What is an Amish pie?

Amish pies are homemade dishes made from simple, quality ingredients like tomatoes, cheese, and fresh herbs. They emphasize taste and tradition.

How to make tomato pie not soggy?

Salt and drain tomatoes, bake the crust beforehand, and avoid watery fillings.

Utica, NY and Philadelphia are both known, each with unique takes.

Utica’s is cheeseless and cold. Philly’s is thinner with some cheese. Amish Tomato Pie is warm, cheesy, and homey.

A savory Amish classic packed with fresh tomatoes, crispy bacon, creamy cheese, and a flaky pie crust—perfect for a summer brunch or cozy dinner.

Scale

Preheat oven to 375°F (190°C).
Roll out the pie crust and press into a 9-inch pie dish.
Slice the tomatoes, sprinkle with salt, and place them on paper towels to drain excess moisture.
Cook the bacon in a skillet until slightly crispy, then add leeks and sauté until soft.
In a mixing bowl, combine mayonnaise, cheeses, egg, mustard, basil, salt, and pepper.
Layer half the tomatoes into the crust, followed by half the bacon and leek mixture.
Spoon half the cheese mixture over the layers.
Repeat layering with remaining ingredients.
Bake the pie for 45–50 minutes until golden and bubbling.
Let rest 10 minutes before slicing and serving.

Use a mix of heirloom and Roma tomatoes for depth of flavor and texture. Draining tomatoes is key to prevent sogginess.

Keywords: amish tomato pie, tomato recipe, savory pie, heirloom tomato pie