Name: Easy Tomato And Bacon Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 (9-inch) deep dish frozen pie crust; 1 egg white, lightly beaten; 3 large ripe tomatoes, cut into 1/2-inch slices; kosher salt; freshly ground black pepper; 1 cup mayonnaise; 1 cup shredded Mozzarella cheese; 1/2 cup shredded sharp cheddar cheese; 1/2 teaspoon dried basil; 2 green onions, sliced; 6 slices bacon, cooked and crumbled

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Fresh tomatoes with crispy bacon and the flavor of fresh basil, just take it to another level. This savory pie is made with homegrown tomatoes, bacon, and a mix of fresh herbs. Every bite is creamy, cheesy, and all encased in a buttery crust. Then you add all that melted cheese on top.

TIPS FOR MAKING TOMATO BACON PIE:

I usually only use frozen pie when making this recipe. A deep pie shell works well here so you can layer all the tomato slices in there.

If you are using a frozen piecrust, you will need to let it thaw on the line for about 10 minutes, then prick the crust with a fork (so the crust does not puff up too much while baking.) Then bake according to the directions on the back of your package (usually 400F degrees for about 10- 12 minutes.)

If you prefer a homemade crust, try my Wham Bam Pie Crust, you make it according to the directions, prick the crust with a fork (as pictured below) and then pre-bake at 400F degrees for about 10-12 minutes.

Do not skip drying the chopped tomatoes a bit. This will help keep the crust from getting soggy.

ALL INSTRUCTIONS FOR MAKING A TOMATO AND BACON PIE:

Crust:

2 ¼ cups self-rising fine wheat flour (like white lily)
1 cup cold spread, chopped
8 cooked slices of bacon, chopped

¾-cup sour cream

Filling:

2 ¾ pounds clustered jumbo tomatoes, separated

2 teaspoons table salt, divided
1 ½ cups (6 oz.) freshly shredded extra sharp cheddar
½ cup freshly grated Parmigiano-Reggiano cheddar

½-cup mayonnaise
1 large egg, lightly beaten
2 tablespoons of fresh dill sprigs

1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon of apple cider vinegar

1 green onion, thinly sliced
2 teaspoons of sugar
¼ teaspoon freshly ground black pepper

1 ½ tablespoon plain yellow cornmeal

THE MOST EFFECTIVE WAY TO MAKE TOMATO BACON PIE

Plan coverage: Pour flour into the bowl of an electric stand mixer fitted with a hardcore; chop in cold margarine with a blender or fork until the mixture looks like peas. Chill for 10 minutes.

Add bacon to flour mixture; beat at low speed until it connects. Gradually add the heavy cream, ¼ cup at a time, until blended after each addition.

Mix with a spoon on a heavily floured surface; dust lightly with flour and layer three or more times, adding more flour as needed. Roll into a 13-inch round. Shortbread batter in a 9-inch fluted cake pan with 2-inch sides and a removable base. Press dough into the bowl; trim the excess mixture along the edges. Chill for 30 minutes.

Carrying out the plan: Cut 2 lbs. tomatoes into ¼-inch thick slices and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand for 30 minutes.

Preheat oven to 425°F. Mix the cheddar, the next 10 fixings, and the remaining 1 tsp. salt in a large bowl until firm.

Wipe the tomato clippings with a paper towel. Sprinkle the bottom of the carcass with cornmeal. Gently spread ½ cup of the cheddar mixture on the outside; layer with half of the tomato clippings in somewhat overlapping columns. Spread with ½-cup cheddar mixture. Crush the layers using the remaining tomatoes and the cheddar combination. Cut the remaining ¾ lb. tomatoes into ¼-inch-thick slices and arrange them on top of the pie.

Heat at 425°F for 40 to 45 minutes, protecting the edges with foil during the last 20 minutes to prevent unnecessary burning. Let it sit for 1 to 2 hours before serving.