Easy Tomato And Bacon Pie Recipe

by Friend Recipes

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.

Easy Tomato And Bacon Pie Recipe

Recipe by Alexandra Jo
Servings

8

servings
Prep time

20

minutes
Cooking time

45

minutes

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

Directions

  • Let pie crust sit at room temperature for 20 minutes.
  • Preheat oven to 375 degrees.
  • Poke bottom of pie crust with fork. Brush with egg white. Bake for 12 minutes. Let cool
  • Place tomato slices in a colander and sprinkle with kosher salt. Let sit 10 minutes. Blot dry with paper towels.
  • Season tomato slices to taste with pepper and arrange in pie crust, saving three slices.
  • In a medium bowl, stir together mayonnaise, mozzarella cheese, cheddar cheese, basil, green onion, and half of bacon. Spread over tomatoes.
  • Arrange remaining 3 tomato slices on top and sprinkle with remaining bacon.
  • Bake in 350 degree oven for 35 to 40 minutes.

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