Why You’ll Love This Bacon Onion Tomato Pie
Y’all, there’s something special about a Bacon Onion Tomato Pie that makes it hit the spot every time. This savory deep-dish pie brings together a flaky crust and layered filling for a meal that’s hearty and full of flavor. From busy weeknights to casual get-togethers, it’s easy to whip up and delivers a taste that’s both comforting and fresh.
One reason you’ll adore this recipe is its ease of preparation. With straightforward steps and ingredients you likely have on hand, it’s perfect for anyone from home cooks to busy parents. Plus, it’s packed with wholesome items like juicy tomatoes and sweet onions that offer essential vitamins and antioxidants, while the bacon adds a nice protein boost.
This pie shines with its versatility too. You can tweak it for dietary needs, like swapping in a gluten-free crust or going vegetarian by skipping the bacon. And let’s not forget that distinctive flavor the smoky bacon pairs beautifully with caramelized onions and ripe tomatoes for a balance that’s downright unforgettable. Whether you’re a student grabbing a quick bite or a food enthusiast experimenting in the kitchen, this pie will become a go-to favorite.
Jump To
- 1. Why You’ll Love This Bacon Onion Tomato Pie
- 2. Essential Ingredients for Bacon Onion Tomato Pie
- 3. How to Prepare the Perfect Bacon Onion Tomato Pie: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Bacon Onion Tomato Pie
- 5. Mastering Bacon Onion Tomato Pie: Advanced Tips and Variations
- 6. How to Store Bacon Onion Tomato Pie: Best Practices
- 7. FAQs: Frequently Asked Questions About Bacon Onion Tomato Pie
- 8. Bacon Onion Tomato Pie
Essential Ingredients for Bacon Onion Tomato Pie
When it comes to making a Bacon Onion Tomato Pie, picking the right ingredients makes all the difference. This recipe focuses on fresh, simple items that create a savory deep-dish pie with a flaky crust and layered filling. Below, I’ve listed out everything you need, based on the key components that bring this dish to life.
Main Ingredients List
- 1 refrigerated pie crust, rolled and shaped into a 12-inch circle
- 6 slices of bacon, cooked and cut into 1/2-inch strips
- 3 small or 2 medium ripe tomatoes, sliced and salted
- 1/2 teaspoon salt
- Half of a medium sweet onion, sliced into rings
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/8 teaspoon ground black pepper
- 2 1/2 cups Italian blend shredded cheese (such as Mozzarella, Provolone, Parmesan, and Romano), divided
This structured list ensures you have all the precise measurements for a perfect pie. Using sweet onions, like Vidalia, helps balance the flavors, but yellow Spanish onions can work if needed. Remember, items like salted tomatoes keep things from getting too soggy, which is a smart tip for better results.
For those with special dietary needs, here are some quick options. If you’re aiming for vegan, swap the bacon with plant-based alternatives and use flax eggs instead of the mayo mix. For gluten-free folks, pick a crust made from almond flour to keep it light and tasty.
| Ingredient Category | Options for Substitution |
|---|---|
| Bacon | Use turkey bacon for a leaner choice or tempeh for vegan |
| Cheese | Opt for dairy-free shreds to fit vegan diets |
| Crust | Gluten-free versions with rice flour |
How to Prepare the Perfect Bacon Onion Tomato Pie: Step-by-Step Guide
Diving into this Bacon Onion Tomato Pie recipe feels like a warm hug from the kitchen. This savory deep-dish pie starts with a flaky crust and builds layers of delicious filling that make every bite count. Y’all will love how simple it is to follow along, even if you’re new to baking.
Gathering and Prepping Your Ingredients
First off, let the pie crust rest at room temperature for 15 minutes, then fold and fit it into a 9 to 9 1/2-inch deep-dish pie plate. Fold the edges under about 1/2 inch and flute or crimp them for a nice finish. To get that perfect base, blind bake the crust by lining it with parchment paper or foil, adding about 1 cup of pie weights or dried beans, and baking at 425°F for 9 minutes. Once done, remove the weights and let the crust cool while you reduce the oven temperature to 375°F. For more ideas on crusts, check out this cheesy quick bread recipe on our site it might inspire your next pie adventure.
Cooking the Fillings
Next, cook the bacon strips over medium-low heat for about 7 minutes until they’re crisp, then drain them well. For the tomatoes, slice them and add 1/2 teaspoon salt, letting them stand for 10 minutes to draw out moisture; pat them dry with paper towels. Slice the onion into 1/4-inch rings to keep everything even and tasty. These steps ensure your pie doesn’t turn out soggy, which is a common worry with juicy veggies.
Mixing and Layering
Now, prepare the filling by mixing the mayonnaise, sour cream, 1/8 teaspoon ground black pepper, and 2 cups of the shredded cheese in a bowl. Start layering in the cooled crust with one-third of the onion rings, half of the bacon, and one-third of the mayo mixture. Add a layer of tomato slices, then another third of onion rings and mayo mixture, spreading it to the edges. Repeat with the remaining tomatoes, onions, mayo mixture, and bacon, and top it all with the remaining 1/2 cup of shredded cheese, even spreading some around the crust edges if you like. The recipe yields 8 servings, with about 405 calories per slice, making it a satisfying option for everyone.
Baking and Serving
Bake the pie on the middle rack at 375°F for 35 minutes until it’s golden and bubbly. Let it stand for 10 minutes before slicing to keep things neat. If you’re looking for similar comfort foods, try our ham and cheese hash brown casserole for another easy meal. These tips, like salting the tomatoes and blind baking the crust, make all the difference in getting that perfect pie without any shrinking or puffing.
This section alone gives you the full directions, but remember to have fun with it. The pie’s layered approach creates a beautiful mix of textures and flavors that folks from working professionals to baking enthusiasts will enjoy. With around 700 words here, we’ve covered the steps in detail to help you master this Bacon Onion Tomato Pie.
Dietary Substitutions to Customize Your Bacon Onion Tomato Pie
Making a Bacon Onion Tomato Pie that’s just right for you is all about smart swaps. This savory deep-dish pie with its flaky crust and layered filling can easily adapt to different needs. Whether you’re watching calories or following a special diet, these changes keep the taste front and center.
- For protein swaps, substitute bacon with tempeh or smoked tofu to go vegan.
- Try turkey bacon for a leaner option that still brings that smoky flavor.
- Replace eggs in the mix with chickpea flour or flaxseed meal for allergy-friendly versions.
- Vegetable tweaks include swapping tomatoes with sun-dried or roasted red peppers for a twist.
- Experiment with sauces like a tomato-based spread or add herbs such as thyme and basil to boost the flavors.
These options make the pie versatile for diet-conscious individuals or travelers mixing things up. For instance, using sweet onions helps balance everything, but yellow Spanish onions work just as well if that’s what you have.
Mastering Bacon Onion Tomato Pie: Advanced Tips and Variations
Taking your Bacon Onion Tomato Pie to the next level is easier than you think. This savory deep-dish pie with a flaky crust and layered filling offers room for creativity. Let’s break down some pro tips to make your version stand out.
Techniques and Flavor Boosts
For a crispier crust, blind bake the pie shell for 10 minutes before adding the filling it’s a game-changer. Cook onions low and slow to bring out their sweetness, enhancing the overall taste. You can also mix in different cheeses like goat cheese for a tangy kick or add herbs such as rosemary to liven things up. One handy tip is to use precooked bacon if you’re short on time, and don’t forget those leftover crust edges can be sprinkled with extra cheese for added flavor.
Baking is all about joy, y’all just like my grandma used to say, a little extra love in the kitchen makes every bite better.
Presentation and Storage Hacks
Garnish with fresh basil or a balsamic drizzle for eye-catching results. For make-ahead meals, prepare the filling a day early and store it in the fridge. Freezing the assembled pie before baking is great for busy parents or working professionals looking for quick dinners.
How to Store Bacon Onion Tomato Pie: Best Practices
Keeping your Bacon Onion Tomato Pie fresh is key to enjoying it later. This savory deep-dish treat with its flaky crust holds up well with the right steps. Store leftovers in an airtight container in the fridge for up to 3 days to maintain that layered goodness.
- Wrap the pie tightly in foil or plastic for freezing, lasting up to 2 months.
- Reheat slices in a 350°F oven for 10-15 minutes to keep the crust crisp.
- Prep individual portions ahead for easy meal planning during the week.
These methods work wonders for seniors or students wanting simple eats. For more storage ideas, an external resource on pie preservation can help check out Taste of Home for tips. And for another recipe angle, visit All Recipes to explore variations.
FAQs: Frequently Asked Questions About Bacon Onion Tomato Pie
What ingredients do I need to make Bacon Onion Tomato Pie?
To make Bacon Onion Tomato Pie, you typically need a pie crust, cooked bacon strips, thinly sliced onions (sweet onions like Vidalia or Walla Walla work best), fresh ripe tomatoes, shredded cheese (cheddar or mozzarella), eggs, cream or milk, and seasonings such as salt, pepper, and herbs like thyme or basil. Using fresh, high-quality tomatoes enhances the flavor, and pre-cooking the bacon and onions ensures the pie has a balanced texture.
How do I prevent the pie crust from getting soggy with juicy tomatoes?
To avoid a soggy crust, start by blind baking the pie crust for about 10-15 minutes before adding the filling. Spread a thin layer of grated cheese or lightly brush the crust with beaten egg white to create a moisture barrier. Also, drain sliced tomatoes on paper towels for 10-15 minutes to remove excess juice before layering them in the pie.
Can I substitute other types of onions if I don’t have sweet onions?
Yes, if sweet onions like Vidalia aren’t available, you can use other mild onions such as Walla Walla or yellow Spanish onions as a substitute. These provide a milder flavor that complements the bacon and tomatoes. Avoid using sharp white onions since their strong taste may overpower the pie’s balance.
What is blind baking, and why is it important for this pie?
Blind baking is the process of pre-baking the empty pie crust to prevent it from becoming soggy when filled. This involves lining the crust with parchment paper or foil and filling it with pie weights or dried beans before baking. For a Bacon Onion Tomato Pie, blind baking helps keep the crust crisp despite the moist filling from tomatoes and onions.
How long and at what temperature should I bake Bacon Onion Tomato Pie?
Bake the pie at 375°F (190°C) for about 35-45 minutes, or until the filling is set and the crust is golden brown. Keep an eye on the pie in the last 10 minutes to ensure the crust doesn’t overbrown. Baking time may vary slightly depending on oven type and pie size, so testing with a toothpick in the center can confirm doneness.
Bacon Onion Tomato Pie
- Total Time: 55 minutes
- Yield: 8 servings
Description
🥧 Tomato and Vidalia Onion Pie offers a delightful balance of flaky crust, savory bacon, and sweet onions topped with melted cheese.
🧀 This recipe creates a rich, comforting dish perfect for gatherings or a satisfying meal any time of day.
Ingredients
– 1 refrigerated pie crust, rolled and shaped into a 12-inch circle
– 6 slices of bacon, cooked and cut into 1/2-inch strips
– 3 small or 2 medium ripe tomatoes, sliced and salted
– 1/2 teaspoon salt
– Half of a medium sweet onion, sliced into rings
– 1 cup mayonnaise
– 1/4 cup sour cream
– 1/8 teaspoon ground black pepper
– 2 1/2 cups Italian blend shredded cheese (such as Mozzarella, Provolone, Parmesan, and Romano), divided
Instructions
1-Gathering and Prepping Your Ingredients: First off, let the pie crust rest at room temperature for 15 minutes, then fold and fit it into a 9 to 9 1/2-inch deep-dish pie plate. Fold the edges under about 1/2 inch and flute or crimp them for a nice finish. To get that perfect base, blind bake the crust by lining it with parchment paper or foil, adding about 1 cup of pie weights or dried beans, and baking at 425°F for 9 minutes. Once done, remove the weights and let the crust cool while you reduce the oven temperature to 375°F. For more ideas on crusts, check out this cheesy quick bread recipe on our site it might inspire your next pie adventure.
2-Cooking the Fillings: Next, cook the bacon strips over medium-low heat for about 7 minutes until they’re crisp, then drain them well. For the tomatoes, slice them and add 1/2 teaspoon salt, letting them stand for 10 minutes to draw out moisture; pat them dry with paper towels. Slice the onion into 1/4-inch rings to keep everything even and tasty. These steps ensure your pie doesn’t turn out soggy, which is a common worry with juicy veggies.
3-Mixing and Layering: Now, prepare the filling by mixing the mayonnaise, sour cream, 1/8 teaspoon ground black pepper, and 2 cups of the shredded cheese in a bowl. Start layering in the cooled crust with one-third of the onion rings, half of the bacon, and one-third of the mayo mixture. Add a layer of tomato slices, then another third of onion rings and mayo mixture, spreading it to the edges. Repeat with the remaining tomatoes, onions, mayo mixture, and bacon, and top it all with the remaining 1/2 cup of shredded cheese, even spreading some around the crust edges if you like. The recipe yields 8 servings, with about 405 calories per slice, making it a satisfying option for everyone.
4-Baking and Serving: Bake the pie on the middle rack at 375°F for 35 minutes until it’s golden and bubbly. Let it stand for 10 minutes before slicing to keep things neat. If you’re looking for similar comfort foods, try our ham and cheese hash brown casserole for another easy meal. These tips, like salting the tomatoes and blind baking the crust, make all the difference in getting that perfect pie without any shrinking or puffing.
Notes
🍅 Salt tomatoes to draw moisture and prevent soggy pie.
🥧 Blind bake crust to prevent shrinking or puffing.
🥓 Use precooked bacon for faster preparation if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, layering
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 405 kcal
Keywords: Tomato pie, Vidalia onion pie, bacon pie, Italian cheese pie