Ultimate Tomato Pie
Makes 1 (9-inch) deep-dish pie
  • 2½ pounds (1,134 grams) vine-ripened tomatoes, sliced crosswise ¼ inch thick
  • 2 teaspoons (6 grams) kosher salt, divided
  • Cheesy All-Butter Pie Dough (recipe follows)
  • 2 cups (227 grams) finely shredded Monterey Jack cheese
  • 1 cup (150 grams) chopped yellow onion
  • ¾ cup (168 grams) mayonnaise
  • ½ cup (18 grams) thinly sliced fresh basil
  • 1 large egg (50 grams), lightly beaten
  • ¼ teaspoon ground black pepper
  • Garnish: fresh basil leaves
  1. Line baking sheets with paper towels. Place tomato slices on prepared pans; sprinkle with 1 teaspoon (3 grams) salt. Let stand at room temperature for 30 minutes; pat dry. Let stand for 30 minutes; pat dry.
  2. On a lightly floured surface, roll Cheesy All-Butter Pie Dough into a 13-inch circle (about ⅛ inch thick). Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim edges to ½ inch beyond edge of plate. Roll edges under, and crimp as desired. Freeze for 15 minutes, or refrigerate for 30 minutes.
  3. Position oven rack in bottom third of oven. Preheat oven to 425°F (220°C).
  4. In a medium bowl, stir together cheese, onion, mayonnaise, sliced basil, egg, pepper, and remaining 1 teaspoon (3 grams) salt. Spread half of cheese mixture (about 300 grams) in bottom of prepared crust. Layer half of tomato slices in an overlapping pattern on top of cheese mixture in crust. Top with remaining cheese mixture; top with remaining tomato slices.
  5. Bake until golden brown, center is set, and an instant-read thermometer inserted in center registers 175°F (80°C), 40 to 45 minutes, covering crust with foil after 25 to 30 minutes of baking to prevent excess browning. Let cool completely. Serve at room temperature. Garnish with basil leaves, if desired. Cover and refrigerate for up to 2 days.
Salting the tomato slices draws out excess moisture before baking to prevent a soggy piecrust and watery filling. This process also results in a more intense tomato flavor and suppresses any bitterness, producing a sweeter tomato flavor.

Alternating the cheese mixture and the tomatoes helps bind everything together while baking, making the pie slice easily and creating beautiful layers.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/baking-school-depth-ultimate-tomato-pie/