Rustic Amish Summer Tomato Pie Recipe

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Last week we enjoyed zucchini patties; this week it’s all about vine-ripened tomatoes. When I say vine-ripened, I mean the flavorful kind that ripen on the plant—not those supermarket tomatoes that were picked green and artificially colored. Fresh, fully ripened tomatoes make a big difference in both taste and texture.

Not everyone loves tomatoes, and that’s okay. But for those who do, tomatoes are endlessly versatile. I can spend an entire season canning salsas, pizza sauce, marinara, ketchup, and barbecue sauce. Yet there’s something unbeatable about a thick slice of a freshly picked tomato on a sandwich. Tomato salsa always reminds me of my mother, who has long been a fan. I can’t taste fresh tomato salsa without remembering her serving it to guests or bringing it to gatherings. Small food memories like that stay with you.

Tomatoes also transform well into casseroles and pies. One favorite that stands out is a tomato pie shared by my sister-in-law about ten years ago. It uses a biscuit-like crust and layered tomato slices, creating a dish that’s more pie than pizza—rich, comforting, and perfect for summer gatherings.

This spring a reader named Ivy sent us heirloom tomato seeds, including a variety called Mortgage Lifter. We planted them and watched them sprout—my children were delighted to help. Julia and Austin have been staking and suckering the plants. For gardeners: some remove suckers and strip lower leaves to focus energy on fruit production, and this year we followed that method to help our plants produce bigger, healthier tomatoes.

Below you’ll find photos of the tomato pie we make at home. It may look a bit like a deep-dish pizza, but the crust and filling make it a true pie. The combination of a flaky, biscuit-style crust, bacon, cheese, and ripe tomatoes makes it a simple but satisfying summer main course.

🍅 Homemade Summer Tomato Pie

This tomato pie is a great way to highlight ripe summer tomatoes. The crust is simple and tender, and the filling balances creaminess, smoky bacon, and fresh tomato flavor. It serves about six and makes a lovely main course or a generous side.

📋 Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 cup shortening
• 1/2 cup sour cream

Pie filling

• 3/4 cup mayonnaise
• 1 cup shredded cheese (cheddar works well)
• 1 small can mushrooms (optional)
• 8 strips bacon, cooked and crumbled
• 1 tablespoon chopped green pepper
• 1 tablespoon chopped onion
• 3 medium tomatoes, peeled and sliced

🖨️ Full Recipe & Instructions

1. Make the crust: In a bowl, combine the flour, baking powder, salt, and dried basil. Cut in the shortening until the mixture is crumbly. Stir in the sour cream, cover, and refrigerate for 30 minutes. Press the dough into the bottom and up the sides of a 9-inch pie pan.
2. Prepare the filling: In another bowl, combine the mayonnaise, shredded cheese, mushrooms (if using), crumbled bacon, chopped green pepper, and chopped onion. Mix until well combined.
3. Assemble: Layer half of the tomato slices over the crust, spread half of the mayo-cheese mixture over the tomatoes, then repeat with the remaining tomato slices and topping. For variation, sprinkle a little basil, oregano, chives, or even a pinch of brown sugar between layers.
4. Bake: Bake at 350°F for about 35 minutes, or until the top is golden brown and the filling is bubbly. Let cool slightly before slicing. Serves 6.
5. Notes: You can substitute your favorite biscuit crust or use Bisquick instead of the crust recipe. Salad dressing may be used in place of sour cream and mayo if desired.

🍅 More Amish Tomato Recipes

Try other simple summer favorites like tomato-based cakes, homemade tomato soup, or salads using cherry tomatoes. These fresh-fruit recipes celebrate peak-season flavor and are easy to adapt to your pantry.