Panko-Topped Summer Tomato Pie

Summer Tomato Pie with Penny Panko Recipe

Nothing says summer in the South like tomato pie. Whether your tomatoes just came from your garden or the local Harris Teeter, this recipe is sure to take you back to grandma’s porch and sweet summertime goodness…

Ingredients

• 1 Deep Dish Pie Crust
• 2-3 Tomatoes sliced and patted dry
• Salt and Pepper
• ½ cup mayo
• 2 cups cheddar cheese, grated (or gruyere, provolone, or mozzarella)
• 8-10 leaves fresh basil, minced (or ½ teaspoon dried basil)
• ¼ cup green onion
• ½ cup Penny Panko

Instructions

1. Pre-bake/prepare pie crust according to package instructions (or make your own if you’re fancy like that)
2. Pat tomato slices dry (really dry) and layer in prepared crust with salt and pepper
3. In a separate bowl, mix cheddar cheese, mayo, basil, onion, and ¼ cup of Penny Panko
4. Spread mixture over tomato slices
5. Sprinkle remaining ¼ cup Penny Panko evenly on top of pie
6. Cover and bake at 350 degrees Fahrenheit for 35-45 min.

*Assembled pie before baking

Got more time on your hands and looking for a classic Tomato Pie recipe for your Penny Panko? Try this one from Southern Living. Add ¼ cup of Penny Panko to the filling mixture and another ¼ cup on top (or just under the final layer of tomatoes) before baking. SO GOOD.