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Tomato Bacon Pie

June 26, 2010

My new most favorite cookbook is Real Cajun.

Tomato Bacon Pie: Just look at those slices of red and yellow tomatoes. And the bacon...

During the past couple of weekends, I’ve made a few recipes, including fried shrimp, shrimp stock and this tomato bacon pie, and bookmarked several others to be made in the very near future.

Anyhow, the point of this post is tomato bacon pie. I’ve read a few posts and recipes from other folks for tomato pies of various types, including a rather decadent one from Smitten Kitchen that is still on my gotta try it list. Until last weekend though, I hadn’t gotten around to making any of them.

The simplicity of Donald Link and Paula Disbrowe’s recipe for tomato bacon pie won me over though. Plus, I bought some amazing yellow and red tomatoes at the Farmers Market that were screaming to be used right away. Added to the excitement was the arrival of Vidalia onions at my Whole Foods. I love Vidalia onions and miss them when they’re not in season or even available here in Omaha.

So, how do you make this tomato bacon pie?

My very first slice of Tomato Bacon Pie

Honestly, it’s super easy.

Pre-bake a pie shell and let it cool. If you’re like me and pie crust dough confounds you every time, use the pre-made pie dough from Pillsbury. I wish I was better at making pie dough, but I don’t have the patience just yet.

Next, you either bake or fry up about 12 ounces of bacon. I bake my bacon. It’s less messy and just as good.

If you’re like me, then while your bacon is baking, slice up a few tomatoes (mine were on the small side and I used four) and half of a Vidalia onion. Shred about 10 ounces or so of pepper jack cheese.**

When the bacon is done, crumble it. Then place a layer of tomatoes on the bottom of the pie. Season with salt and pepper. Add a layer of sliced onions and shredded cheese. Repeat this layering two more times. Top with the crumbled bacon.

Bake the whole pie for about 25 minutes at 375 degrees. You want the cheese to be melted and some of the moisture to cook out of the tomatoes.

Once the pie is baked, let it set for a little bit. Then, while it’s still sorta warm, dish it up.

As soon as I had taken my first bite, I knew it was going to take all kinds of will power to not eat the entire pie before going to bed. Especially since I could justify it as being healthy with all those tomatoes in it.

I managed to restrain myself. Sort of. I only at half of it. I saved the other half for lunch and dinner the next day. And now, I already want more. Actually, I wanted more about five seconds after I finished the last slice.

That’s how good it was.

**June 27, 2010, Update: I made this recipe again this weekend. I learned there’s a big a difference between the using pepper jack cheese and extra sharp cheddar cheese. The former is much better than the latter in this recipe. Plus, don’t use too much cheese. But that could be the fault of having used cheddar.

I’m not going to toss out this second version of the pie, but it has got me wondering… What would this pie taste like with some mozzerella or goat cheese? Maybe I’ll have to try a couple more versions.

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11 Comments leave one →
  1. June 27, 2010 2:47 am

    Hmmm… THAT looks delicious, however, I suspect after reading your frying posts that less mess is not the only reason you prefer to bake your bacon… I am so going to try this one! Only they (gasp) do not sell Pills piecrust here and I really stink at crust…

    • June 27, 2010 6:50 am

      What?! No premade pie crust? Okay. Here’s an idea. Challenge Justice to try his hand at making pie crust? If he can make perfect loaves of bread, pie crust should be a snap. Right? Right. =)

  2. Mary Lou Johnson permalink
    June 27, 2010 3:23 pm

    I have 3 tomato plants that I put in some tubs, so maybe I will have some tomatoes before it freezes! ha That sounds good, I will have to try it. I am proud of your cooking trials. Remember the corn we did last 4th of July?

    Love, Grandma

    • June 27, 2010 6:24 pm

      Grilled corn… Yum… I wish I had a grill. I’d make some.

  3. Lesley permalink
    June 27, 2010 5:42 pm

    Wow, that looks REALLY delicious. I think I’ll make this for the Wimbledon final next weekend. Or perhaps for us to consume ravenously during an episode of True Blood :) Thanks!

    • June 27, 2010 6:23 pm

      I recommend making it for both. In fact, it might not be much of a surprise to hear that I’m making one right now. I’m just waiting for the bacon to finish baking.

  4. Cheryl permalink
    June 28, 2010 8:34 am

    This sounds wonderful….we have a few tomatoe plants and just saw a tomatoe on the vine….this will be great to make with our tomatoes.

    • June 29, 2010 8:12 pm

      I’ll cross my fingers in hopes that your plants grow plenty more than one tomato.

  5. June 30, 2010 9:52 pm

    Yes, please. And isn’t Paula a wonderful writer? Surely you have Cowgirl Cuisine.

    • July 4, 2010 8:27 am

      I do now! Found a copy at Barnes & Noble yesterday. =) Thanks for the recommendation.

  6. July 30, 2010 11:13 am

    Oh dear. I just now found this. I think that this is just what my Frenchy tomato tart needs…BACON.
    Lordy, lordy, lordy. I would’ve eaten the whole thing. In fact, I’m going to make one and I just might.

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