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These Southern tomato pies are all about big comforting flavors and creamy textures. Layers of smoky bacon, sweet caramelized onions, juicy tomatoes, and mozzarella baked into a flaky crust make this pie a showstopper for any meal. Every bite is buttery and tangy with a savory melt that keeps everyone coming back for more. Whether you are serving brunch guests or just want a fresh new dinner idea, this pie always feels special and inviting without extra fuss.
I first baked this pie for a lazy Sunday brunch with my sisters. We ended up eating it in the kitchen before we could even set the table and now it is my favorite recipe for those moments when everyone needs something a little indulgent.
Ingredients
- Deep dish pie crust pre baked: The base for all the delicious fillings. For best results choose a brand with real butter or make your own for that true Southern flakiness
- Thick cut bacon cooked and crumbled: Adds smoky hearty flavor and a crisp bite. Pick thicker slices with some lean streaks
- Large yellow onion thinly sliced: Slow caramelization brings natural sweetness and deep flavor. Use firm shiny onions for best results
- Medium fresh tomatoes thinly sliced: Balances richness with acidity and juiciness. Ripe but not mushy tomatoes slice cleaner and hold up better in layers
- Shredded mozzarella cheese: Gooey and creamy when baked. Freshly shredded is best for melt and flavor
- Mayonnaise: Part of the signature creamy topping. Use real mayonnaise for the tastiest finish
- Sour cream: Mixes with mayo for a luscious tangy topping. Full fat makes a smoother result
- All purpose flour: Gives the creamy topping structure so it bakes up light but holds together
- Garlic powder: Gentle savoriness that blends into the topping. Powder works better than fresh in creamy mixes
- Black pepper and salt: Brings everything into balance. Fresh ground pepper is extra aromatic
- Fresh chives or parsley chopped: Brightens the top and adds fresh herby contrast. Choose bright green leaves for the prettiest garnish
Step-by-Step Instructions
- Preheat and Prepare Pie Crust:
- Get your oven up to three hundred fifty degrees Fahrenheit. Make sure your deep dish pie crust is already baked so it will not turn soggy with the fillings
- Caramelize the Onions:
- In a skillet heat a spoonful of bacon drippings over medium heat then add the sliced onions. Stir and cook gently for about ten minutes. Allow them to soften and turn a beautiful golden brown with a sweet aroma. Give this step your full attention for the richest flavor
- Build the Pie Layers:
- Place half the caramelized onions in the pie crust then layer on half of the tomato slices. Sprinkle with half the crumbled bacon and repeat the layers for a good balance of every ingredient in each bite
- Make the Creamy Cheese Topping:
- In a bowl stir together the shredded mozzarella mayonnaise sour cream flour garlic powder black pepper and salt. Mix until everything is combined into a smooth creamy mixture so no bits of flour remain
- Top the Pie and Bake:
- Spread the creamy topping evenly over the pie filling making sure to cover edge to edge. Place pie on a baking sheet to keep your oven clean and bake for thirty five to forty minutes until the topping is golden and bubbling all over
- Rest and Garnish the Pie:
- After baking let the pie rest for at least five minutes so everything can set up. This will help your slices come out neat and tidy. Sprinkle fresh chives or parsley on top before cutting and serving
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I am never tired of the way a few simple ingredients create so much savory magic once they are layered up. The caramelized onions are my secret favorite because they make the whole house smell amazing and bring everyone into the kitchen while the pie bakes. Often I have to guard the bacon because it disappears when no one is looking.
Storage Tips
Once your tomato pie cools completely cover and store any leftovers in the refrigerator for up to three days. To keep the crust crisp use the oven instead of a microwave when reheating. Set slices on a baking sheet and warm at three hundred degrees until heated through.
Ingredient Substitutions
Try smoked turkey or vegetarian sausage if you want to skip the bacon. For a different flavor cheddar or fontina cheese both melt well in place of mozzarella. Greek yogurt makes a good swap for sour cream if you want a lighter pie without losing the creamy texture.
Serving Suggestions
Tomato pie works for breakfast lunch dinner or an afternoon snack. Serve it with a crisp green salad and maybe some pickled onions or jalapenos to add a fresh kick. It is also lovely next to cool melon slices or a platter of fresh fruit.
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A Slice of History
This savory tomato pie takes inspiration from traditional Southern versions where home cooks stretched ripe summer produce with pantry ingredients like bacon and cheese. My grandmother always made hers with her best pie crust recipe and a little extra cream on top for richness. Sitting at her kitchen table with a slice of warm pie is one of my favorite childhood memories.
Recipe FAQs
- → Can I use store-bought red sauce?
Yes, a canned red sauce works well if short on time, though homemade brings richer flavor.
- → What tortillas are best for enchiladas?
Large flour tortillas hold filling well without tearing and soften nicely when baked.
- → Can these be prepared ahead of time?
Yes, assemble and refrigerate for up to 24 hours. Add extra baking time if cooking cold.
- → Are there protein alternatives to beef?
Try shredded chicken, ground turkey, or black beans for a different twist on the filling.
- → How do I prevent soggy enchiladas?
Lightly toasting tortillas or spreading a thin layer of sauce before filling can keep them from getting soggy.