Easy Tomato and Vidalia Onion Pie Recipe

Here’s my go-to tomato and vidalia onion pie recipe, with a tender, buttery crust and layers of fresh summer tomatoes paired with sweet vidalia onions, all baked with herbs and just the right amount of cheese.

This savory pie has become my summer potluck staple. I make it whenever tomatoes are in season, and there’s never a slice left to take home. It’s basically like a Southern version of pizza, and who doesn’t love that?

What Kind of Tomatoes Should I Use?

For a tomato pie, you’ll want to pick ripe, in-season tomatoes that are firm but not hard. Roma or beefsteak tomatoes are excellent choices since they have fewer seeds and a meatier texture, which helps prevent your pie from becoming watery. If you’re making this during peak summer months, heirloom tomatoes can add amazing flavor, though they tend to be juicier and might need extra draining. Whatever type you choose, the key is to slice them and let them drain on paper towels for about 30 minutes before assembling your pie. This extra step removes excess moisture that could make your crust soggy. If you’re making this outside of tomato season, look for greenhouse-grown tomatoes on the vine, as they typically have better flavor than other off-season options.

Options for Substitutions

This savory pie is pretty adaptable – here are some helpful swaps if you need them:

• Pre-made pie crust: If you don’t have a pre-made crust, you can use homemade pie dough or even a puff pastry sheet. In a pinch, a prepared pizza dough will work too – just press it into your pie dish.
• Vidalia onion: While Vidalias give the best sweet flavor, you can substitute with any sweet onion variety like Walla Walla or Maui. Regular yellow onions work too, but try caramelizing them first to bring out their sweetness.
• Italian cheese blend: No Italian blend on hand? Mix together equal parts of any melting cheeses you have – cheddar, mozzarella, or Swiss all work well. Just make sure to include at least one strong-flavored cheese in the mix.
• Mayo and sour cream: You can use all mayo or all sour cream if you’re missing one. Greek yogurt is another good stand-in for the sour cream.
• Bacon: Feel free to swap bacon with prosciutto, ham, or even turkey bacon. For a vegetarian version, try using sautéed mushrooms instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is preventing a soggy bottom crust – you can avoid this by laying your sliced tomatoes on paper towels and sprinkling them with salt for at least 30 minutes to draw out excess moisture before assembling the pie. Another common mistake is undercooking the bacon, which should be crispy enough to crumble easily, as soft bacon can make the filling greasy and unappealing. The filling can become too loose if you skip chilling the mayo-cheese mixture for 15-20 minutes before spreading it in the pie, so take that extra time to let it firm up. For the best results, let your pie rest for 15-20 minutes after baking – cutting into it too soon will give you messy slices and might cause the filling to spill out. Finally, if your crust edges are browning too quickly during baking, cover them with aluminum foil to prevent burning while the rest of the pie finishes cooking.

What to Serve With Tomato and Vidalia Onion Pie?

This savory pie is rich and satisfying, so it pairs perfectly with lighter side dishes that won’t compete with its bold flavors. A simple mixed green salad with a light vinaigrette dressing helps cut through the richness of the bacon and cheese. For a summer meal, try serving it alongside some grilled vegetables like zucchini or asparagus – the slight char from the grill complements the sweet onions and tomatoes in the pie. If you’re serving this for brunch, fresh fruit like melon or berries adds a nice sweet contrast to the savory pie and helps balance out the meal.

Storage Instructions

Keep Fresh: This savory pie stays good in the fridge for up to 4 days when wrapped well in plastic wrap or stored in an airtight container. The flavors actually get even better after a day as everything melds together nicely. Just keep in mind that the crust might soften a bit over time.

Freeze: While you can freeze this pie, I don’t really recommend it since the tomatoes can make the crust a bit soggy when thawed. If you do freeze it, use it within 2 months and wrap it really well in both plastic wrap and foil to prevent freezer burn.

Warm Up: To enjoy leftover pie, heat it in a 350°F oven for about 15-20 minutes until warmed through. You can also microwave individual slices for about 30 seconds, though the crust won’t be as crispy. I like to pair reheated slices with a fresh green salad to make it a complete meal.

Preparation Time	25-35 minutes
Cooking Time	50-60 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 80-100 g
• Fat: 160-180 g
• Carbohydrates: 80-100 g

Ingredients

• 1 pre-made refrigerated pie crust
• 6 bacon slices
• 3 small tomatoes, sliced (or 2 medium-sized)
• 1/2 teaspoon salt
• Half of a medium vidalia onion, sliced into rings
• 1 cup mayo
• 1/4 cup sour cream
• 1/8 teaspoon black pepper
• 2 1/2 cups shredded italian cheese blend, split (contains mozzarella, provolone, parmesan, and romano)

Step 1: Prepare the Pie Crust and Tomatoes

Place the rolled-up pie crust on the counter and let it stand at room temperature for 15 minutes according to package directions.

Meanwhile, prepare the tomatoes: place tomato slices in a large colander or on paper towels or parchment paper.

Sprinkle them with salt and let them stand for 10 minutes to help pull out some of the juice.

Gently press paper towels on the tomatoes after 10 minutes to absorb excess moisture.

Step 2: Preheat Oven and Prepare Pie Crust

Preheat your oven to 425°F (220°C).

Gently unroll the pie crust and smooth out the curled edges with a rolling pin or a smooth drinking glass to achieve a 12-inch circle.

Fold the crust in half to transfer it to the pie dish.

Fold about 1/2 inch of the edge under all the way around to create an even border.

Flute or crimp the edges as desired.

Step 3: Pre-bake the Pie Crust

Line the fluted pie crust with parchment paper or aluminum foil.

Cover the bottom of the crust with ceramic pie weights or about 1 cup of dried beans.

Bake the weighted crust at 400°F (204°C) for 9 minutes.

Let the crust cool while you prepare the filling and slice the onions.

Remove the pie weights or beans and parchment before filling the crust.

Reduce the oven heat to 375°F (190°C).

Step 4: Cook the Bacon

Stack the bacon slices on top of each other and slice them crosswise into 1/2-inch strips.

Cook the bacon in a skillet over medium-low to medium heat for about 7 minutes, stirring occasionally, until crisp and browned.

Drain excess grease if necessary.

Step 5: Assemble the Pie

Begin assembling the pie by arranging one-third of the onion rings on the bottom of the partially baked pie crust.

Sprinkle with half of the cooked bacon.

In a medium bowl, combine mayonnaise, sour cream, pepper, and 2 cups of cheese.

Dollop one-third of the mayonnaise mixture between the rings on the bottom of the crust and onto the rings.

Arrange a single layer of tomatoes on top of the mayo mixture.

Top with one-third of the onion rings and a second layer of tomatoes.

Dollop the tomatoes with another third of mayo mixture and spread to the edges of the pie.

Arrange the remaining onion rings in a single layer and sprinkle with remaining bacon.

Dollop with the last third of the mayo mixture.

Step 6: Final Touches and Bake

Sprinkle the entire pie with the remaining 1/2 cup of shredded cheese.

Optionally, sprinkle some cheese on the edges of the crust.

Bake the pie at 375°F (190°C) for 35 minutes, or until the filling is hot and bubbly.

Allow the pie to cool for 10 minutes to firm up before slicing and serving.

Enjoy your savory pie!