Savory Summer Pie
When summer tomatoes finally arrive it’s so tempting to eat them as they are, but they’re incredible when used to create a main course. If your home garden or local farmers market is filled with juicy tomatoes, it’s the perfect time to try this savory summer pie. This hearty pie can be served for breakfast, dinner or a weekend brunch. The sharp cheddar flavor layered with caramelized onions complement the peak season tomatoes. The all-butter crust can be prepared up to 2 days ahead if your tomatoes need a few more days to completely ripen. When your window sill is lined with ripe tomatoes, transform them into this savory pie for the perfect summer meal. Inside Northside Magazine featured this recipe in their July/August 2020 issue. We’d like to see your version. Share your creation by tagging us on Instagram at @InsideNorthside and @y_delicacies.
Savory Summer Pie
Servings: 8
Yvette Jemison YDelicacies.com
Pastry Crust
Makes one 9-inch deep dish crust
1 ½ all-purpose flour, plus more for work surface
½ teaspoon kosher salt
½ cup chilled unsalted butter
1/3 cup ice water
2 teaspoons apple cider vinegar
1. Whisk flour and salt together in a large bowl. Grate the butter into the bowl, and toss to coat with the flour.
2. Stir ice water and vinegar together in a cup and sprinkle over the flour and butter. Combine the flour and butter with your hands until a dough forms. If needed, add 1 tablespoon water at a time to incorporate flour.
3. Gather the dough and transfer to a flour surface. Roll out the dough into a 14-inch round and transfer to the pie dish. Slump dough into the dish leaving about a 1-inch overhang. Fold overhang under and decoratively crimp edges. Poke holes on the bottom with the tines of a fork. Freeze for 20 minutes.
4. Meanwhile, preheat oven to 425°F.
5. Line the chilled crust with parchment and fill with pie weights. Bake until crust is golden brown around the edges, about 25 minutes.
6. Remove parchment and weights and bake crust until bottom is dry and crust is deep golden brown, about 15 minutes. Let cool completely.
Pie Filling
1 pound applewood smoked bacon
3 medium yellow onions, sliced
1 ½ pound tomatoes, sliced thick
Salt and pepper
2/3 cup Dukes mayonnaise
8 ounces sharp cheddar cheese, grated
1. Preheat oven to 350°F.
2. Cook the bacon in batches in a large skillet on medium heat until browned and crisp. Transfer the bacon to a paper towel lined plate. Snap each slice in half, when the bacon is cool enough to handle.
3. Drain the rendered bacon drippings, reserving ¼ cup in the skillet. Add the onions and cook on medium high heat until caramelized, about 40 minutes.
4. Begin layering the pie by spreading half of the caramelized onions on the bottom of the pastry crust. Layer half of the tomato slices on top of the caramelized onions. Season the tomatoes with salt and pepper. Spread half of the mayonnaise on the tomatoes. Arrange half of the bacon on the mayonnaise. Spread half of the cheddar cheese over the bacon layer and gently press down on the layers. Repeat the layers with the remaining ingredients.
5. Place the pie dish on a rimmed baking sheet and bake until the cheese is melted and the top is lightly browned, 30-40 minutes. Let the pie cool for 5-10 minutes before slicing. The pie can be served warm or at room temperature.
