Southern Bacon & Tomato Pie by Comesitatmytable9044

Ingredients

• 2-3 ripe tomatoes (depending on size)
• Salt and pepper, to taste
• 1 9-inch pie crust, blind baked and cooled
• 1/3 cup shredded mozzarella cheese (for the bottom layer)
• 1/2 cup shredded mozzarella cheese (for the topping)
• 1/2 cup shredded mild cheddar cheese
• 1/2 cup onion, finely diced
• 1/2 cup bacon, cooked and crumbled
• 2 tbsp fresh basil, chopped (plus extra for garnish)
• 1 cup mayonnaise
• 15-18 Ritz crackers, crushed
• 2 tbsp butter, melted

Instructions

1. Preheat oven to 350°F. Slice tomatoes and lay them on several layers of paper towels. Cover with more paper towels and let sit for 10-15 minutes to drain excess liquid.
2. Optional: use a small spoon to scoop out seeds and excess liquid from each tomato slice before layering.
3. Spread the 1/3 cup of mozzarella evenly across the bottom of the blind-baked pie crust to form a moisture barrier.
4. Layer tomato slices over the cheese, cutting pieces as needed to fill gaps. Season generously with salt and a little pepper.
5. Add a second layer of tomatoes if needed, filling in gaps, and season again with salt and pepper.
6. In a bowl, combine the 1/2 cup mozzarella, 1/2 cup cheddar, diced onion, crumbled bacon, 2 tablespoons basil, and 1 cup mayonnaise. Stir until well combined.
7. Dollop the mayonnaise mixture over the tomatoes and spread gently to cover evenly.
8. Toss the crushed Ritz crackers with the melted butter until all crackers are moistened, then sprinkle evenly over the top of the pie.
9. Place a pie shield over the crust edges to prevent over-browning. Bake at 350°F for 20-30 minutes, until the top is lightly golden and the mayonnaise mixture has melted and set.
10. Remove from oven, garnish with a little fresh basil, let rest for a few minutes, then slice and serve.