Description
Southern Tomato Pie is a savory classic that highlights the natural sweetness of fresh tomatoes layered with herbs, turkey bacon, and a creamy, cheesy topping. Baked in a flaky pie crust, it makes for a perfect summer dish, great as a side or light main course. The combination of juicy tomatoes, smoky turkey bacon, and melty cheese creates a comforting and flavorful Southern staple.
Ingredients
2–3 tomatoes, sliced
1 9-inch deep dish frozen pie crust, baked to package directions
½ cup green onions, chopped
¼ cup basil, chopped
½ cup cooked and crumbled turkey bacon
Freshly ground black pepper, to taste
½ cup mayonnaise
1 cup shredded cheese (mozzarella or cheddar)
Instructions
If using a frozen pie crust, allow it to thaw on the counter for about 10 minutes. Prick the bottom of the crust with a fork to prevent puffing during baking.
Bake the pie crust according to the package directions, typically at 400°F for 10-12 minutes. Allow the crust to cool slightly once baked. Lower the oven temperature to 350°F.
Arrange a layer of tomato slices on the bottom of the cooled crust. Season the tomatoes lightly with freshly ground black pepper.
Sprinkle the chopped green onions, chopped basil, and crumbled turkey bacon evenly over the tomatoes.
In a separate bowl, combine the mayonnaise with the shredded cheese, mixing until well blended.
Spread the cheese mixture evenly over the top of the pie, covering the tomato and turkey bacon layers.
Bake at 350°F for 30-35 minutes, or until the top is golden brown. If the crust edges begin to brown too quickly, cover them with strips of aluminum foil during baking.
Allow the pie to cool for a few minutes before slicing and serving.
Notes
Use the ripest, firm tomatoes you can find for the best flavor and texture. To prevent a soggy crust, lightly salt the tomato slices and let them drain on paper towels for about 15 minutes before assembling the pie. You can also experiment with different cheese blends such as sharp cheddar, Gruyère, or Monterey Jack for added depth of flavor. This pie is best served warm but also tastes great at room temperature.