How to keep tomato pie from being soggy?

Drain and salt your tomatoes, and pre-bake your crust. Avoid using overly juicy varieties.

What does tomato pie taste like?

It’s tangy, savory, slightly smoky from the bacon, and has a creamy, cheesy finish.

Yes, refrigerate any leftovers in an airtight container for up to 3 days.

Definitely! Most tomato pies include a mayo-cheese mixture, often with cheddar or mozzarella.

A rich, savory pie layered with juicy tomatoes, crispy bacon, fresh basil, and creamy cheese—perfect for a comforting brunch or dinner.

Scale

Preheat oven to 375°F (190°C).
Slice tomatoes and sprinkle with salt. Let them drain on paper towels for 10 minutes to reduce moisture.
Place pie crust in a 9-inch deep-dish pie plate and bake for 10 minutes. Let cool slightly.
Layer half of the mozzarella cheese at the bottom of the crust.
Add a layer of tomato slices, basil, green onions, bacon, and garlic.
Sprinkle with black pepper and repeat the layering with remaining ingredients.
In a bowl, mix mayonnaise and Parmesan cheese. Spread over the top of the pie.
Sprinkle remaining mozzarella cheese on top for garnish.
Bake uncovered for 30-35 minutes until bubbly and golden brown.
Let rest for 10 minutes before slicing and serving.

To avoid a soggy crust, be sure to drain the tomatoes well before assembling the pie.

Keywords: tomato pie, bacon pie, savory pie, cheese pie