Two years ago I stumbled upon the deliciousness that is tomato pie. The framework for this recipe can be credited to Paula Deen, but it has been played with enough, to call it my own.
Before giving this pie a shot, make sure you have fully ripe tomatoes. I know, I know it’s tempting, what with the bacon and basil, but just sit tight and wait. Don’t ruin this with a tomato that has seen the inside of a refrigerator. Fine, you won’t ruin it, but. . . it’ll be worth it.
Some people get very persnickety about the bottom crust. You have three options:
- Blind bake -pre-bake the bottom crust- but know that you will absolutely have to protect the edge of your pie during the real baking and I hate putzing around with foil like that
- Instead of draining the seeded tomato slices in a colander you can do so on a clean flour sack towel it doesn’t have to be that particular one, you just don’t want to end up with linty tomatoes. Bleh.
- Suck it up and deal with it because it’s delicious.
Double Crust Tomato, Onion, and Bacon Pie Recipe Ingredients
- 1 recipe pie crust (9″ pie) – feel free to cheat and use refrigerated pie crust if you’re in a hurry and sometimes I am
- 4 very ripe tomatoes
- 1/2 medium onion
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded Monterey jack cheese
- 3 slices bacon crumbled
- 3 TBSP cream cheese or mayonnaise*
- 1 tsp dried basil, divided -If you have fresh, use a small handfull and cut into a chiffonade -fancy word meaning thin raggy strips
- salt/pepper to taste
*It absolutely must be mayonnaise, not low-fat and for the love of all that is holy not miracle whip
Tomato Pie Recipe Instructions
Core each tomato. This is simply a matter of removing the hard area around the stem. Cut each tomato in half through the equator. Use your finger to scoop the seeds out and into the trash or sink. Then slice each tomato. Place the sliced tomatoes in a colander over a large bowl or the sink, sprinkle with salt and pepper. Allow this to sit while preparing the other ingredients.
Preheat the oven to 425F. Slice the onion very thinly. No, thinner. No, thinner still, we want the Calista Flockhart of onions.
In a bowl combine the cheese, bacon, and 3TBSP mayo. Mix thoroughly.
Carefully lay the bottom pie crust in a 9″ pie plate. Arrange a layer of tomatoes, sprinkle with half the sliced onion and 1/2 tsp dried basil.
Repeat the first layer with the remaining tomatoes, onion, and basil.
Top with cheese mixture. Add the second crust, seal the edges, and cut slits in the top.
Bake for 45 minutes, checking after 30. Use the foil trick from the pie crust recipe to protect the edges of the crust.
Allow the pie to cool for 10 minutes (at least) on a wire rack. If you can wait longer to slice the pie, the cheese won’t be as runny.
We look at each other and say, but we LIKE the cheese to be runny.
***Submitted to: Mouthwatering Mondays***
Want to make some more savory pies? Try these delicious recipes!