Southern Tomato Bacon Pie

Country Tomato and Bacon Pie is comfort food at its finest. This Southern tomato pie combines fresh tomato slices with cheese, crisp bacon, and fragrant basil all baked in a buttery pie crust. It’s a perfect dish for a cozy dinner or a summer gathering when tomatoes are at their peak.

I first made this pie on a lazy weekend and was amazed at how the flavors melded so well. Now it’s a regular request at our house every time tomatoes start to ripen in the garden.

Ingredients

• Two to three fresh tomatoes: Sliced thick enough for layering. Choose ripe but firm tomatoes to avoid sogginess
• One 9-inch deep dish frozen pie crust, prebaked: Use a good quality crust or homemade for best flakiness
• Half cup green onions: Chopped. Adds a fresh sharpness and crunch
• Quarter cup fresh basil: Chopped. Fragrant herb that brightens the entire dish
• Half cup cooked, crumbled bacon: Provides smoky, salty richness. Cook bacon until crisp for best texture
• Freshly ground black pepper to taste: Seasoning that brings all flavors together
• Half cup mayonnaise: Adds creaminess and binds the cheese topping. Use full-fat for best result
• One cup shredded cheese mozzarella or cheddar: Creamy, melty cheese adds indulgence and golden color

Step-by-Step Instructions

Soothe the Pie Crust:

Let your frozen pie crust thaw on the counter for about 10 minutes, then use a fork to gently prick the bottom and sides. This keeps it from blistering or puffing too much while baking. Follow the package instructions and bake it at 400 degrees Fahrenheit for 10 to 12 minutes until just lightly golden. Allow it to cool a little before the next step. Turn your oven down to 350 degrees Fahrenheit.

Layer the Tomatoes:

Arrange a single layer of the sliced tomatoes in the bottom of the prebaked crust. Be sure to blot the tomato slices beforehand with a paper towel if your tomatoes are very juicy to prevent a soggy crust. Season with freshly ground black pepper for a simple, bright flavor lift.

Add Herbs and Bacon:

Sprinkle the chopped green onions evenly over the tomatoes followed by the chopped basil. Then scatter the cooked crumbled bacon on top. These layers create lovely bursts of flavor in every bite.

Prepare the Cheese Mixture:

In a bowl, combine the mayonnaise with the shredded cheese until well blended. This will create a creamy, cheesy topping that melts beautifully during baking.

Top and Bake the Pie:

Spread the cheese and mayo mixture evenly over the layered ingredients. Bake at 350 degrees Fahrenheit for about 30 to 35 minutes until the topping is golden brown and bubbly. If the edges of your crust brown too quickly, cover them loosely with foil to protect the pie from burning.

Rest and Serve:

Let the pie cool for a few minutes before slicing. This helps it set up so the layers hold together nicely. Serve warm or at room temperature.

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My favorite ingredient is cooked, crispy bacon because it brings that smoky punch that balances the fresh tomatoes and creamy cheese. One summer I took this pie to a potluck and a friend told me it reminded her of her grandmother’s kitchen, which is exactly the kind of comforting food this recipe is.

Storage Tips

Store leftover tomato pie covered in the refrigerator for up to three days. Reheat gently in the oven or eat it cold. The flavors develop even more after a day. If freezing, wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you want a lighter version, swap mayonnaise for Greek yogurt or sour cream but expect a slightly tangier topping. Use your favorite cheese blend to vary the flavor. Fresh thyme or dill can be used if you do not have basil on hand. For a gluten-free crust, try a store-bought gluten-free pie shell or a potato crust.

Serving Suggestions

Serve this pie with a simple side salad or steamed green beans for a complete meal. It also pairs beautifully with a chilled glass of iced tea or a crisp white wine when entertaining.

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Cultural Context

Tomato pie is a Southern staple and showcases the region’s love of combining fresh garden vegetables with rich, savory ingredients like bacon and cheese. It reflects a tradition of easy, flavorful dishes perfect for family gatherings and warm-weather meals.

Frequently Asked Questions

→ Can I use fresh herbs other than basil in this pie?

Absolutely! Fresh herbs like dill, thyme, or parsley can be used to add different flavor notes, complementing the tomatoes and bacon nicely.

→ How can I prevent the crust from getting soggy with the tomatoes?

Pat the tomato slices dry with paper towels before layering to reduce excess moisture. Adding a sprinkling of shredded cheese at the bottom of the crust can also help create a moisture barrier.

→ Is it possible to make this without bacon?

Yes, omitting bacon still results in a tasty dish. Consider adding extra herbs or a touch of smoked paprika for depth without the bacon.

→ What cheese works best for the topping?

Mozzarella or cheddar both melt well and create a lovely golden crust. Mixing both can offer a nice balance of flavor and texture.

→ Can I substitute mayonnaise for another ingredient?

Sour cream or Greek yogurt can be used instead of mayonnaise for a slightly tangier flavor while maintaining creaminess.

→ Should I cover the crust edges while baking?

If the crust edges brown too quickly, lightly cover them with foil during baking to prevent burning while the filling cooks through.