BLT – Bacon & Tomato Pie served w/ a lettuce salad

August, 2013 update -- I just made this pie for supper using Vicky's No-Roll Pie Crust (I cut out the sugar but wouldn't hurt if it was left in as tomatoes are technically a fruit and some people season them with sugar); because it's a no-roll crust, I omitted the decorative pie crust toppers. I also blanched the tomatoes and removed the skins on this season's thick-skinned tomatoes.

     The last of our garden tomatoes and fresh herbs went into this flavorful pie that contains two of the components of the traditional BLT sandwich. I served a lettuce salad on the side and Barry was impressed. He loved the combination of flavors and I love about anything encased in crisp, flaky pie crust.

Bacon & Tomato Pie   4 to 6 servings

Bacon-Tomato Pie w/ lettuce salad.

1 (9”) unbaked pie shell, homemade or purchased

About 3 medium tomatoes, cut into ¼” slices

Kosher salt & pepper to taste

8 to 10 bacon strips, cooked and crumbled  

1 cup (4 oz.) shredded Cheddar cheese

1 cup mayonnaise  

1 tablespoons chopped fresh oregano or about 1 teaspoon dried

 2 teaspoons chopped fresh basil or about ½ teaspoon dried

1. Prick the pie crust and bake at 475° for 8 to 10 minutes – it should be lightly browned. Cool.

2. Place tomatoes in the prebaked crust; add a layer of bacon and add salt and pepper to taste.

3. In a small bowl, combine the cheese, mayonnaise and herbs.

4. Spoon mayo mixture over bacon.

After spreading the mayo mixture over the top, I added tomato-shaped cut-outs made from the extra pie dough. (See photo and explanation below)

5. Bake at 350° for 30 to 40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning). 

I used a pie lift to remove the baked pie from the oven. (See additional photos of the pie lift and explanations at this bottom of this post.)

Recipe without photos . . .

Bacon & Tomato Pie   4 to 6 servings

1 (9”) unbaked pie shell, homemade or purchased

About 3 medium tomatoes, cut into ¼” slices

Kosher salt & pepper to taste

8 to 10 bacon strips, cooked and crumbled  

1 cup (4 oz.) shredded Cheddar cheese

1 cup mayonnaise  

1 tablespoons chopped fresh oregano or about 1 teaspoon dried

2 teaspoons chopped fresh basil or about ½ teaspoon dried

1. Prick the pie crust and bake at 475° for 8 to 10 minutes – it should be lightly browned. Cool.

2. Place tomatoes in the prebaked crust; add a layer of bacon and add salt and pepper to taste.

3. In a small bowl, combine the cheese, mayonnaise and herbs

4. Spoon mayo mixture over bacon.

5. Bake at 350° for 30 to 40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning). 

PIE TOPPERS from left over pie crust . . .

I re-rolled extra pie dough and used a mini tomato-shaped cookie cutter to make pie toppers.

 PIE LIFT

We actually saw one of these pie lifts at the Shaker Village of Pleasant Hill in Harrodsburg, Kentucky. Seemed like such a handy device that Barry created one for our kitchen.