From the first bite to the last slice, tomato pie is a true delight: tangy tomatoes and savory bacon, seasoned with thyme, and topped with mayo and sharp cheese. This humble pie makes for the perfect entrée at your end-of-summer dinners or laid-back weekend brunches.
I like to think tomato pie was created by resourceful Southern cooks trying to make the most of backyard tomatoes, especially those that weren’t quite ripe enough for sandwiches or canning. These cooks cleverly turned their so-so tomatoes into something delicious using pantry staples like mayonnaise and breadcrumbs. The beauty of tomato pie is that with just a few key ingredients, any home cook can easily master this Southern specialty.
Ingredients
- 1 pie dough (homemade or store-bought)
- 6 slices bacon
- 1 1/2 pounds ripe red tomatoes, thickly sliced
- 1/2 teaspoon kosher salt
- 3 tablespoons fresh thyme leaves
- 3 ounces shredded sharp cheddar cheese (about 3/4 cup)
- 1/2 cup mayonnaise
- 1 teaspoon freshly ground black pepper
- 1/2 cup butter cracker crumbs (about twelve 3/4-inch crackers), such as Ritz
Equipment
- Paper towels
- Rolling pin
- 9-inch glass or ceramic pie plate
- Parchment paper
- Dried beans or pie weights
- Large cast iron skillet
- Knife and cutting board
- Measuring cup and spoons
- Offset spatula
- Wire rack
Instructions
Preheat the oven and roll out the pie crust.
- Arrange a rack in the middle of the oven and preheat to 350°F.
- Roll out the pie dough to an 11-inch round, then transfer it to a 9-inch glass or ceramic pie plate.
- Crimp the edges by folding the dough over about 1/2 inch and fluting or crimping the edge. Refrigerate while the oven heats.
Blind bake the pie crust.
- Line the chilled pie shell with parchment paper, then fill with dried beans or pie weights. Bake for 20 minutes.
Cook the bacon.
- While the pie crust bakes, cook the bacon in a large cast iron skillet over medium-high heat until crispy, 8 to 12 minutes. Remove the bacon and drain on paper towels.
Cool the pie crust.
- Once baked, remove the parchment and beans or weights and set the crust on a wire rack to cool.
Salt the tomatoes and chop the bacon.
- Arrange the tomato slices in a single layer on a double layer of paper towels and sprinkle with salt.
- Finely chop the bacon once it’s cool. Pat the tomatoes dry with another double layer of paper towels.
Layer the tomatoes, bacon, and thyme.
- Reserve 3 to 4 slices of tomato for topping.
- In the pie shell, arrange 1/3 of the tomato slices, followed by 1/3 of the bacon and thyme. Repeat for 3 layers.
Top with mayo and cheese.
- In a small bowl, combine the mayo, shredded cheddar cheese, and black pepper. Spread this mixture evenly over the tomatoes.
Add cracker crumbs and reserved tomatoes.
- Sprinkle the cracker crumbs on top, then layer the reserved tomato slices on top.
Bake the pie.
- Bake the pie for 40 to 45 minutes, until it’s golden-brown and bubbly.
Cool and serve.
- Remove the pie from the oven and let it cool for at least 15 minutes before slicing. Serve hot or at room temperature.
