Tomato and Vidalia Onion Pie with Bacon
Tomato. Vidalia Onion. Bacon. Pie. Four of my favorite summer foods in one deep dish! Did I mention lots of cheese? This Southern classic recipe can be a side dish for a Summer lunch or a main dish for breakfast or brunch.
Servings 8 servings
- 1 Pillsbury refrigerated, rolled up pie crust
- 6 slices bacon
- 3 small tomatoes, sliced Or 2 medium
- 1/2 teaspoon salt
- 1/2 of one medium Vidalia onion, sliced and separated into rings
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/8 teaspoon ground black pepper
- 2 1/2 cups Italian blend shredded cheese, divided (Mozzarella, Provolone, Parmesan, Romano)
Place the rolled up pie crust on the counter; let it stand at room temperature 15 minutes according to package directions.
Meanwhile, place tomato slices in a large colander or on paper towels or parchment paper; 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 425F degrees.
Gently unroll the pie crust and gently smooth out the curled edges with a rolling pin or smooth drinking glass to a 12-inch circle. Fold it in half to transfer it to the pie dish.
Fold about 1/2 inch of the edge under all the way around. Some place may be a little more or less to make it even.Then, flute or crimp the edges by holding your pointer finger and thumb on one hand almost together like you were going to pinch something. Take your pointer finger (I'm right handed so I use my right finger) on your other hand, push edge of the dough into your pincher grip with the side of your finger and "pinch" it together to form the shape below. Line the fluted pie crust with parchment paper or aluminum foil. Cover the bottom of the crust with ceramic pie weights or any dried beans you have in your pantry (about 1 cup).Bake the weighted crust at 400F degrees for 9 minutes. Let it cool while preparing the filling and slicing the onions. Remove the pie weights or beans and parchment before filling the crust.
Reduce oven heat to 375F degrees.
Meanwhile, stack the bacon slices on top of each other. Slice them crosswise to make 1/2-inch strips. Cook the bacon on medium-low to medium heat about 7 minutes, stirring occasionally, or until crisp and browned
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, pepper, and 2 cups of cheese in a medium bowl; 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. Sprinkle some on the edges of the crust, if you like.Bake at 375 for 35 minutes or until filling is hot and bubbly. Let pie cool 10 minutes before serving to firm up enough to slice.
Precooked bacon can be chopped or crumbled to save time frying the bacon.
Sprinkling salt on sliced tomatoes helps draw the liquid out to prevent soupy tomato pie.
Substitution:Mozzarella or even Cheddar cheese can be used to make Tomato and Vidalia Onion with Bacon, so don't run to the store if that's all you have in the fridge.
When the drippings have cooled, spoon them into Mason jar with a lid to use to sear chicken or pan-fry vegetables.