There’s a certain kind of magic that happens in the South once tomatoes hit their peak and Vidalia onions show up at the farmers market. Put those two together with crispy bacon, a blanket of melty cheese, and a flaky pie crust, and you get one of the most beloved warm-weather dishes around: Tomato and Vidalia Onion Pie with Bacon. It’s rich, savory, a little tangy, and endlessly satisfying, whether you’re slicing it up for a lazy Sunday brunch or serving it alongside a simple green salad for dinner.

This pie has that irresistible combination of textures — a golden, flaky crust on the bottom, layers of juicy tomatoes and sweet onion rings in the middle, and a creamy, cheesy topping that turns bubbly and gorgeous in the oven. It’s the kind of recipe that disappears fast at potlucks and gets requested again and again once people get a taste.

Why You’ll Love This Recipe

It turns humble summer produce into something truly special.
The mayonnaise and sour cream filling keeps every bite creamy without being heavy.
Crispy bacon adds smoky flavor and a satisfying crunch in every slice.
It works equally well as a brunch centerpiece, a side dish, or a light dinner with a salad.
A store-bought pie crust keeps the prep simple, so you don’t need to be a pastry expert to pull this off.

Ingredients

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)

Step-by-Step Instructions

Let the pie crust sit out at room temperature for about 15 minutes, following the package instructions, so it’s easier to unroll.
While the crust rests, arrange your tomato slices in a colander or on a layer of paper towels. Sprinkle them with salt and let them sit for 10 minutes so the excess moisture can drain out. Gently blot them dry with more paper towels afterward.
Preheat your oven to 425°F.
Unroll the pie crust and use a rolling pin (or even a smooth drinking glass) to gently smooth out any curled edges until you have roughly a 12-inch circle. Fold it in half to easily transfer it into your pie dish.
Tuck about half an inch of the edge under all the way around, adjusting slightly so it’s even. Crimp or flute the edges by pinching the dough between your fingers for that classic pie look.
Line the crust with parchment paper or foil and fill it with pie weights or dried beans (about a cup will do). Bake at 400°F for 9 minutes, then set it aside to cool while you prep the filling and slice the onions. Remove the weights and parchment before adding the filling.
Lower the oven temperature to 375°F.
Stack the bacon slices and slice them crosswise into half-inch strips. Cook over medium-low to medium heat for about 7 minutes, stirring occasionally, until crisp and golden.
Layer one-third of the onion rings over the bottom of the partially baked crust, then sprinkle with half of the cooked bacon.
In a medium bowl, stir together the mayonnaise, sour cream, pepper, and 2 cups of the shredded cheese. Dollop a third of this mixture over the onions and bacon. Add a single layer of tomato slices on top, then another third of the onion rings and a second layer of tomatoes. Dollop with another third of the mayo mixture and spread it toward the edges. Finish with the remaining onions, the rest of the bacon, and a final layer of the mayo mixture.
Sprinkle the entire pie with the remaining 1/2 cup of shredded cheese, adding a little extra around the edges if you like. Bake at 375°F for about 35 minutes, until the filling is hot, bubbly, and golden on top. Let the pie rest for 10 minutes before slicing so it has time to set.

Expert Tips

Salting and draining the tomatoes is a step you don’t want to skip — it keeps your pie from turning watery once it bakes.
Blind baking the crust first ensures the bottom stays crisp instead of getting soggy under the creamy filling.
Vidalia onions are prized for their natural sweetness, which balances the tang of the tomatoes beautifully. If you can’t find them, a sweet yellow onion is a good substitute.
Let the bacon cool slightly on paper towels before layering it into the pie so it stays crisp.
Resist the urge to cut into the pie right out of the oven. Ten minutes of resting time makes a big difference in how neatly it slices.

Variations

Swap in a mix of heirloom tomatoes for extra color and flavor.
Add a layer of fresh basil or chives between the tomato slices for a herby twist.
Use pepper jack or a sharp cheddar blend instead of the Italian cheese blend for a bolder flavor.
Turn it into individual hand pies using a muffin tin and smaller rounds of dough.
For a lighter version, use light mayonnaise and turkey bacon.

Storage and Reheating

Store any leftover pie covered in the refrigerator for up to 3 days. To reheat, warm individual slices in a 350°F oven for about 10 minutes, or until heated through — this helps keep the crust from getting soggy the way a microwave might. The pie can also be frozen after baking; wrap slices tightly and thaw overnight in the refrigerator before reheating.

Serving Suggestions

This pie is hearty enough to be the star of the table but pairs beautifully with something light and fresh on the side. A crisp summer caprese salad or a bright watermelon, cucumber, and feta salad makes a lovely contrast to the rich, cheesy filling. If you’re serving this for brunch, a batch of southern-style honey butter cornbread poppers rounds things out nicely. For a heartier spread, a balsamic potato salad or classic pasta salad both make great companions on a summer buffet table.

FAQ

Can I make this pie ahead of time? Yes. You can blind bake the crust and cook the bacon a day in advance, then assemble and bake the pie when you’re ready to serve it.

What can I use instead of Vidalia onions? Any sweet onion variety, such as Walla Walla or Maui onions, will work well as a substitute.

Why do I need to salt the tomatoes first? Salting draws out excess moisture, which keeps the filling from becoming watery and helps the pie hold its shape when sliced.

Can this be served cold? It’s best served warm or at room temperature, but leftovers can also be enjoyed cold straight from the fridge.

If you love the sweet-savory combination in this pie, you might also enjoy exploring more Southern-inspired sides, like a French-style potato and green bean salad, the next time you’re planning a summer spread.