Yield
4 to 6 servings

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

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