Bacon Onion Tomato Pie

A rustic, soul-satisfying dish that transforms ordinary ingredients into an extraordinary meal. With roots in Southern American cooking traditions, this heirloom-worthy recipe showcases summer tomatoes at their peak while delivering comfort food satisfaction.

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Course: Brunch, Main Course

Cuisine: American, Southern

Keyword: Bacon Pie, Tomato Pie, Savory Pie, Bacon Onion Tomato Pie

Prep Time: 30

Cook Time: 55

Draining Time: 30

Total Time: 1 25

Servings: slices

Calories: 425kcal

Equipment

9-inch Pie Plate
Skillet
Paper towels

Ingredients

For the Crust

1 pre-made refrigerated pie crust or homemade pastry for a 9-inch pie
1 egg white lightly beaten (for brushing)

For the Filling

6 medium-sized ripe tomatoes preferably heirloom varieties
1 tsp salt for drawing moisture from tomatoes
8 slices thick-cut bacon cooked and crumbled
2 medium sweet onions thinly sliced
2 tbsp butter
1 tbsp brown sugar
2 cups sharp cheddar cheese shredded
1/2 cup mayonnaise
1/4 cup fresh basil leaves chopped
2 tbsp fresh thyme leaves
1 tbsp Dijon mustard
2 cloves garlic minced
freshly ground black pepper to taste

Instructions

Slice tomatoes into 1/4-inch rounds and place them on paper towels. Sprinkle with salt and let them sit for 20-30 minutes to release excess moisture. Pat dry with additional paper towels.
In a large skillet over medium-low heat, melt butter and add sliced onions with brown sugar. Cook slowly for 15-20 minutes, stirring occasionally until onions are golden and jammy.
Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch pie plate, crimping the edges decoratively. Brush with beaten egg white and blind bake for 10 minutes until just beginning to set.
In a medium bowl, combine the shredded cheese, mayonnaise, basil, thyme, Dijon mustard, and minced garlic. Mix thoroughly until well incorporated.
Begin layering your pie: start with a third of the cheese mixture spread over the bottom of the par-baked crust. Follow with half the tomatoes, half the caramelized onions, and half the bacon crumbles. Repeat layers, finishing with the remaining cheese mixture on top.
Bake for 35-40 minutes until the top is golden brown and bubbling. If the crust edges brown too quickly, cover them with foil.
Allow the pie to rest for at least 15 minutes before slicing – this resting period allows the flavors to meld and ensures clean slices.

Notes

For a lighter version, substitute half the mayonnaise with Greek yogurt.

The key to preventing a soggy pie is properly draining the tomatoes.

Gruyère cheese can be used instead of cheddar for a nuttier flavor profile.

Vegetarians can swap bacon for smoked tempeh or mushrooms.

Nutrition

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