Tomato and Vidalia Onion Pie with Bacon
It’s peak season for vine ripe tomatoes and Vidalia onions! Tomato and Vidalia Onion Pie with Bacon is Southern classic recipe. It is perfect for brunch or brinner (brunch for dinner) with a side salad.
I have less than half of the 10 pound bag of Vidalia onions my husband brought home from a Civitan fundraiser! I’m so excited about these onions, y’all! I’ve made Vidalia Onion Rings, Vidalia Onion Cornbread, Vidalia Onion and Grape Tomato Salad, and Sweet Heat Shortcut Pickles and Vidalia Onions.
Its loaded with fresh tomatoes, sliced Vidalia onions, and bacon. I made my own pie crust but you can easily add a shortcut and purchase a refrigerated Pillsbury pastry crust and bake it to save a little time.
I love to make pie crust in the food processor. Its fast and easy and the blades distribute the butter perfectly. Add the flour and salt first, then pulse a few times to distribute the salt. If you are using unsalted butter, you may want to increase the salt a little since this crust is for a savory pie. Cut the butter into 1/2 pieces and add to the flour mixture. Pulse just until the butter is cut into about 1/4-inch pieces. Don’t over mix here because the butter will continue to be cut in smaller pieces as you pulse when adding the ice water.
Shape the dough into a flat disk, wrap it in plastic wrap, refrigerate it at least one hour. You can also freeze it at this point in a freezer plastic bag. Thaw it in the refrigerator overnight when you are ready to roll it out.
This recipe is about 1 1/2 times bigger than my regular pie crust recipe because it is for a deep dish pie plate. Yes, I have a little extra pie dough but I just brush the rolled-out extras with butter, sprinkle them with cinnamon sugar and bake them on a cookie sheet at 400 degrees for about 7 minutes for an irresistible snack.
Don’t skip the step of blind baking the crust. Blind baking is pre-baking the crust with pie weights or dried beans placed in the bottom of the unbaked crust. Without the pie weights, the bottom of the crust will puff up and the sides of the crust might sink a little. Line the bottom of the crust with aluminum foil or parchment paper first, then add add the pie weights. Don’t go out and buy pie weights if you have a package of any kind of dried beans or rice. I always say, “Use what you have.”
When I start layering the onions and tomatoes, I start with the onions. I think this helps lift the tomatoes from the bottom and prevents a soggy bottom crust.
Sometimes I’ll add a little fresh basil or chopped green onion but today I’m letting the tomatoes and onions take center stage. Of course, the bacon tries to steal the show….bacon always gets my attention.
I like to sprinkle a little extra cheese around the outside edge of the crust for this savory pie. Be sure to let the pie stand for at least 10 minutes or you likely won’t get a clean slice. Truth be told, I could just eat it with a spoon right out of the pie plate, but then again there are table manners to be minded, right?
I would love to hear from you what you like to make with Vidalia onions during the short peak season of these Southern sweet onions. If you make any of my Vidalia onion recipes, let me know how you like them and tag me if you post a pic with #gritsandgouda.
This recipe is slightly bigger than a standard pie crust recipe because its for a a deep dish pie plate. Blind baking is using pie weights to pre-bake the crust so it won't "poof up" on the bottom.
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 13 tablespoons salted butter
- 6 tablespoons ice cold water
- 1 tablespoon white or apple cider vinegar*
Pulse flour and salt in a food processor 1 or 2 times to mix together. Add butter and pulse 4 or 5 times until pieces are about the size of large peas. (They will get a little smaller when pulsing to add water).
Combine water and vinegar. Pulse 5 or 6 times while adding water mixture 1 tablespoon at a time through the food chute just until mixture starts to clump together but not form a ball. Be careful not to add too much water or over mix.
Press mixture together into a ball and press down into a flat disk. Place on a sheet of plastic wrap and cover loosely. Refrigerate at least 1 hour up to 3 days.
Let the pie dough disk rest at room temperature 10 minutes.
On a lightly floured surface, roll the dough out into a 12 inch circle. The dough should be 1/8-inch thick. Fold the circle of dough in half and drape over a 9-inch deep dish pie plate. Unfold the halved circle of dough and fit it to the pie dish.
Trim the edges of the pie crust leaving 1 inch to drape over sides. Fold the sides under and crimp edges. Refrigerate 10 minutes.
Preheat the oven to 425 degrees.
Line the bottom of the pie crust with a square of aluminum foil. Arrange about 1 1/2 cups ceramic pie weights or dried beans on the foil. Bake at 425 degrees for 13 minutes.
Remove pie crust from the oven. Carefully lift up and remove the foil with pie weights. Continue to bake the pie crust for 5 additional minutes. Let the pie crust cool completely on a wire rack.
*Vinegar creates a flakier crust by preventing gluten strands from forming in the dough.
Crust can also be made with traditional method of using a bowl and pastry blender but I prefer the food processor.
Tomato. Vidalia Onion. Bacon. Pie. Four of my favorite summer foods in one dish! Did I mention lots of cheese?
- 6 slices bacon, cooked and crumbled
- 3 small tomatoes, sliced
- 1/2 teaspoon salt
- 1/2 of one medium Vidalia onion, sliced and separated into rings
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 1/2 cups Italian blend shredded cheese, divided (Mozzarella, Provolone, Parmesan, Romano)
- 1 partially baked 9-inch deep dish pie crust
Place tomato slices in a colander or on paper towels; sprinkle with salt and let them stand 10 minutes. This helps pull out some of the juice.
Gently press paper towels on the tomatoes after 10 minutes.
Preheat oven to 375 degrees.
Arrange one third of the onion rings on the bottom of the partially baked pie crust. Sprinkle with half of bacon.
Combine mayonnaise, sour cream and 2 cups of cheese; dollop one third of the mayonnaise mixture between the rings on the bottom of the crust and on the rings.
Arrange a single layer of tomatoes on the mayo mixture. Top with one third of onion rings and then a second layer of tomatoes. This time, dollop the tomatoes with one third of mayo mixture and spread to the edges of the pie.
Arrange the remaining one third of onion rings in a single layer and sprinkle with remaining bacon. Dollop with remaining one third of mayo mixture.
Sprinkle entire pie with remaining 1/2 cup reserved shredded cheese. Be sure to sprinkle some on the edges of the crust.
Bake at 375 for 40 minutes or until filling is hot and bubbly. Shield edges of crust with aluminum foil, if needed.
Let pie cool 10 minutes before serving.
Shortcut: Purchase a Pillsbury refrigerated pie crust and roll it to a 12 inch circle. It will be thinner than my homemade crust.