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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Country Tomato and Bacon Pie Recipe

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This recipe for Country Tomato and Bacon Pie is from Zion Baptist Church WMU Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 tomatoes sliced
1 9" deep dish frozen pie crust baked to package directions
1/2 lg thinly sliced sweet onion
1/4 c. basil chopped
1/2 c. cooked and crumbled bacon
Pepper to taste
1 c. mayo
1 c. shredded cheese (cheddar/mozzarella or both)
Parmesan cheese as desired
Directions:
Directions:
Allow prebaked pie crust to cool slightly. Preheat oven to 350º. Start layering tomato slices on the bottom of the pie. Season with some freshly ground black pepper. Top with thinly sliced onions, basil, and crumbled bacon. In a bowl, combine 1 c. mayo with 1 cup of desired shredded cheese. Spread the cheese mixture on top of the pie. Sprinkle with Parmesan Cheese. Bake for about 30-35 minutes until golden brown. If the edges of your pie crust are becoming too brown while baking, put aluminum foil round the edges of the pie just covering the crust for the duration of baking.
Personal Notes:
Personal Notes:
My Aunt Lisa Tapp was the first person who made this for a family gathering and we all loved it. It's been something I make every year with our tomatoes out of the garden.

 

 

 

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