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 Recipe With Crispy Bacon 2024

Name: Bacon Onion Tomato Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
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

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