Classic Cast Iron Skillet Tomato Pie

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There’s something special about a tomato pie made in a cast iron skillet. I learned this recipe years ago, and it’s become my go-to summer dish when tomatoes are at their best. Like most home cooks, I used to make it in a regular pie dish, but switching to cast iron changed everything – the crust gets so crispy, and the flavor is just better.

I love how simple this recipe is, especially on busy weeknights when I don’t want to deal with complicated steps or a million dishes. I usually prep the tomatoes while I’m making my morning coffee, let them drain throughout the day, and by dinner time, I’m ready to put it all together. The best part? The skillet goes straight from oven to table, which means fewer dishes to wash.

Whether you’re looking for a way to use up those garden tomatoes or just craving something comforting, this skillet tomato pie hits all the right notes. It’s become one of those recipes my family asks for again and again, especially during peak tomato season.

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What Kind of Tomatoes Should I Use?

Heirloom tomatoes are the star of this pie, and they’re worth seeking out for their rich, complex flavors and beautiful variety of colors. These old-fashioned varieties come in all sorts of shapes and sizes, from small cherry types to large beefsteaks, and each brings its own unique taste to the dish. When shopping for heirlooms, don’t worry if they look a bit odd or imperfect – that’s actually part of their charm! Look for tomatoes that feel heavy for their size and give slightly when gently squeezed, but avoid any with soft spots or bruises. If you can’t find heirloom tomatoes, regular garden tomatoes or beefsteak varieties will work too – just make sure they’re ripe and in-season for the best flavor.

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Options for Substitutions

This tomato pie is pretty flexible with substitutions, though some ingredients are key to getting that classic taste:

• Heirloom tomatoes: While heirlooms give the best flavor, you can use regular garden tomatoes or Roma tomatoes. Just make sure to remove the seeds and drain them well to prevent a soggy pie.
• Buttermilk: No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes, and use as needed.
• Fresh herbs: If fresh herbs aren’t available, use dried ones but reduce the amount to 1 teaspoon each since dried herbs are more concentrated.
• Parmesan cheese: You can swap Parmesan with Pecorino Romano or aged Asiago. Each will give a slightly different but equally good salty kick.
• Mayonnaise: This is pretty essential for the right texture, but you can use half mayo and half Greek yogurt if you want to lighten it up a bit.
• Red wine vinegar: Apple cider vinegar or white wine vinegar work just as well here.
• Cornmeal: If you’re out of cornmeal, use all flour instead, though you’ll miss out on that nice crunch in the crust.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is preventing a soggy bottom crust – combat this by laying your sliced tomatoes on paper towels and sprinkling them with salt for at least 30 minutes to draw out excess moisture. Another common mistake is overworking the pie dough, which can make it tough and chewy instead of flaky; mix just until the ingredients come together and chill the dough properly before rolling it out. When using a cast iron skillet, make sure it’s well-seasoned to prevent sticking, and pre-heat it in the oven before adding your crust – this helps create that perfectly crispy bottom. For the best flavor development, don’t skip the resting time after baking (about 15-20 minutes), which allows the filling to set and makes slicing much easier.

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What to Serve With Tomato Pie?

This Southern-style tomato pie is pretty filling on its own, but it pairs really nicely with some simple sides to round out your meal. A light mixed green salad with a lemon vinaigrette helps balance out the richness of the pie and adds a fresh crunch to your plate. If you’re serving this for dinner, try it alongside some grilled chicken or a piece of pan-seared fish – the savory pie works great as a side dish too. For casual summer gatherings, I like to serve it with corn on the cob or roasted green beans to keep that seasonal feeling going.

Storage Instructions

Keep Fresh: This tomato pie is best enjoyed the day it’s made, but you can keep leftovers in the fridge for up to 3 days. Just cover the skillet tightly with foil or transfer slices to an airtight container. Keep in mind the crust might soften a bit from the tomato juices, but it’s still really good!

Make Ahead: You can prep some components ahead of time to make assembly easier. The pie crust dough can be made up to 2 days in advance and kept in the fridge. You can also slice and drain the tomatoes up to 4 hours before baking – just keep them on paper towels in the fridge to remove excess moisture.

Warm Up: To enjoy leftover tomato pie, let it come to room temperature for about 15 minutes, then warm it in a 325°F oven for about 10-15 minutes. This helps maintain the nice texture of the crust. Add some fresh herbs on top before serving to brighten it up!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 40-50 g
• Fat: 180-200 g
• Carbohydrates: 220-240 g

Ingredients

For the pastry crust:

• 1 2/3 cups all-purpose flour
• 1/3 cup cornmeal, plus 1 tbsp for skillet
• 1 1/2 tsp kosher salt
• 3/4 cup unsalted butter, cold and diced
• 6 to 8 tbsp whole buttermilk, very cold

For the filling:

• 8 medium heirloom tomatoes, thinly sliced
• 1/2 cup small heirloom tomatoes, halved
• 2 tsp kosher salt
• 3/4 cup mayonnaise
• 1/2 cup parmesan cheese, grated
• 1 tbsp fresh thyme, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1/4 tsp ground black pepper
• 2 tsp red wine vinegar

For garnish:

• Fresh parsley, chopped
• Fresh basil, chopped

Step 1: Prepare the Dough

• 1 2/3 cups all-purpose flour
• 1/3 cup cornmeal
• 1 1/2 tsp kosher salt
• 3/4 cup unsalted butter, cold and diced
• 6 to 8 tbsp whole buttermilk, very cold

In the work bowl of a food processor, combine the all-purpose flour, 1/3 cup of the cornmeal, and kosher salt.

Pulse until well mixed.

Add the cold, diced unsalted butter, then pulse until the mixture resembles coarse crumbs.

Gradually add the cold whole buttermilk, pulsing between additions, until a dough forms.

Turn the dough out onto a lightly floured surface, shape it into a disk, cover it tightly with plastic wrap, and refrigerate until firm, at least 30 minutes.

I find chilling the dough ensures a flakier crust.

Step 2: Prepare the Skillet and Roll the Dough

• 1 tbsp cornmeal (for skillet)
• dough from Step 1

Preheat the oven to 425°F (220°C).

Sprinkle the remaining 1 tablespoon of cornmeal evenly across the bottom of a 10-inch cast-iron skillet to prevent sticking and add crunch.

On a lightly floured surface, roll the chilled dough from Step 1 into a 13-inch circle.

Fit the dough into the prepared skillet, allowing the edges to extend over the sides of the pan.