Let Me Tell You About This Pie (And Maybe My Pie Plate Disaster)
Okay, so bacon onion tomato pie. Honestly, I didn’t even know this was a “thing” until my aunt brought it to a family picnic and everyone (even the picky eaters, you know the type) just about dove in face-first. I tried making it myself a week later and, well, let’s just say my first attempt ended up half-stuck to the pie plate because I forgot to grease it. Rookie mistake. Anyway, since then, I’ve probably made it two dozen times, always tweaking something because that’s just who I am in the kitchen. Sometimes I even hide a wedge for myself at the back of the fridge. Is that bad?
Why You’ll Love This (Or, Why My Family Does Anyway)
I make this when tomatoes are actually worth eating—late summer, mostly—and my family goes a bit bonkers for it. It’s got all the good stuff: crispy bacon, sweet onions, lots of juicy tomatoes, and, not gonna lie, a heap of cheese glued together with a bit of mayo. (Sounds odd, but trust me.) I used to get stressed about the crust getting soggy. But then I just leaned into it—sometimes soggy is kinda delicious when it’s soaking up bacon-y goodness, right? Oh, and my teenager says it makes even the store-bought tomatoes taste “almost fancy.” High praise, right?
What You’ll Need (Substitutions Welcome!)
- 1 deep dish pie crust (store-bought is fine, though my grandmother always insisted on homemade. I’ve honestly used both and no one noticed.)
- 6-8 slices of bacon (I’ve swapped in pancetta before, or even turkey bacon when I’m feeling virtuous)
- 1 large onion, thinly sliced (Red, yellow, or whatever’s rolling around in your pantry)
- 3-4 medium ripe tomatoes, sliced (I sometimes use cherry or grape tomatoes if that’s what I’ve got—just halve them)
- 1 1/2 cups shredded cheese (cheddar is classic, but mozzarella or a bit of Swiss work too. Actually, I once threw in a handful of pepper jack and nobody complained)
- 1/2 cup mayonnaise (yep, I’ve tried Greek yogurt for a lighter spin. It’s… okay, but mayo is better)
- Fresh herbs (basil, parsley, or chives—optional, but they make you feel like you’ve got your life together)
- Salt and pepper (don’t be shy, but taste as you go)
How I Make It (With Some Shortcuts, Don’t Judge)
- Blind bake your crust: Pop your pie crust in a 400°F (200°C) oven for about 8-10 minutes, just so it doesn’t go full soup mode once you add the fillings. Sometimes I skip the pie weights. Sometimes I regret it.
- Cook the bacon: Fry bacon in a skillet until crisp. I always sneak a piece—quality control, right? Set aside on paper towels.
- Soften the onions: In the bacon drippings (because flavor!) cook your onions over medium-low heat until they’re golden and soft. Takes about 10 minutes. Don’t panic if they look a bit wonky at first; they always mellow out.
- Deal with the tomatoes: Lay tomato slices on paper towels, sprinkle with a bit of salt, and let them chill out for 10 minutes. This pulls out some of the water, so your pie isn’t a puddle. Sometimes I forget and it’s still fine—just a bit messier.
- Layer it up: Into your crust goes half the tomatoes, a scatter of onions, and half the bacon (crumble it over). Then a layer of cheese. Repeat. If you’re feeling fancy, arrange the top tomatoes in a spiral. I rarely bother.
- Mix the topping: Stir the mayo (or yogurt, but see above) with the rest of the cheese and any chopped herbs. Spread this over the top like you’re frosting a cake. It won’t be perfect; don’t sweat it.
- Bake: Into the oven (still at 400°F) for about 30 minutes, until it’s all bubbly and golden. If the edges get too brown, just tent with foil. Or don’t. I’ve done both and lived to tell the tale.
- Cool and serve: Let it sit at least 10 minutes before slicing. Or don’t, if you like molten cheese burns. Up to you.
Notes I Wish I’d Known Earlier
- Mayo on top really is the secret glue. I tried skipping it once and the pie just kinda fell apart. Lesson learned.
- If your tomatoes are super juicy, really do give them some time on the paper towels. Otherwise, you’ll have a small lake in your pie plate.
- Actually, I think this tastes better the next day—if you can wait that long.
How I Tinker With It (And Yes, I’ve Made Mistakes)
- Sometimes I swap in goat cheese for a tangy kick. Pretty good, but it doesn’t melt as smoothly.
- I made it with spinach once. Didn’t love it. The spinach got weirdly slippery.
- Red pepper flakes sprinkled between layers? Spicy kick, but my kids stage a revolt. Your call.
Equipment (Or Just Use What You’ve Got)
- Pie dish (I use a glass one, but a metal pan or even a square baking dish works. Once, I attempted it in a cast iron skillet—turned out amazing.)
- Sharp knife (for those wobbly tomatoes)
- Frying pan (doesn’t have to be fancy)
- Mixing bowl
- If you don’t have a rolling pin for homemade dough, honestly, a wine bottle will do in a pinch. Ask me how I know!
How Long Does It Last (Not Long, Trust Me)
Leftovers keep in the fridge for about 2-3 days, tightly covered. But honestly, in my house it never lasts more than a day. I once tried freezing a slice—wasn’t a disaster, but the texture got a bit funky. Wouldn’t really recommend it unless you just hate wasting food.
How I Like to Serve It (My Kids Have Opinions)
I love this pie warm with a simple green salad (sometimes straight from the bag, don’t tell anyone). My daughter insists on ketchup, which I don’t get, but hey, I pick my battles. And if you want a heavier meal, toss in a bowl of soup on the side. This tomato soup recipe is the business if you want to double down on tomato flavor.
Pro Tips Learned the Hard Way
- Once I tried rushing the cooling stage—big mistake. The cheese slid all over and I basically had pie soup. Be patient, at least for 10 minutes.
- Sometimes my crust shrinks up the sides while blind baking. Now I prick it all over with a fork and use parchment plus a handful of dried beans. Actually, I think rice works too.
- Don’t overmix the mayo and cheese—just fold until combined or it gets kinda gloopy.
Questions I Actually Get Asked (Or Have Googled Myself)
- Can I use green tomatoes? Yep! It’ll be tangier, but still tasty. Maybe add a pinch of sugar if you want.
- What if I hate mayo? Honestly, the flavor isn’t strong after baking, but you can try sour cream or Greek yogurt. It’s a bit different, though—more tart.
- Can you make it ahead? For sure. I think it’s even better the next day, cold or reheated. Just cover it well. Oh, and check out these freezer meal ideas if you’re in prep mode.
- Does it work with a gluten-free crust? Yes, just be gentle—some crumble more than others. Or, if you’re feeling wild, make it crustless. I did that once and served it like a frittata.
- Is this basically a quiche? Not quite—no eggs, more cheese, different vibe. But you could definitely call it a cousin.
- What if I don’t have fresh herbs? Dried work in a pinch, just use less. Or skip them. It’s your kitchen!
Honestly, if you’ve got tomatoes and bacon and a bit of cheese, you’re halfway there. Sometimes I even eat a slice straight from the fridge standing at the counter at midnight (don’t judge). For more tasty pie inspiration, King Arthur has a solid classic version you might want to peek at. Anyway, let me know how yours turns out—or what you change, because I’m always looking to steal a good idea!
Ingredients
- 1 9-inch unbaked pie crust
- 6 slices bacon, chopped
- 1 large yellow onion, thinly sliced
- 2 large ripe tomatoes, sliced
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
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2In a skillet over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of bacon fat.
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3Add the sliced onion to the skillet and cook in the reserved bacon fat until soft and golden, about 8 minutes. Remove from heat.
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4Layer half of the tomato slices on the bottom of the pie crust. Top with half of the cooked onions and bacon. Repeat layers with remaining tomatoes, onions, and bacon.
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5In a bowl, mix together shredded cheddar cheese, mayonnaise, chopped basil, salt, and pepper. Spread this mixture evenly over the top of the pie.
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6Bake for 35-40 minutes, or until the top is golden and bubbly. Let cool for 10 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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