Bacon, Onion, and Tomato Pie

If summer had a signature dish in my kitchen, it would be this Bacon, Onion, and Tomato Pie. This recipe is the perfect blend of savory comfort and fresh, seasonal flavor. It combines crisp bacon, sweet caramelized onions, juicy ripe tomatoes, and melty cheese, all layered into a flaky pie crust. Whether you’re serving it warm out of the oven or cold the next day, it never lasts long on the table.

I first discovered this pie at a summer potluck years ago, tucked between a peach cobbler and a pan of cornbread. One bite in, I knew I had to get the recipe—and I’ve been tweaking and perfecting it ever since. It’s the kind of dish that turns humble ingredients into something irresistible. And if you’ve got garden-fresh tomatoes on hand, this is exactly where they belong.

Why Do I Love This Recipe?

I love this recipe because it’s rich but balanced. The smoky bacon, sweet onions, and tangy tomatoes create layers of flavor that feel both indulgent and fresh. It’s easy to make ahead, feeds a crowd, and works beautifully as a main or side. Plus, it captures everything I love about Southern summer cooking—honest ingredients, bold flavor, and a lot of love baked right in.

Serving Suggestions

This pie is incredibly versatile. Serve it:

• Warm or at room temperature
• With a green salad for a light lunch
• Alongside scrambled eggs or grits for a savory brunch
• As a dinner side dish with grilled chicken or steak
• Add a glass of sweet tea or chilled rosé and you’re set.

Storage & Freezing

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes to restore crispness.

Freezing: It’s best frozen before baking. Assemble the pie, wrap it tightly, and freeze for up to 1 month. Bake from frozen at 375°F, adding 10–15 extra minutes.

Variations of the Recipe

• Add fresh basil or thyme for a burst of herb flavor
• Use a mix of cheeses (cheddar, mozzarella, or fontina work well)
• Swap bacon for pancetta or crumbled sausage
• Add a layer of sautéed spinach or mushrooms for extra depth

Bacon, Onion, and Tomato Pie

If summer had a signature dish in my kitchen, it would be this Bacon, Onion, and Tomato Pie. This recipe is the perfect blend of savory comfort and fresh, seasonal flavor. It combines crisp bacon, sweet caramelized onions, juicy ripe tomatoes, and melty cheese, all layered into a flaky pie crust.

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Course: Dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 1 9-inch pre-baked pie shell
• 5 large ripe tomatoes peeled and sliced
• 4 slices bacon cooked and chopped
• 1 sweet onion thinly sliced or chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons milk
• ½ cup mayonnaise
• 1½ cups sharp cheddar cheese shredded
• ¼ cup crushed Ritz crackers
• 2 teaspoons melted butter
• 2 green onions scallions, thinly sliced

Method

 

Prep the Tomatoes:

1. Place sliced tomatoes on a paper towel-lined tray. Sprinkle with salt and let sit for 15–20 minutes to draw out excess moisture. Pat dry to prevent a soggy pie.

Sauté the Onion (Optional):

1. If you prefer softer onions, lightly sauté the sweet onion in a little bacon grease until translucent. Otherwise, you can use them raw for extra texture and bite.

Layer the Pie:

1. In the pre-baked pie crust, layer the tomato slices, chopped bacon, and onion. Season with pepper.
   

Mix the Topping:

1. In a small bowl, combine the mayonnaise, milk, and shredded cheddar cheese. Spread this mixture evenly over the tomato-bacon-onion filling.
   

Add the Topping:

1. In another bowl, mix the crushed Ritz crackers with melted butter. Sprinkle over the top of the pie.
   

Bake:

1. Bake at 350°F (175°C) for 30–35 minutes, or until the top is golden and bubbly.

Garnish & Serve:

1. Let cool slightly before slicing. Garnish with sliced green onions just before serving.
   
2. Enjoy!
   

Ann

Ann Bennett is a retired Chef, freelance writer, recipe developer, and cookbook author. Originally from North America and now based in the United Kingdom, she is the creator of the award-winning blog “The English Kitchen.” Her work focuses on debunking the myths of English cookery by adding a unique North American spin to traditional recipes.