There’s just something about the combination of summer-fresh tomatoes, smoky turkey bacon, and melty cheese that feels like home—especially when it’s all baked into a flaky, golden pie crust. This Turkey Bacon Onion Tomato Pie is one of those recipes that feels like it should be handed down on a handwritten notecard, tucked in a vintage recipe box. It’s simple, comforting, and packed with flavor in every bite.
I first stumbled across a tomato pie years ago at a potluck hosted by a neighbor. It was late summer, and tomatoes were bursting off the vines faster than anyone could use them. Someone showed up with a savory pie that had the whole crowd buzzing, and let me tell you—it was love at first bite. Since then, I’ve played around with the idea a bit, giving it my own twist with turkey bacon (for a slightly lighter touch) and creamy cheddar for that irresistible richness. This version has become a go-to in my kitchen every time tomato season rolls around.
It’s perfect for brunch, lunch, or even a light dinner paired with a crisp green salad. The flaky pie shell holds up beautifully under the juicy tomatoes, and the buttery Ritz cracker topping gives it that perfect golden crunch. Whether you’re serving it warm out of the oven or letting it cool to room temp, it’s the kind of dish that disappears fast—so don’t be surprised if you’re left with an empty pie plate before you even sit down.
Let’s get into how to make it!
Ingredients You’ll Need
1 9-inch pie shell
5 large tomatoes, peeled and sliced
4 slices turkey bacon, cooked and chopped
1 sweet onion, sliced or chopped
1 tsp salt
1/2 tsp pepper
2 tbsp milk
1/2 cup mayonnaise
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup Ritz crackers, crushed
2 tsp butter, melted
2 green onions (scallions), sliced
STEP 1: Prep Your Pie Shell
The first step to a great tomato pie is making sure your crust is ready to hold all that savory goodness. Start by preheating your oven to 350°F. Then take your 9-inch pie shell—whether it’s homemade or store-bought, totally your call—and prick the bottom with a fork. This helps prevent bubbling during the first bake.
Pop it into the oven and give it a 10-minute blind bake. It won’t be fully cooked yet, but this step gives the crust a head start so it stays nice and crisp once the filling goes in.
Once it’s out of the oven, set it aside to cool slightly while you move on to the next steps.
STEP 2: Cook the Turkey Bacon
Next up, let’s talk turkey bacon. It brings a subtle smoky flavor without being overly greasy, which makes it perfect for this pie. Grab a skillet and cook the bacon over medium heat until it’s tender with just a bit of crispiness around the edges. You’re not looking for it to be overly crunchy—just cooked through and flavorful.
When it’s done, transfer it to a paper towel-lined plate to soak up any extra moisture, then chop it into small pieces and set it aside for later.
STEP 3: Layer the Tomatoes and Onions
Now it’s time to start building those beautiful layers. If you’re working with fresh, garden-grown tomatoes, go ahead and let them drain on paper towels after slicing. This step is optional, but it really helps avoid a soggy pie later on.
In your pre-baked pie shell, start layering your sliced tomatoes and sweet onions, alternating as you go. Sprinkle a bit of salt and pepper over each layer to season the veggies as you build. Don’t worry if things look a little tall—you want the pie to be nice and full.
STEP 4: Mix the Creamy Cheddar Topping
In a medium bowl, combine the following:
1/2 cup mayonnaise
2 tbsp milk
Chopped cooked turkey bacon
1 1/2 cups shredded sharp cheddar cheese
Give it all a good stir until everything is well mixed and the cheese and bacon are coated in that creamy base. This mixture is what really takes this pie from good to unforgettable. The mayo and milk blend together to create a creamy binder that holds the pie together while keeping it wonderfully moist and rich. The cheddar adds that sharp, cheesy bite that pairs so well with the sweetness of the onions and the acidity of the tomatoes.
Once everything is nicely mixed, spread this mixture evenly over the layered tomatoes and onions in your pie shell. Use the back of a spoon or a spatula to gently push it to the edges so it covers everything evenly.
STEP 5: Prepare the Buttery Cracker Crumble
Now it’s time for a little texture. In a small bowl, mix:
1/4 cup Ritz crackers, crushed
2 tsp butter, melted
This topping is simple but makes a big impact. The crushed crackers add just the right amount of crunch, and the butter helps them toast up golden and delicious in the oven. Sprinkle this mixture evenly over the top of the pie.
Tip: You can easily crush the crackers by placing them in a zip-top bag and gently smashing them with a rolling pin or the bottom of a glass. No need for perfection here—crumbly and rustic is what we’re going for.
STEP 6: Bake Until Golden and Bubbling
With everything assembled, it’s time for the final bake. Preheat your oven (if it’s cooled) to 350°F, and place your pie on the center rack.
Bake for 30 minutes, or until the top is golden and the edges are bubbling. If you want a slightly crispier topping, you can switch the oven to broil for the last minute or two—just keep a close eye on it so the crackers don’t burn.
Once baked, remove the pie from the oven and let it cool for at least 10 minutes before slicing. This helps everything set up nicely and makes slicing cleaner and easier.
STEP 7: Finish with Scallions
Right before serving, sprinkle the top with sliced green onions (scallions). This final touch adds a mild, fresh onion flavor that cuts through the richness of the pie and gives it a nice pop of color.
And just like that, you’ve got yourself a savory, summery pie that’s packed with flavor and guaranteed to impress.
Savory Turkey Bacon Onion Tomato Pie: A Southern-Inspired Brunch Classic
We’ve made it to the final stretch! By now, your kitchen probably smells incredible, your pie is golden and bubbling, and you’re just waiting for that first perfect slice. Before we wrap things up, I want to answer some common questions that come up when making a tomato pie like this one. Whether it’s your first time making this recipe or you’re already planning your second, these tips and tricks can help you get the most out of every bite.
Then we’ll close things out with some easy serving suggestions and ideas for storing leftovers (if you’re lucky enough to have any!).
Frequently Asked Questions
1. How do I keep the pie from getting soggy?
Great question—and probably the most common one! The key is to drain your tomatoes after slicing. Let them sit on paper towels for about 10–15 minutes, and even give them a gentle pat dry. Pre-baking the pie shell also helps create a barrier that keeps excess moisture from soaking in.
2. Can I make this pie ahead of time?
Yes, absolutely. You can assemble the entire pie up to the point of baking, cover it, and refrigerate it for a few hours (or even overnight). Just be sure to add the cracker topping right before baking so it stays crisp. You can also bake the pie in advance and reheat it in a 300°F oven until warmed through.
3. Can I use a store-bought crust?
Yes, a pre-made pie crust works just fine here and keeps things simple. If you love making your own crust from scratch, go for it—it will only enhance the flavor and texture. Either way, be sure to blind bake it before adding the filling.
4. Is it okay to use regular bacon instead of turkey bacon?
Of course. Regular bacon works great and brings a slightly richer flavor. You can also use vegetarian bacon or skip the bacon entirely if you want a meatless version. Just make sure whatever you use is cooked and crisped before mixing it in.
5. What can I serve with this pie?
This pie is pretty versatile, but it pairs especially well with:
A crisp green salad with vinaigrette
Roasted asparagus or green beans
A light cucumber and dill salad
A simple bowl of soup (like gazpacho or a chilled cucumber soup in summer)
6. Can I freeze this pie?
Freezing isn’t ideal because tomatoes tend to release extra moisture after thawing, which can make the pie soggy. However, if you must freeze it, bake it first and let it cool completely. Then wrap it tightly and freeze. Reheat straight from frozen at 325°F until hot in the center.
7. How long will leftovers last?
Leftovers will keep in the fridge for up to 3 days. Reheat slices in the oven or toaster oven for best texture. The microwave works in a pinch, but you may lose a bit of that crisp topping.
Final Thoughts & Serving Suggestions
This Turkey Bacon Onion Tomato Pie is one of those recipes that manages to be comforting, flavorful, and just a little bit impressive—all without being overly complicated. It’s the kind of dish that feels special enough for guests but is easy enough for a weeknight dinner. And the best part? It’s super customizable.
If you’ve got garden-fresh tomatoes, this pie is the perfect way to show them off. If you’re looking to use up odds and ends in the fridge (a little extra cheese, a few slices of leftover bacon, maybe a shallot instead of a sweet onion), it totally works here. It’s a forgiving, flexible recipe that welcomes substitutions.
Whether you’re making it for a brunch spread, bringing it to a potluck, or slicing it up for a light summer dinner, it’s guaranteed to be a crowd-pleaser. And I’d love to hear how it turns out for you—so don’t forget to leave a comment and share your version if you try it.
Happy baking!
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Turkey Bacon Onion Tomato Pie
Description
This Turkey Bacon Onion Tomato Pie is a savory southern-style dish that beautifully balances juicy ripe tomatoes, crispy turkey bacon, and sharp cheddar cheese in a flaky pie shell. Topped with buttery cracker crumbs and scallions, it’s perfect as a brunch centerpiece or a light dinner option during the warmer months when tomatoes are at their best.
Ingredients
1 9-inch pie shell
5 large tomatoes, peeled and sliced
4 slices turkey bacon, cooked and chopped
1 sweet onion, sliced or chopped
1 tsp salt
1/2 tsp pepper
2 tbsp milk
1/2 cup mayonnaise
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup Ritz crackers, crushed
2 tsp butter, melted
2 green onions (scallions), sliced
Instructions
Prick the bottom of the pie shell with a fork to prevent bubbling. Bake it in a preheated oven at 350°F for 10 minutes, then remove and set aside.
While the pie shell bakes, cook the turkey bacon in a skillet over medium heat until tender and slightly crisp. Drain on paper towels and chop into pieces.
Fill the partially baked pie shell with alternating layers of sliced tomatoes and onions. Season each layer lightly with salt and pepper as you build.
In a medium bowl, mix together the mayonnaise, milk, chopped bacon, and shredded cheddar cheese until combined. Spread this mixture evenly over the top of the tomato and onion layers.
In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle this mixture over the top of the pie.
Return the pie to the oven and bake at 350°F for 30 minutes, or until the top is golden and bubbling.
Sprinkle with sliced scallions just before serving for a fresh, mild onion flavor and a pop of color.
Notes
If using fresh garden tomatoes, allow them to drain on paper towels after slicing to avoid a soggy pie.
Substitute turkey bacon with regular bacon or vegetarian bacon as preferred.
This pie is excellent served warm or at room temperature and pairs well with a crisp green salad or a light soup.
