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Tomato and Vidalia Onion Pie with Bacon

Tomato and Vidalia Onion Pie with Bacon is a Southern comfort-style baked pie featuring tender sweet Vidalia onions, juicy tomato slices, and crispy bacon tucked under a cheesy mayo topping. You’ll layer tomatoes, onions, and bacon, then bake until golden and bubbly in a flaky crust.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pie
  • 1 refrigerated pie crust Use a 9-inch refrigerated crust.
  • 4 large ripe tomatoes Slice for layering.
  • 2 Vidalia onions Thinly slice for caramelizing.
  • 8 bacon slices Cook and crumble first.
  • 1 tsp salt For seasoning tomatoes and layering.
  • 0.5 tsp black pepper Seasoning for the tomato layers.
  • 1 tbsp olive oil Used to sauté the onions.
Cheesy Topping
  • 1 cup mayonnaise Binds the topping as it bakes.
  • 1.5 cup shredded sharp cheddar cheese Sharp cheddar for a rich flavor.
  • 0.5 cup shredded mozzarella cheese Adds stretch and melt.
  • 2 tbsp chopped fresh basil Fresh, chopped.
  • 1 tbsp chopped chives Fresh, chopped.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and par-bake the crust
  1. Preheat oven to 375°F (190°C) and place a sheet pan in the oven to help with even baking later.
  2. Fit the refrigerated pie crust into a 9-inch pie plate.
  3. Bake the crust for 10 minutes, then cool slightly to keep it from getting soggy.
Salt tomatoes and caramelize onions
  1. Lay the tomato slices on paper towels and sprinkle lightly with salt, then let sit for 15 minutes to remove excess moisture.
  2. Heat the olive oil in a skillet and cook the Vidalia onions until softened and lightly caramelized.
Assemble the layered pie
  1. Lay half of the tomatoes in the pie crust, then top with half of the onions and half of the crumbled bacon.
  2. Repeat the layers with the remaining tomatoes, onions, and bacon.
Add cheese topping and bake
  1. In a bowl, combine mayonnaise, shredded sharp cheddar cheese, shredded mozzarella cheese, chopped basil, and chopped chives.
  2. Spread the cheese mixture evenly over the top so it covers to the edges.
  3. Bake for 30–35 minutes at 375°F (190°C) until golden brown and bubbly.
  4. Cool for 10 minutes before slicing so the filling sets.
  5. Serve warm.

Notes

Pro tip: salt the tomato slices and rest on paper towels so the pie bakes up with set layers instead of pooling liquid. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F (165°C) oven until warmed through. Freezing is not recommended due to tomatoes and mayo-based topping texture. For a lighter option, use reduced-fat mayonnaise and reduce cheddar by 1/4 cup without changing the bake time.