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Peach pie makes a fine dessert (heck, it even makes a fine breakfast). But if you're having a hard time justifying eating a leftover slice for supper—and if you're staring down a garden full of vegetables—there's an easy way make a meal: Bake yourself a savory pie. Their crusts are less sweet than usual (think buttermilk and cornmeal instead of butter and sugar), yet their contents still rely on summer's bounty for serious flavor.

A crucial element to savory tomato pies is cheese: Art Smith's Tomato Pie uses grated cheddar or Pepper Jack and Parmesan, the perfect foil for yellow and red baby pear tomatoes. Bon Appetit's Tomato and Cheddar Pie is heavy on the extra-sharp cheddar, plus some Parmesan too. And Williams-Sonoma's Savory Skillet Pie gets some kick from the one-two punch of cheddar and bacon.

Why should sweet pies get all the love this summer?

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