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Bacon Onion Tomato Pie

Savory Southern-style pie loaded with crispy bacon, caramelized onions, fresh tomatoes, and sharp cheddar cheese in a flaky crust.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Brunch, Dinner
Cuisine: American, Southern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pie
  • 1 pre-made pie crust or homemade pastry dough
  • 8 strips thick-cut bacon
  • 2 large yellow onions thinly sliced
  • 4 medium ripe tomatoes sliced into 1/4-inch rounds
  • 2 cups sharp cheddar cheese shredded
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 large eggs beaten
  • 1 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 0.25 tsp paprika
  • fresh basil leaves optional, for garnish

Equipment

  • 9-inch deep-dish pie pan
  • Large skillet
  • Mixing bowls
  • Baking sheet

Method
 

  1. Preheat your oven to 375°F (190°C) and position the rack in the center of the oven for even baking.
  2. Roll out your pie crust and fit it into a 9-inch deep-dish pie pan, crimping the edges decoratively and refrigerating while you prepare the filling.
  3. Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes, then transfer to paper towels to drain and cool before crumbling into bite-sized pieces.
  4. Pour off all but 2 tablespoons of bacon grease from the skillet, then add the sliced onions and cook over medium-low heat, stirring occasionally, until deeply caramelized and golden brown, approximately 25-30 minutes.
  5. While the onions cook, arrange the tomato slices on paper towels and sprinkle lightly with salt to draw out excess moisture, letting them sit for 15 minutes before patting dry.
  6. In a medium mixing bowl, combine the shredded cheddar cheese, mayonnaise, sour cream, beaten eggs, flour, garlic powder, black pepper, and paprika, whisking until smooth and well incorporated.
  7. Spread the caramelized onions evenly across the bottom of the prepared pie crust, creating a flavorful base layer.
  8. Arrange half of the dried tomato slices over the onions in a single layer, slightly overlapping if necessary to cover the surface.
  9. Sprinkle the crumbled bacon pieces evenly over the tomatoes, distributing them throughout the pie for consistent flavor in every bite.
  10. Pour the cheese mixture over the bacon layer, using a spoon to spread it evenly and ensure it fills all the gaps between ingredients.
  11. Arrange the remaining tomato slices on top in an attractive pattern, slightly pressing them into the cheese mixture so they're partially submerged.
  12. Place the pie on a rimmed baking sheet to catch any drips and bake for 45-55 minutes, until the crust is golden brown and the filling is set with just a slight jiggle in the center.
  13. Remove from the oven and let cool on a wire rack for at least 20 minutes before slicing to allow the filling to set properly.
  14. Garnish with fresh basil leaves if desired, then slice into wedges and serve warm or at room temperature.

Notes

For best results, use ripe but firm tomatoes and don't skip salting them to remove excess moisture. The pie can be made ahead and refrigerated before baking. Leftovers keep well for up to 4 days.