Summer Garden Pie

Summer Garden PieRecipe
We salted the tomato slices and let them stand for 30 minutes to draw out any excess moisture that could make the pie soggy.


4 to 6 servings

Recipe from

Southern Living


3 large tomatoes, peeled, seeded, and sliced
1 teaspoon salt, divided
1/2 (15-ounce) package refrigerated piecrusts
4 bacon slices
3 medium-size sweet onions, halved and thinly sliced
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup mayonnaise
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese
2 tablespoons fine, dry breadcrumbs


Place tomato slices on paper towels, and sprinkle with 1/2 teaspoon salt; let stand 30 minutes.

Unfold piecrust, and fit into a 9-inch deep-dish pieplate. Fold edges of piecrust under, and crimp. Line with aluminum foil, and fill with pie weights or dried beans.

Bake at 425° for 10 to 12 minutes or until lightly browned. Remove pie weights and foil.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.

Sauté onion in hot drippings in skillet over medium-high heat 8 to 10 minutes or until tender. Spoon onion over prepared piecrust, and top with tomato slices.

Stir together Cheddar cheese, mayonnaise, pepper, and remaining 1/2 teaspoon salt. Spread mixture over tomato slices. Combine Parmesan cheese and breadcrumbs; sprinkle over top.

Bake at 350° for 30 minutes or until golden. Let stand 5 minutes before serving. Sprinkle with bacon.