Easy Bacon Onion Tomato Pie

Introduction

Bacon Onion Tomato Pie is one of those recipes that beautifully bridges the gap between rustic comfort food and a dish that feels special enough to serve at a dinner party. With its flaky pre-baked crust, layers of smoky bacon, sweet caramelized onions, and ripe juicy tomatoes, this pie is hearty, flavorful, and irresistibly satisfying. Whether you serve it warm for brunch, as a side for a holiday gathering, or even as a light dinner with a fresh salad, this recipe is sure to become a household favorite.

My recipe story

I first discovered Bacon Onion Tomato Pie during a visit to a small southern town, where garden-fresh tomatoes and homemade pies seemed to be part of daily life. I was struck by how a few humble ingredients could create something so deeply flavorful and comforting. Over the years, I adapted the recipe to fit my kitchen style, incorporating thick-cut bacon for smoky depth and slow-cooked onions for sweetness. It quickly became a family favorite, requested at summer picnics when tomatoes are at their peak and in cozy winter months when comfort food takes center stage.

This pie represents the best of seasonal cooking—using fresh, ripe tomatoes when they’re abundant and pairing them with pantry staples like onions and bacon to create something extraordinary. Each bite is layered with rich flavor, making it one of those recipes you’ll want to pass down through generations.

Ingredient breakdown

The beauty of this pie lies in its short but powerful ingredient list. Each component plays a key role in building layers of flavor and texture. Starting with a buttery deep-dish pie crust, this provides a sturdy base that holds all the fillings while adding a crisp, flaky bite. Store-bought crusts save time, but if you enjoy baking, a homemade crust adds a personal touch.

Bacon is the star of the dish, contributing smoky saltiness that balances the sweetness of the onions and tomatoes. Using thick-cut bacon ensures that it doesn’t get lost in the pie and adds a satisfying bite. The onions, slowly cooked until caramelized, bring out a natural sweetness that enhances the overall richness of the filling. Thinly sliced ripe tomatoes not only provide juiciness but also a burst of freshness that balances the heaviness of the bacon and cheese.

Cheese is often the finishing touch. A combination of sharp cheddar and mozzarella works wonderfully—cheddar for bold flavor and mozzarella for that perfect gooey texture. A bit of mayonnaise or sour cream is sometimes blended with the cheese mixture to help bind everything together, creating a creamy layer that holds the pie together once baked.

Equipment you’ll need

• Deep-dish pie pan (9-inch)
• Skillet or frying pan for cooking bacon and onions
• Sharp knife and cutting board
• Mixing bowl
• Wooden spoon or spatula
• Oven and baking sheet
• Cooling rack

Step-by-step directions

1. Pre-bake the crust: Place your deep-dish pie crust in a 9-inch pie pan and bake according to package or recipe instructions until lightly golden. This step prevents a soggy bottom once the filling is added. Allow it to cool slightly before filling.
2. Cook the bacon: In a skillet over medium heat, cook the thick-cut bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain, then crumble into bite-sized pieces once cooled. Reserve about one tablespoon of bacon drippings for the onions.
3. Caramelize the onions: In the same skillet with bacon drippings, add the thinly sliced onion. Cook slowly over medium-low heat, stirring occasionally, until soft, golden, and caramelized, about 20 minutes. This step develops deep sweetness that balances the savory bacon.
4. Prepare the tomatoes: Slice your fresh tomatoes thinly and place them on a paper towel to remove excess moisture. Lightly season with salt and let them sit for 10 minutes, then blot dry. This keeps your pie from becoming watery as it bakes.
5. Layer the filling: Begin by sprinkling half the crumbled bacon in the pre-baked crust. Add a layer of caramelized onions, followed by a layer of sliced tomatoes. Repeat the layers until all ingredients are used, finishing with tomatoes on top.
6. Mix the cheese topping: In a bowl, combine shredded cheddar, mozzarella, and a few spoonfuls of mayonnaise or sour cream. Spread this mixture evenly over the top of the pie, covering the tomato layer.
7. Bake the pie: Place the pie on a baking sheet to catch any drips and bake at 350°F (175°C) for 30–40 minutes, or until the cheese is melted, bubbly, and lightly golden.
8. Cool and serve: Allow the pie to cool for at least 10 minutes before slicing. This resting period helps the filling set, making it easier to serve clean slices.

Variations & substitutions

This recipe is versatile and can be adjusted to suit your preferences or what’s available in your kitchen. Swap cheddar for Gruyère or provolone for a more delicate flavor. Turkey bacon or pancetta can be used in place of pork bacon. For a vegetarian version, omit the bacon and add sautéed mushrooms for umami richness. Herbs like fresh basil, thyme, or parsley bring freshness, while adding a touch of hot sauce or red pepper flakes can introduce a gentle heat.

If you’re avoiding traditional crusts, consider making a crustless version by baking the filling in a greased pie dish or using a gluten-free crust alternative. You can also experiment with heirloom tomatoes in different colors for a visually stunning presentation.

Storage, freezing & make-ahead

Leftover Bacon Onion Tomato Pie keeps well in the refrigerator for up to 3 days. Store slices in an airtight container and reheat in the oven at 325°F (165°C) until warmed through. This helps preserve the crust’s texture compared to microwaving. For freezing, wrap the entire baked and cooled pie tightly in foil, then plastic wrap. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven. You can also prepare the crust, bacon, and onions a day ahead and assemble right before baking, making it a convenient make-ahead option for entertaining.

Serving ideas & pairings

This pie shines as the centerpiece of a brunch spread, paired with a simple green salad and fresh fruit. For dinner, serve alongside roasted vegetables, a crisp cucumber salad, or a hearty soup. It also works well as a side dish for grilled meats or barbecue during summer gatherings. A chilled glass of white wine, iced tea, or even a light beer makes an excellent beverage pairing, enhancing the smoky-sweet balance of the pie.

FAQ

Can I use cherry tomatoes instead of slicing tomatoes?
Yes! Cherry tomatoes work well, but slice them in half and drain excess juice before layering to prevent a watery filling.

Do I have to use mayonnaise in the cheese topping?
No. Mayonnaise adds creaminess, but you can substitute sour cream, Greek yogurt, or skip it entirely if you prefer a lighter topping.

Can I make this recipe gluten-free?
Absolutely. Use a gluten-free pie crust or go crustless by baking the filling directly in a greased pie dish.

How do I keep the crust from getting soggy?
Pre-bake the crust and salt/drain tomatoes before layering. This combination prevents excess moisture from soaking the crust.

What’s the best cheese combination for this pie?
Sharp cheddar and mozzarella is a classic pairing, but Gruyère, provolone, or even smoked gouda are delicious alternatives.

Final thoughts

Bacon Onion Tomato Pie is a recipe that beautifully blends rustic simplicity with elevated flavors. It’s a dish that works just as well for a casual family meal as it does for a holiday gathering or brunch with friends. By layering smoky bacon, sweet caramelized onions, and juicy tomatoes under a golden cheesy topping, you create a pie that’s deeply satisfying yet surprisingly easy to make. With make-ahead potential, versatile substitutions, and crowd-pleasing flavor, this recipe is one you’ll return to again and again whenever you want a comforting yet impressive dish.

Easy Bacon Onion Tomato Pie

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• Author: Sarah White
• Total Time: 1 hour
• Yield: 6 servings

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Description

A savory pie filled with smoky bacon, caramelized onions, and juicy tomatoes in a flaky crust. Perfect for brunch, dinner, or gatherings.

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Ingredients

• 1 deep-dish pie crust (store-bought or homemade), pre-baked
• 6–8 slices thick-cut bacon, cooked and crumbled

• 1 large yellow onion, thinly sliced

• 2 medium ripe tomatoes, thinly sliced
• 1 cup shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• 1/3 cup mayonnaise or sour cream
• 1 tablespoon olive oil or reserved bacon drippings

• Salt and pepper, to taste
  

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Instructions

1. Preheat oven to 350°F (175°C) and pre-bake the pie crust until lightly golden. Let cool slightly.

2. Cook bacon in a skillet until crispy, then drain on paper towels and crumble. Reserve 1 tablespoon of drippings.

3. Add onions to the skillet with drippings and cook over medium-low heat until caramelized, about 20 minutes.
4. Slice tomatoes, season lightly with salt, and place on paper towels to drain excess moisture.

5. Layer half the bacon, onions, and tomatoes into the pie crust. Repeat with the remaining ingredients.

6. In a bowl, combine cheddar, mozzarella, and mayonnaise. Spread evenly over the top of the pie.
7. Bake for 30–40 minutes, until the cheese topping is bubbly and golden brown. Cool 10 minutes before slicing.
   

Notes

For extra flavor, add fresh herbs like basil or thyme between layers. Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven for best texture.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American