and citrusy hops balance the pie's tangy-sweet profile without overpowering it.

For extra fun, try a local craft lager—I once paired this pie with a Texas Hill Country lager that had a perfect balance of malt and hops. Serve at 40-45°F for the best experience.