Bacon Onion Tomato Pie: A Savory Southern Classic
There’s something magical about a bacon, onion tomato pie fresh from the oven. The flaky crust holds layers of crispy bacon, caramelized onions, and juicy tomatoes all bound together with a creamy, cheesy filling. It’s the perfect summer dish when tomatoes are at their peak.
This savory pie works beautifully for brunch, lunch, or a light dinner. The combination of smoky bacon, sweet onions, and tangy tomatoes creates incredible depth of flavor. Best of all, it looks impressive but comes together easily with simple ingredients you probably already have.
Why You’ll Love This Recipe
This bacon, onion tomato pie is comfort food at its finest. The buttery crust pairs perfectly with the savory filling, while the cheese adds richness without being overwhelming. It’s a recipe that feels fancy enough for guests but simple enough for weeknight cooking.
The key to this pie’s success is properly preparing each component. Salting the tomatoes removes excess moisture, caramelizing the onions brings out their sweetness, and crisping the bacon adds that essential smoky crunch. These steps ensure your pie stays perfectly firm, never soggy.
You can make this ahead and serve it warm or at room temperature, making it ideal for potlucks and picnics. It also reheats beautifully, so leftovers taste just as good the next day.
Ingredient Notes
Tomatoes: Use ripe but firm tomatoes for the best texture. Roma or beefsteak varieties work wonderfully because they have less moisture. Heirloom tomatoes add beautiful color and complex flavor when they’re in season.
Bacon: Thick-cut bacon provides the best texture and flavor. Cook it until crispy so it stays crunchy even after baking. You’ll need about 6-8 slices depending on size.
Cheese: A combination of sharp cheddar and mozzarella gives you both flavor and meltability. You can also use Gruyère for a more sophisticated twist. Freshly grated cheese melts better than pre-shredded.
Crust: A store-bought pie crust works perfectly and saves time. If you’re making homemade, a butter-based crust complements the filling best. Pre-baking prevents a soggy bottom.
How to Prevent a Soggy Pie
The secret to a perfect bacon onion tomato pie is moisture control. Slice your tomatoes and lay them on paper towels, then sprinkle generously with salt. Let them sit for 30 minutes to draw out excess water, then pat them completely dry.
Don’t skip the pre-baking step for your crust. Blind baking for 10-12 minutes creates a barrier that keeps the filling from soaking through. Brush the crust with beaten egg white before adding the filling for extra protection.
Caramelize your onions slowly over medium-low heat until golden and sweet. This process evaporates their moisture while concentrating their flavor. Properly cooked onions won’t release liquid during baking.
Read More: Shrimp Dirty Rice Skillet: A One-Pan Cajun Dinner
Step-by-Step Instructions
Start by preparing your tomatoes as described above while your oven preheats. Cook the bacon until crispy, then crumble it once cooled. In the same pan, use a bit of the bacon fat to caramelize your sliced onions for 15-20 minutes.
Roll out your pie crust and fit it into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork, line with parchment and pie weights, then blind bake at 375°F for 10-12 minutes. Remove weights and bake 5 more minutes until lightly golden.
Layer half the bacon in the crust, followed by the caramelized onions and dried tomato slices. Mix mayonnaise, cheese, and seasonings in a bowl, then spread over the tomatoes. Top with remaining bacon and a final sprinkle of cheese. Bake at 350°F for 35-40 minutes until golden and set.
Bacon Onion Tomato Pie: A Savory Southern Classic
Course: DinnerCuisine: American SouthernDifficulty: Easy8
servings25
minutes50
minutes1
hour15
minutesA classic Southern savory pie loaded with crispy bacon, caramelized onions, and fresh tomatoes in a creamy cheese filling. Perfect for brunch or dinner.
Ingredients
1 (9-inch) pie crust, store-bought or homemade
3 medium tomatoes, sliced ¼-inch thick
1 tablespoon salt (for draining tomatoes)
8 slices thick-cut bacon
1 large sweet onion, thinly sliced
1½ cups sharp cheddar cheese, shredded
½ cup mozzarella cheese, shredded
½ cup mayonnaise
2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
½ teaspoon black pepper
¼ teaspoon garlic powder
1 egg white (for brushing crust)
Directions
- Prep the tomatoes: Lay tomato slices on paper towels, sprinkle both sides with salt, and let sit for 30 minutes. Pat completely dry with fresh paper towels.
- Cook the bacon: Fry bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove to paper towels, then crumble once cooled. Reserve 1 tablespoon bacon fat in the pan.
- Caramelize onions: Add sliced onions to the bacon fat and cook over medium-low heat for 15-20 minutes, stirring occasionally, until golden and sweet. Set aside to cool.
- Prepare the crust: Preheat oven to 375°F. Roll out pie crust and fit into a 9-inch pie dish. Prick bottom with a fork. Line with parchment paper and fill with pie weights. Bake for 10-12 minutes, remove weights, brush with egg white, and bake 5 more minutes. Reduce oven to 350°F.
- Make the filling: In a medium bowl, combine 1 cup cheddar cheese, mozzarella, mayonnaise, basil, pepper, and garlic powder. Mix until well combined.
- Assemble the pie: Sprinkle half the bacon in the bottom of the pre-baked crust. Layer caramelized onions over bacon, then arrange tomato slices on top. Spread cheese mixture evenly over tomatoes. Top with remaining bacon and sprinkle with remaining ½ cup cheddar.
- Bake: Place pie on a baking sheet and bake at 350°F for 35-40 minutes, until top is golden brown and filling is set. If crust edges brown too quickly, cover with foil or a pie shield.
- Cool and serve: Let pie cool for 15-20 minutes before slicing. Serve warm or at room temperature.
Notes
- Make ahead: You can assemble the pie (without baking) up to 4 hours ahead. Cover and refrigerate, then bake when ready.
Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 10-12 minutes. - Tomato tip: Don’t skip the salting step—it’s crucial for preventing a watery pie.
Cheese swaps: Try Gruyère, Swiss, or pepper jack for different flavor profiles.
Vegetarian option: Omit bacon and add sautéed mushrooms or extra caramelized onions for depth.
| Nutrient | Per Serving |
|---|---|
| Calories | 490 |
| Total Fat | 37g |
| Sugars | 4g |
| Protein | 22g |
| Dietary Fiber | 2g |
Serving Suggestions
This bacon, onion tomato pie shines as the centerpiece of a casual meal. Serve it alongside a crisp green salad with vinaigrette to balance the richness. Arugula with lemon dressing works particularly well.
For brunch, pair it with fresh fruit and mimosas. The pie is substantial enough to be the main dish but light enough not to feel heavy. It’s also perfect for picnics since it tastes delicious at room temperature.
Leftovers make an excellent lunch option. Reheat a slice gently in the oven or enjoy it cold straight from the fridge. The flavors actually deepen overnight.
Storage and Reheating Tips
Store leftover pie covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 3 days, maintaining its texture and flavor beautifully.
To reheat, place slices on a baking sheet in a 350°F oven for 10-12 minutes until warmed through. This method keeps the crust crispy instead of soggy. Avoid microwaving if possible, as it can make the crust tough.
You can freeze an unbaked or baked pie for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator before baking or reheating.
Frequently Asked Questions
Can I use a different type of crust?
Absolutely! A puff pastry crust creates a flakier, lighter texture, while a whole wheat crust adds nuttiness. You can even make this crustless by heavily greasing your pie dish and adding an extra egg to the filling for structure.
Why is my pie watery?
The most common culprit is not properly draining the tomatoes. Salt them generously and let them sit for the full 30 minutes, then pat them bone-dry. Also, ensure your onions are fully caramelized, not just softened, and that your bacon is completely crispy.
Can I make this ahead for a party?
Yes! Assemble the entire pie up to 4 hours before baking, cover with plastic wrap, and refrigerate. When guests arrive, pop it in the oven. You can also bake it the day before and serve at room temperature, which is traditional for Southern tomato pie.
