Bacon Onion Tomato Pie

Bacon Onion Tomato Pie is the perfect bridge between summer comfort and hearty flavor. When garden tomatoes peak and everyone craves something savory and satisfying, this pie always finds its way onto my table. Creamy and crisp with smoky bacon and sweet onions, it is a celebration of simple ingredients that tastes like you fussed all afternoon.

I fell in love with this pie while searching for a cozy brunch dish and it quickly became the surprise hit of our family gatherings. It is one of those recipes that disappears fast and everyone asks for the secret.

Ingredients

• Deep-dish pie crust: Look for a sturdy frozen or refrigerated crust so it can hold the generous filling
• Thick-cut bacon: Quality bacon gives the best flavor and texture Try to buy from the butcher or choose a brand with minimal additives
• Large yellow onion: Sweet onions balance the bacon You want clear layers and no mushy spots
• Medium tomatoes: Choose ripe but firm tomatoes Drain on paper towels to avoid a soggy pie
• Shredded cheddar cheese: Sharp cheddar works best Shred it yourself if possible for better melt and flavor
• Mayonnaise: Adds richness and helps create that creamy top Use a good quality mayo for best taste
• Sour cream: Brings tang which brightens the filling Full fat sour cream works best
• Salt and pepper: Essential for seasoning Taste as you assemble especially if your bacon is salty

Step-by-Step Instructions

Prepare the Pie Crust:

Place the deep-dish pie crust in your pie pan Make sure edges are pressed firmly and allow to chill while you prepare the filling It prevents shrinking

Cook the Bacon:

Fry the thick-cut bacon over medium heat until brown and crispy Transfer to a paper towel lined plate and let cool Crumble into bite-sized pieces

Sauté the Onions:

Slice onions thinly then cook them slowly over medium-low heat until soft and golden about ten to twelve minutes This builds a sweet savory base for the pie

Prep the Tomatoes:

Slice medium tomatoes and let them drain on paper towels Pat tops dry You want the tomatoes juicy but not dripping for the perfect slice later

Layer the Filling:

Scatter the sautéed onions on the bottom of your chilled pie crust Layer the drained tomato slices and top with crumbled bacon Make sure each layer is even

Mix the Creamy Topping:

In a bowl blend together shredded cheddar cheese mayonnaise and sour cream until smooth Season lightly with salt and pepper Spoon this mixture over the layered filling and smooth with a spatula

Bake to Perfection:

Bake the assembled pie at three hundred seventy five degrees until the top is golden and the filling bubbles around the edges about thirty to thirty five minutes

Cool Before Slicing:

Let the pie cool at least fifteen minutes before slicing It helps the cheesy top set and makes serving cleaner

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The cheese topping forms a rich almost spreadable layer my kids beg for around lunch time The smell always reminds me of weekends at my aunt’s house where this pie was her signature brunch dish and everyone tried to sneak seconds

Storage Tips

Bacon Onion Tomato Pie stores well in the fridge for up to three days Cover the pie tightly with plastic or foil and chill To reheat warm slices in a low oven so the crust stays crisp or microwave for short bursts if you are in a hurry

Ingredient Substitutions

No cheddar Cheese Swap in mozzarella or monterey jack for a milder flavor Whole milk greek yogurt can be used in place of sour cream If fresh tomatoes are out of season use well drained canned plum tomatoes in a pinch

Serving Suggestions

Serve warm for brunch or dinner with a crisp green salad or fresh fruit For an elegant touch garnish with chopped fresh basil or sliced green onions It is a great make ahead main for potlucks picnics or holiday spreads

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Cultural and Historical Context

Tomato Pie is a southern classic with countless family variations This version with onions and bacon nods to both the rich breakfast flavors of the American South and the garden bounty of tomato season It is a dish built for sharing with friends and family around the table

Recipe FAQs

→ How do I keep the pie from getting soggy?

Be sure to drain the sliced tomatoes and sauté the onions until golden. Pre-baking the pie crust can also add extra crispness.

→ Can I use a different cheese instead of cheddar?

Yes, you can use Monterey Jack, Swiss, or a blend for different flavor profiles and melt qualities.

→ Is this pie served hot or cold?

Let the pie cool slightly after baking. It is best served warm to highlight the creamy texture and melted cheese.

→ How can I make this pie vegetarian?

Omit the bacon and consider adding sautéed mushrooms or roasted red peppers to maintain a hearty filling.

→ Can I prepare this in advance?

The pie can be assembled ahead and chilled, then baked before serving. Leftovers reheat well in the oven.