Description
A delectable savory pie featuring a crispy crust filled with layers of juicy ripe tomatoes, savory crumbled bacon, and sweet caramelized onions, all held together by a rich and creamy cheddar cheese and mayonnaise binder. This recipe is the perfect way to enjoy the fresh flavors of summer in a comforting and satisfying dish.
Ingredients
Scale
- 1 deep-dish pie crust (store-bought or homemade), pre-baked
- 6–8 slices of thick-cut bacon, cooked until crisp and crumbled
- 2–3 medium ripe tomatoes, sliced and drained on paper towels
- 1 large sweet onion, thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Fresh basil or chives for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- If using a homemade crust, prepare and pre-bake it according to your recipe’s directions. For a store-bought crust, bake as directed on the package until lightly golden. Let the crust cool completely.
- While the crust is cooling, cook the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the skillet and let it drain on paper towels. Once cooled, crumble the bacon.
- In the same skillet, using the rendered bacon fat (or a little olive oil), sauté the thinly sliced onion over medium heat until softened and lightly caramelized, about 10-15 minutes.
- Pat the sliced tomatoes with paper towels to remove as much excess moisture as possible.
- In a medium bowl, combine the shredded cheddar cheese, mayonnaise, sour cream, and garlic powder. Season with salt and pepper to taste and mix until well combined.
- To assemble the pie, sprinkle half of the crumbled bacon and half of the sautéed onions over the bottom of the cooled pie crust.
- Arrange a layer of the sliced tomatoes over the bacon and onions.
- Spread half of the cheese and mayonnaise mixture evenly over the tomatoes.
- Repeat the layers with the remaining bacon, onions, tomatoes, and cheese mixture.
- Bake for 30-35 minutes, or until the top is golden brown and bubbly.
- Let the pie cool for at least 15-20 minutes before slicing and serving. This will help the filling to set.
- Garnish with fresh basil or chives, if desired.
Notes
-
- Draining the tomatoes is a crucial step to prevent a soggy pie.
- For extra flavor, use a mix of different colored heirloom tomatoes.
- Ensure the pie crust is completely cooled before adding the filling to maintain its crispness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: The Ultimate Bacon Onion Tomato Pie