Tomato and Vidalia Onion Pie with Bacon
A rich, cheesy Southern classic layered with sweet Vidalia onions, juicy tomatoes, and crispy bacon in a flaky pie crust. Perfect as a summer side dish or a hearty brunch main.
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)
Instructions
- Let the pie crust stand at room temperature for 15 minutes according to package directions.
- Place tomato slices in a colander or on paper towels, sprinkle with salt, and let stand 10 minutes; blot dry.
- Preheat oven to 425°F.
- Unroll the crust and smooth to a 12-inch circle; transfer to the pie dish.
- Fold the edge under and crimp or flute as desired.
- Line with parchment or foil, fill with pie weights, and bake at 400°F for 9 minutes. Cool, then remove weights and parchment.
- Reduce oven temperature to 375°F.
- Slice bacon into 1/2-inch strips and cook over medium-low to medium heat about 7 minutes until crisp.
- Layer one-third of the onion rings on the crust and top with half the bacon.
- Mix mayonnaise, sour cream, pepper, and 2 cups of cheese. Layer one-third of the mixture, a layer of tomatoes, one-third of onions, another layer of tomatoes, another one-third of mayo mixture, remaining onions, remaining bacon, and remaining mayo mixture.
- Top with remaining 1/2 cup cheese and bake at 375°F for 35 minutes until bubbly and golden. Rest 10 minutes before slicing.
Notes
For best results, don't skip salting and draining the tomatoes, and let the pie rest before slicing for cleaner cuts.