Irresistible Bacon Onion Tomato Pie with Extra Cheese (Print version)

A savory Southern tomato pie loaded with bacon, sweet onions, and extra cheese baked in a flaky crust until golden and bubbling.

# Ingredients:

For the crust and tomatoes

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)
02 - 4-5 large ripe tomatoes (about 2 lb / 900 g), sliced 1/4-inch thick
03 - 1 teaspoon kosher salt
04 - 1 tablespoon cornmeal

For the filling

05 - 8 slices thick-cut bacon, cooked crisp and crumbled
06 - 1 medium sweet onion, thinly sliced
07 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
08 - 1 1/2 cups (170 g) shredded mozzarella cheese
09 - 3/4 cup (180 g) real mayonnaise
10 - 1 large egg
11 - 2 tablespoons chopped fresh basil
12 - 1 teaspoon garlic powder
13 - 1/2 teaspoon black pepper

# Instructions:

01 - Lay the tomato slices on paper towels in a single layer. Sprinkle with kosher salt and let sit for 15 minutes. Blot firmly with fresh paper towels to remove excess moisture so the crust stays crisp.
02 - Roll the dough into a 9-inch pie plate and crimp the edges. Prick the bottom all over with a fork. Bake at 375°F for 10 minutes until the crust just begins to set.
03 - Fry the bacon in a large skillet over medium heat until crisp, then drain and crumble. Pour off all but 1 tablespoon of drippings. Add the sliced onion and cook for 5 minutes until softened and translucent.
04 - In a medium bowl, stir together the mayonnaise, egg, shredded cheddar, shredded mozzarella, garlic powder, and black pepper until thick and spreadable.
05 - Sprinkle the cornmeal over the par-baked crust. Layer half the tomatoes on top, followed by half the onion and bacon. Spread half the cheese mixture over that. Repeat the layers once more. Bake at 350°F for 35 to 40 minutes until the top is deeply golden and the center barely jiggles.
06 - Transfer the pie to a wire rack and let it cool for at least 20 minutes. The filling needs time to set before slicing.

# Good to know:

01 - Best served the day it is baked while the crust is still crisp.
02 - Use ripe summer tomatoes for the fullest flavor.

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