Tomato, Onion, and Bacon Pie

If you haven’t noticed I have declared June National Pie Month on Hall Nesting.

Technically National Pie Month was 4 months ago in February, but really who’s keeping track? We started with Cherry Hand Pies and then next week I was going to share a Vodka Sauce and Sausage Pizza. But with 4th of July around the corner I thought you might need a picnic side like Broccoli Salad. So I guess pie month will run into July. You don’t mind do you?

I thought my life had finally slowed down with all the busyness. And then the shenanigans of a 2 year old happened last week.

So since pies have been on the brain lately I think it’s about darn time I start making pie crust from scratch. Don’t you? What’s your favorite kind of pie? I have been wanting to make Derby Pie and Sugar Cream Pie…add those to all the dishes on my “to cook” list. But lately I have been craving savory pies – not your traditional Chicken Pot Pie or Shepherd’s Pie but one using some fresh summer produce like tomatoes!

Can you believe I actually had never had this classic Southern dish? Apparently Tomato Pies are a staple – kind of like sweet tea and grits. I got the urge to cook it when John’s Aunt Brenda bought me a great Southern cookbook. But you know me and following recipes. I decided to add my own twist with caramelized onions, bacon, and lots of cheese. I think this could take a blue ribbon at a state fair if you get my drift. You might want a couch nearby after you have a slice though – we are talking full food coma – but oh so worth it!

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Tomato, Onion, and Bacon Pie

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Ingredients

 

• ▢ 3-4 Vine ripened tomatoes
• ▢ 1 large Vidalia onion or other sweet onion, thinly sliced
• ▢ 3 tablespoons butter divided
• ▢ 1 tablespoon olive oil
• ▢ 1/2 pound Bacon cooked and crumbled
• ▢ 1 cup shredded Parmesan cheese divided
• ▢ 1 3/4 cup shredded Cheddar cheese
• ▢ 1/3 cup chopped fresh herbs I used combination of parsley, oregano, dill, rosemary
• ▢ 1 cup mayonnaise
• ▢ 1 cup crushed Ritz crackers about 20 crackers
• ▢ 1 prepared pie crust

Instructions

• Thinly slice tomatoes and let drain on a stack of paper towels.
• Preheat oven to 400 degrees. If using store bought pie dough, let it sit room temperature before rolling into pie dish.
• In a skillet melt 1 tablespoon of butter over medium heat. Add olive oil followed by the onions. Reduce heat to medium low and cook for 20 minutes, stirring occasionally.
• Because the tomatoes and onion mixture have a lot of moisture having the pie crust mostly baked beforehand will allow the crust not to get soggy. Prepare pie dish with baking spray and bake pie crust for 20 minutes.
• Remove onions from skillet and roughly chop.
• Mix together onions, bacon, 1/2 cup Parmesan cheese, Cheddar cheese, herbs, and mayonnaise.
• Remove pie crust from oven. Starting with tomatoes, layer the tomatoes on baked pie crust. Then take 1/2 of the onion & cheese mixture and spread on top of tomatoes. Repeat with another layer of tomatoes then onion mixture.
• Melt the remaining two tablespoons of butter in small bowl and combine with Ritz crackers. Top the pie with this, followed by remaining 1/2 cup of Parmesan cheese.
• Bake for 15 minutes.

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