As the pie bakes, the edges turn golden, the center sets just enough to slice cleanly, and the aroma of bacon and onions fills the kitchen. This dish works beautifully as a main course with a simple green salad or as a hearty side for brunch, potlucks, or backyard meals. Served warm or at room temperature, Bacon Onion Tomato Pie is pure nostalgia on a plate, celebrating simple ingredients and timeless flavors in the most comforting way possible.
Ingredients
1 unbaked 9-inch pie crust
4–5 ripe tomatoes, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 small sweet onion, thinly sliced
8 slices bacon, cooked crisp and crumbled
1 1/2 cups shredded sharp cheddar cheese
1/2 cup mayonnaise
1 tablespoon fresh basil or parsley, chopped (optional)
Instructions
Preheat oven to 375°F (190°C). Place sliced tomatoes on paper towels, sprinkle lightly with salt, and let drain for 15–20 minutes.
Press pie crust into a pie dish and prick the bottom with a fork. Bake for 8–10 minutes until lightly set, then remove from oven.
Layer half of the tomatoes in the crust, followed by half of the onions and half of the bacon. Sprinkle with pepper.
Repeat layers with remaining tomatoes, onions, and bacon.
In a bowl, mix shredded cheese, mayonnaise, and herbs if using. Spread evenly over the top of the pie.
Bake uncovered for 35–40 minutes until the top is golden and bubbly.
Let the pie rest 10–15 minutes before slicing to allow it to set.