Recipe Box, BLT Pie

the Painted Apron

7 years ago

I think just about everyone loves a good BLT, so why not a BLT pie!

I have made lots of tomato pies, a Southern summer favorite, and this one is topped with lettuce and loaded with the ever popular, Bacon

HHjr planted chocolate sprinkle cherry tomatoes, their skin is sort of “dark chocolate green”

They don’t actually taste like chocolate, but they are sweet and irresistible

He also planted okra and jalapenos, as well as regular cherry tomatoes

For this pie, cut half of them and leave the rest whole

The creamy filling consists of a mixture mayonnaise, cream cheese, egg yolk and lemon zest for a little brightness

Mix sauteed onion into the creamy filling and add the bacon pieces to the seasoned tomatoes

Sprinkle the partially baked pie crust with part of the Parmesan, then top with the cream filling

I used red onion, only because it was handy, which is why it looks like bacon…

Top filling with tomato bacon mixture

You can prepare this in advance and refrigerate until baking if desired

Bake at 375 for about 35 minutes

Garnish generously with crisp lettuce

adapted from Better Homes & Gardens

BLT Pie

Your favorite Bacon Lettuce and Tomato sandwich baked in a pie!

Course Main Course

Cuisine American

Keyword Alfredo quiche, bacon lettuce and tomato pie, BLT, dinner pie

Prep Time 20

Cook Time 40

Resting time 1

Servings 6

Let piecrust stand at room temperature for 20 minutes. Gently press pastry into the bottom of pie plate and up the sides. Prick bottom of pastry. Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5 minutes more. Remove, and reduce heat to 375 degrees F.
Cook onion in a little bacon fat or butter until softened, 5-10 min.
Sprinkle 1/2 cup of the cheese over the partially baked piecrust.
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. Add bacon pieces.
In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.
Spoon cream cheese mixture into piecrust. Top with tomato mixture. Gently press tomatoes and bacon into the cream cheese mixture.
Bake until tomatoes are just beginning to brown, about 35 minutes. Let stand 1 hour before cutting. Cut into wedges and top with lettuce to serve. Makes 6-8 servings