If you’re anything like me, there’s something about a savory pie that feels like a cozy hug on a plate. And let’s be honest—when you throw together turkey bacon, sweet onions, juicy tomatoes, and a crunchy Ritz cracker topping, magic just happens.
This Turkey Bacon Onion Tomato Pie has quickly become one of my go-to recipes for weekend brunches, lazy summer lunches, and even those nights when I just can’t handle making a big dinner. It’s hearty without being heavy, and it’s the kind of dish that disappears so fast at the table, you might want to make two!
I first stumbled onto the idea for this pie when I had a surplus of garden tomatoes (honestly, is there any better problem to have?). I wanted something different than the usual tomato sandwich or salad. I remembered an old family recipe for a tomato pie but decided to put my own spin on it. In came the turkey bacon for a lighter, smoky flavor, and out went the idea of complicated crusts because, well, life is busy.
So if you’re ready for a ridiculously easy and insanely tasty pie, let’s dive right in.
Ingredients You’ll Need
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1 9-inch pie shell
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5 large tomatoes, peeled and sliced
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4 slices turkey bacon, cooked and chopped
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1 sweet onion, sliced or chopped
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1 teaspoon salt
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½ teaspoon pepper
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2 tablespoons milk
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½ cup mayonnaise
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1½ cups sharp cheddar cheese, shredded
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¼ cup Ritz crackers, crushed
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2 teaspoons butter, melted
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2 green onions (scallions), sliced
Steps to Make Turkey Bacon Onion Tomato Pie
Prepare Your Pie Shell
First things first: let’s get that pie crust ready.
Take your 9-inch pie shell (no shame if it’s store-bought—it’s a time-saver!) and prick it all over with a fork. This keeps it from puffing up while it bakes.
Pop it into a preheated oven at 350°F and bake for 10 minutes. We just want it lightly set, not fully cooked.
Pull it out and let it cool while you prep the filling.
Cook Your Turkey Bacon
While the pie shell is baking, cook your turkey bacon until it’s tender and slightly crispy.
Once it’s done, drain it well and chop it into small, delicious pieces. Try not to eat too much of it straight off the plate—easier said than done, I know!
Layer Your Tomatoes and Onions
Now comes the fun part.
Start layering the sliced tomatoes and chopped sweet onions right into the pre-baked pie shell.
Season each layer with a little sprinkle of salt and pepper—this helps bring out all that juicy, savory goodness.
Finishing the Best Turkey Bacon Onion Tomato Pie
At this point, your kitchen is probably already smelling pretty amazing—and we’re just getting started. Now it’s time to whip up that creamy, cheesy topping that brings everything together. Trust me, this next part is what really makes this pie unforgettable.
I love how simple this filling is to make, but it tastes like you spent hours in the kitchen. It’s one of those recipes that feels a little bit fancy without any of the fuss. So let’s keep going and get that pie into the oven!
Steps to Finish the Turkey Bacon Onion Tomato Pie
Mix Up the Cheesy Bacon Topping
Grab a medium-sized bowl and stir together the mayonnaise, milk, shredded cheddar cheese, and the chopped turkey bacon you cooked earlier.
Make sure everything is well combined. You’re looking for a nice, creamy mixture where the cheese and bacon are evenly coated.
This mixture is pure flavor gold—it’s going to melt down into all those tomatoes and onions and create the dreamiest layers.
Spread the Topping Over the Layers
Now, take that luscious bacon-cheese mixture and spread it gently over your layered tomatoes and onions.
You don’t need to press it down; just make sure it covers everything nicely. It’s okay if a few tomato slices peek out—the pie will settle and meld together beautifully in the oven.
Prepare and Add the Cracker Crumble
In a small bowl, mix the crushed Ritz crackers with the melted butter.
Stir them together until all the cracker crumbs are buttery and golden-looking.
Then sprinkle this mixture evenly over the top of the pie. It might not seem like a big deal, but this buttery cracker topping bakes up into a crispy, golden crust that’s absolutely irresistible.
Bake the Pie
Pop the pie into the preheated oven at 350°F and bake for about 30 minutes.
You’re looking for a bubbling filling and a golden-brown topping. If the edges of your crust start to brown too quickly, you can always loosely cover them with a bit of foil halfway through baking.
When it’s done, pull it out and let it cool for a few minutes. Sprinkle the top with the sliced green onions for a pop of color and a fresh bite that perfectly balances the richness of the pie.
Tips for Success
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Drain Your Tomatoes:
If you have time, lightly salt your sliced tomatoes and let them drain on paper towels for about 10-15 minutes before layering them. It helps prevent a soggy pie. -
Switch Up the Cheese:
Feel free to mix things up with different cheeses! A little bit of Parmesan adds a nice salty kick, or go for a smoked cheddar for extra depth. -
Make It Ahead:
You can assemble the pie (up to the cracker topping) a few hours ahead of time and bake it right before you’re ready to serve. Perfect for busy mornings or when you have guests coming over. -
Use Fresh Herbs:
A sprinkle of fresh basil or thyme just before serving can add even more flavor. If you’ve got a little herb garden going, don’t be shy! -
Leftover Love:
This pie tastes amazing the next day, too. Just reheat slices gently in the oven or enjoy it at room temperature for an easy lunch.
Turkey Bacon Onion Tomato Pie FAQ
Every time I make this pie for family and friends, a few questions always pop up. So I thought I’d put together a quick FAQ to help you out before you dive in.
Frequently Asked Questions
Can I use regular bacon instead of turkey bacon?
Absolutely! Regular bacon works just fine and will give the pie a slightly richer, smokier flavor. Just make sure to drain it well to avoid extra grease in the filling.
What kind of tomatoes are best for this pie?
I love using large, ripe beefsteak tomatoes because they’re juicy and sweet, but any variety you have on hand will work. Just try to pick tomatoes that are firm enough to slice without falling apart.
Do I have to peel the tomatoes?
Peeling is optional, but I highly recommend it for a smoother, more tender texture in the finished pie. If you want to skip peeling, it won’t ruin the pie—it’ll still taste fantastic!
Can I make this pie ahead of time?
Yes! You can assemble everything (except the cracker topping) and refrigerate the pie for a few hours before baking. Add the topping right before it goes into the oven for the best texture.
How do I store leftovers?
Let the pie cool completely, then cover it and store it in the refrigerator. It will stay fresh for about 2-3 days. Reheat slices in the oven at 325°F until warmed through.
Can I freeze the pie?
I don’t recommend freezing this pie because the tomatoes can release a lot of water when thawed, which can make the crust soggy. It’s definitely best enjoyed fresh.
What sides go well with this pie?
A fresh green salad, some fruit, or even a simple cucumber salad would pair perfectly. Since the pie is rich and hearty, lighter sides are a great balance.
Conclusion: You’re Going to Love This Turkey Bacon Onion Tomato Pie
There’s just something so satisfying about a homemade pie, especially one that’s packed with layers of juicy tomatoes, savory turkey bacon, melty cheddar cheese, and a buttery cracker topping.
It’s the kind of dish that feels like a celebration all on its own—whether you’re making it for a weekend brunch, a summer picnic, or just because you’ve got a few too many tomatoes sitting on your counter.
I hope you love this Turkey Bacon Onion Tomato Pie as much as my family does.
If you try it, I’d love to hear what you think! Feel free to leave a comment below with any fun twists you added or how you served it up.
Happy baking, and don’t forget to grab that second slice—you’re going to want it.
Turkey Bacon Onion Tomato Pie
Description
This savory pie combines the juicy sweetness of tomatoes, the rich flavor of turkey bacon, and the sharpness of cheddar cheese in a flaky crust. Topped with a buttery Ritz cracker crumble, it’s a perfect dish for brunch, lunch, or a light dinner.
Ingredients
1 9-inch pie shell
5 large tomatoes, peeled and sliced
4 slices turkey bacon, cooked and chopped
1 sweet onion, sliced or chopped
1 teaspoon salt
½ teaspoon pepper
2 tablespoons milk
½ cup mayonnaise
1½ cups sharp cheddar cheese, shredded
¼ cup Ritz crackers, crushed
2 teaspoons butter, melted
2 green onions (scallions), sliced
Instructions
Prick the pie shell all over with a fork and bake it at 350°F for 10 minutes to lightly set the crust.
Cook the turkey bacon until tender, drain well, and chop into small pieces. Set aside.
Layer the sliced tomatoes and chopped sweet onions into the pre-baked pie shell, seasoning each layer with salt and pepper.
In a bowl, mix the mayonnaise, chopped bacon, shredded cheddar cheese, and milk until well combined. Spread this mixture evenly over the layered tomatoes and onions.
In another small bowl, combine the crushed Ritz crackers with melted butter and sprinkle the mixture evenly over the top of the pie.
Bake at 350°F for about 30 minutes, or until the topping is golden and the filling is bubbly.
Remove from the oven and sprinkle the top with sliced scallions before serving.
Notes
For a crisper pie, you can lightly salt the tomato slices ahead of time and let them drain on paper towels to remove excess moisture. If you prefer a stronger cheese flavor, feel free to mix in some Parmesan or a sharper cheddar. This pie tastes great warm, but it’s also delicious served at room temperature.
