Chaiwalla’s Famous Tomato Pie Recipe

As usual…I’ve been getting requests for one of the most popular recipes in our archives: Chaiwalla’s Famous Tomato Pie!  Most people’s tomatoes this year were a bit slow in ripening but they’re here now! Keep this recipe handy for when you have more tomatoes than you know what to do with…OR buy them especially to make this delicious pie.  Buy local tomatoes at Rock Steady Farm just north of Millerton; Big Rock Community Farm in Stanfordville and Silamar Farm Stand, just south of  Millerton or your favorite farmers market.

Originally posted 9/7/2011

It’s that time of year again. More tomatoes than you know what to do with and this is the perfect way to use at least some of them.

This was one of the most popular dishes at our 25th Anniversary Farm to Table Grazing Party so we thought we’d share it with you! Below is the often-requested famous tomato pie recipe from Chaiwalla Tea House in Salisbury, CT.  (2018 update: Sadly, Chaiwalla is no longer open BUT we still have the recipe to remind us of this wonderful establishment.)

If you enjoy making your own crust, by all means, follow the recipe! If you’re short on time, like me, you can also use refrigerated pre-made crusts (like Pillsbury) from the store.  The recipe calls for basil, chives or scallions…I use a whole lot of fresh basil!


  • 2 c flour
  • 1/2 c butter (1 stick)
  • 4 t baking powder
  • 3/4 c milk (adjust for biscuit-dough consistency)

Mix in food processor or by hand. Divide in half, for bottom and top crusts.


  • 2 pounds fresh tomatoes, peeled and sliced (or two 28 oz cans plum tomatoes)
  • Chopped basil, chives, or scallions
  • 1 1/2 c sharp cheddar
  • 1/3 c mayonnaise
  • 2 T lemon juice


Roll bottom crust on floured surface and line 9″ pie plate.

Fill crust with thinly sliced tomatoes. Sprinkle with chopped herbs. Cover with 1 cup grated cheddar. Mix mayonnaise with lemon juice and drizzle over cheese. Cover with remaining with 1/2 cup cheddar.

Roll out remaining crust. Cover pie and pinch the edges to seal. Cut steam vents.

Bake at 400 deg. for about 25 minutes. If not serving directly from the oven, re-heat before serving to melt the cheese.



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