During my first summer living in Charleston, I decided to do a deep-dive into the famous tomato pie. I had eaten it before then—in fact, I used to make it when I lived up North—but frankly, nothing compares to local ingredients. It must be those low-country breezes that make Southern tomato pie such a delicacy.
In my research, I found versions made with everything from tomatoes simply mixed with mayonnaise and then baked, to more elaborate combinations with added layers of bacon, greens, okra, crackers, and even cornbread. Some versions called for spreading Dijon mustard on the pie shell to add an extra layer of flavor.
