Last summer, during a road trip through the Carolinas, we pulled off the highway to explore a small farmers’ market tucked just behind a gas station. It was late afternoon, humid and heavy with the smell of ripe tomatoes and grilled corn. One of the vendors, an older woman with a sun hat and a cheerful drawl, handed me a small slice of something warm, creamy, and flaky on a paper napkin. “We call this supper pie,” she said with a wink. It was love at first bite.
Back home, I couldn’t stop thinking about it. I fiddled with ingredients, swapping a few things here and there until this version took shape. The balance of smoky bacon, sweet onions, juicy tomatoes, and a creamy, cheesy topping—all nestled into a golden pie crust is exactly the kind of dish that brings folks back to the table without calling them twice.
I’ve made it for book club nights, Sunday suppers, and even once as a side dish at a backyard wedding. Every time, not a crumb is left.
Now I keep a stash of pre-baked pie crusts in the freezer, ready for when tomato season rolls around again or when I just need something comforting and familiar to share with the ones I love. This pie isn’t fussy or flashy. It’s humble, hearty, and honest—the way good food ought to be.
Short Description
This Bacon Onion Tomato Pie is a savory, Southern-style dish layered with smoky bacon, caramelized onions, ripe tomatoes, and a creamy cheese topping, all baked inside a flaky pie crust.
Key Ingredients
-
1 deep-dish pie crust, pre-baked
For the filling:
- 6 to 8 slices thick-cut bacon, cooked and crumbled
- 1 large yellow onion, thinly sliced
- 2 medium tomatoes, thinly sliced
For the topping:
- 1 ½ cups shredded mozzarella cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
For garnish (optional):
-
1 tablespoon chopped fresh chives or parsley
Tools Needed
- 9-inch deep-dish pie plate
- Skillet
- Mixing bowls
- Baking sheet
- Knife and cutting board
- Fork or spoon for mixing
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). This gives you time to prepare the filling while the oven heats up.
Step 2: Caramelize the Onions
In a skillet over medium heat, cook the sliced onions in a spoonful of bacon drippings until soft and golden, about 10 minutes. Let them cool slightly before layering.
Step 3: Layer the Pie
In your pre-baked crust, layer half the caramelized onions, then half the tomatoes, and half the crumbled bacon. Repeat with the rest.
Step 4: Make the Topping
In a bowl, stir together mozzarella, mayonnaise, sour cream, flour, garlic powder, pepper, and salt. Mix until smooth and creamy.
Step 5: Spread and Bake
Spread the topping evenly over the pie filling. Place the pie on a baking sheet and bake for 35 to 40 minutes until golden and bubbling.
Step 6: Rest and Serve
Let the pie rest a few minutes before slicing. Garnish with chopped chives or parsley if using.
Why You’ll Love This Recipe
Rich and Savory: Every bite is a blend of crispy bacon, mellow onions, and melty cheese.
Easy to Prepare: With a store-bought crust and pantry staples, it’s simple to put together.
Seasonal and Fresh: Perfect for making the most of summer tomatoes.
Family-Friendly: Great for weeknights or weekend brunches alike.
Versatile: Serve it as a main, a side, or bring it to a potluck.
Mistakes to Avoid & Solutions
Soggy Bottom Crust: Always pre-bake your pie crust before adding fillings. Let tomatoes drain a bit on paper towels if they’re very juicy.
Uneven Baking: Use a baking sheet under the pie to ensure even heat and avoid drips.
Curdled Topping: Don’t overbake. Keep an eye out once the top is golden and bubbling.
Bland Flavor: Season each layer lightly, especially the tomato layer.
Watery Texture: Avoid using low-fat dairy which can cause excess moisture.
Serving and Pairing Suggestions
Serve warm with a fresh green salad or cold cucumber soup.
Pairs nicely with iced tea, white wine, or sparkling water with lemon.
Lovely for brunch, casual lunches, or a light summer dinner.
Present as a whole pie for family-style meals or slice into small wedges for gatherings.
Storage and Reheating Tips
Store leftover slices in an airtight container in the fridge for up to 3 days.
To reheat, place slices in a 300°F oven for about 10 minutes.
Avoid microwaving, which can make the crust rubbery.
FAQs
1. Can I use cherry tomatoes or heirloom varieties?
Yes, just slice them thin and let them drain a bit before using.
2. Can I make this pie ahead of time?
You can prep the filling and topping the day before, then assemble and bake the next day.
3. What can I use instead of sour cream?
Plain Greek yogurt is a good substitute with a similar tangy flavor.
4. Can I freeze this pie?
Freezing isn’t ideal due to the dairy content, but it can be done. Wrap tightly and thaw before reheating.
5. Is it okay to use a frozen pie crust?
Absolutely. Just make sure to bake it according to package directions before filling.
Tips & Tricks
For extra flavor, try adding a sprinkle of smoked paprika or crushed red pepper to the topping.
Use a serrated knife to cut through the tomatoes cleanly without tearing the crust.
If your onions start browning too fast, add a splash of water to slow the process and keep them soft.
Line the baking sheet with foil for easy cleanup in case of drips.
Recipe Variations
Southern Style: Add a layer of pimento cheese between the bacon and tomato layers for extra kick.
Meat-Free: Skip the bacon and add sautéed mushrooms for a vegetarian option.
Herbed Crust: Mix dried basil or thyme into the crust dough before baking for more aroma.
Mini Pies: Use a muffin tin to make individual versions for brunches or showers.
Cheddar Twist: Swap mozzarella with sharp cheddar for a bolder flavor profile.
Final Thoughts
Now, every summer when tomatoes start showing up heavy and sun-warmed on the vine, I think of that roadside stand and the woman who smiled like she knew she was handing me a secret. This pie has become part of my rhythm, like flipping through seed catalogs in winter or pulling out old table linens for a potluck. It doesn’t demand a special occasion, but it sure creates one.
The scent of bacon crackling, onions caramelizing, and cheese bubbling in the oven tends to draw people in before I even call them to the table. And when they ask what it is, I just say, “It’s a supper pie.” That’s all they need to know. The first bite does the rest.
Irresistible Bacon Onion Tomato Pie
Print ThisIngredients
- 1 deep-dish pie crust, pre-baked
- For the filling:
- 6 to 8 slices thick-cut bacon, cooked and crumbled
- 1 large yellow onion, thinly sliced
- 2 medium tomatoes, thinly sliced
- For the topping:
- 1 ½ cups shredded mozzarella cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- For garnish (optional):
- 1 tablespoon chopped fresh chives or parsley
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Step 2: Cook the Onions
Sauté sliced onions in a bit of bacon drippings over medium heat for about 10 minutes until soft and golden. Set aside to cool slightly.
Step 3: Layer the Pie
In the pre-baked crust, layer half the onions, tomatoes, and bacon. Repeat with remaining ingredients.
Step 4: Mix the Topping
Combine mozzarella, mayonnaise, sour cream, flour, garlic powder, pepper, and salt until smooth.
Step 5: Assemble and Bake
Spread topping over the pie. Place on a baking sheet and bake 35–40 minutes until golden and bubbly.
Step 6: Let It Rest
Cool for a few minutes before slicing. Garnish with fresh chives or parsley if desired.
