Cherry Tomato Pie


When you have a really juicy filling like the one in this pie, try a double-crust base. Double-lining your pie dish forms an extra-sturdy shell, and it's especially delicious if you love the crust as much as the filling.

Cherry Tomato Pie
Prep Time:
30 mins
Stand Time:
1 hrs 20 mins
Bake Time:
15 mins
Total Time:
2 hrs 5 mins


  • 6 strips bacon

  • 1 15 ounce package rolled refrigerated unbaked piecrust (2 crust)

  • cup finely shredded Parmesan cheese

  • ¾ cup finely chopped sweet onion

  • 4 cup cherry tomatoes

  • 1 tablespoon olive oil

  • ¼ cup fresh basil, finely chopped

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • ½ 8 ounce package cream cheese, softened

  • ¼ cup mayonnaise

  • 1 egg yolk, lighlty beaten

  • 1 teaspoon finely shredded lemon peel

  • ¾ cup thinly sliced leaf lettuce

  • Lemon wedges (optional)


  1. Preheat oven to 400°F. In a large skillet cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 Tbsp. bacon drippings in skillet; set aside.

  2. Let piecrust stand at room temperature for 20 minutes. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around a rolling pin; unroll pastry into a 9-inch deep-dish pie plate. (Sides should be 2 to 2 1/2 inches deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into the bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry.

  3. Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5 minutes more. Remove, and reduce heat to 375ºF. Sprinkle 1/2 cup of the cheese over the piecrust. Place half the bacon slices around the edge of the crust. Set aside.

  4. Cook onion in reserved bacon dripping over medium heat until tender. Drain drippings. Set aside.

  5. Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 Tbsp. of the basil, salt, and 1/4 tsp. of the pepper. Stir to combine.

  6. In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.

  7. Spoon cream cheese mixture into piecrust.Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes, weaving bacon between tomatoes. Gently press tomatoes and bacon into the cream cheese mixture.

  8. Bake pie until tomatoes just begin to brown, about 35 minutes. (Loosely cover pie with foil if edges brown too quickly.) Let stand 60 minutes.

  9. Top with leaf lettuce and serve with lemon wedges.

Nutrition Facts (per serving)

432 Calories
30g Fat
30g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 432
% Daily Value *
Total Fat 30g 38%
Saturated Fat 12g 60%
Cholesterol 59mg 20%
Sodium 714mg 31%
Total Carbohydrate 30g 11%
Total Sugars 4g
Protein 8g
Vitamin C 14.3mg 72%
Calcium 118mg 9%
Iron 0.6mg 3%
Potassium 311mg 7%
Folate, total 24.2mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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