Real Cajun: Rustic Home Cooking from Donald Link's Louisiana by Donald Link, includes recipes like My Boudin; German Festival Ham and White Bean Stew; and Aunt Cynthia's Tomato and Bacon Pie (aka Cajun Pizza).
Aunt Cynthia's Tomato and
Bacon Pie (aka Cajun Pizza)
Serves 6 to 8
When we were kids we used to visit my aunt Cynthia on the Alabama coast (before it was filled with condos and hotels). Aunt Cynthia and her sister Aunt Sally are both amazing cooks, as Grandad was.
Whenever I see Aunt Cynthia these days, we talk about food: how she prepares her collard greens and her fried chicken, and this irresistible savory pie, which happens to be a favorite of Aunt Sally's. At first blush this recipe sounds a little strange, but the combination is amazing, not unlike the layering of tomatoes, onions, bacon, and cheese on a hamburger.
When cutting pies like this that have a rather loose filling, use a long, sharp knife and slice in long, even strokes.
Tomato and Bacon Pie is great for a potluck dinner, or for a side dish for roast meat dinners.
The success of this pie will be directly related to the quality of the tomatoes that you use, so be sure to find the ripest ones you can find. (Heirloom varieties from the farmers' market would be an excellent choice.)
- 12 ounces sliced bacon
- 2 ripe medium tomatoes, cut into 1/4-inch slices
- 1 (9-inch) prebaked Pie Crust (recipe follows), cooked
- Salt and pepper
- 1/2 small onion, thinly sliced
- 5 ounces Cheddar or pepper jack cheese, grated
Cook the bacon in a skillet until crisp and set aside to cool on paper towels or a brown paper bag. (Twelve ounces is probably a little more than you will need, but somehow a few extra pieces always get eaten.)
Preheat the oven to 375 degrees F.
Place a layer of tomato slices on the bottom of the crust and season lightly with salt and pepper. Top with a layer of onion slices and cheese. Repeat this process two more times.
Crumble the cooked bacon over the top layer of onion and cheese and bake for about 25 minutes, until the cheese has melted and the tomatoes have released some of their moisture. Place the pie on a wire rack and allow it to cool completely.
- 2 tablespoons butter
- 2 tablespoons lard or vegetable shortening
- 1/4 teaspoon salt
- 1-1/4 cups all-purpose flour
- 3 tablespoons ice water
Using a fork or your fingers, cut the butter, lard, and salt into the flour until the mixture resembles coarse pebbles. Make a well in the middle of the mixture and add water. Knead for about 30 seconds until dough comes together. Roll the dough out on a floured surface until it's 1/4-inch thick and shape into a rustic free-form circle or gently drape it into a buttered pie pan and trim as necessary. Refrigerate the crust until needed.
Preheat the oven to 350 degrees F.
Using a fork, prick the bottom of the pie in several places and bake for 25 minutes, or until lightly browned.
Note: Pie crusts generally will bake more evenly when they are cold, so place the crust in the freezer for about 20 minutes before baking.
Rustic Home Cooking from Donald Link's Louisiana
- by Donald Link and Paula Disbrowe
- Potter 2009
- Hardcover; $35.00; 256 pages
- ISBN-10: 0307395812
- ISBN-13: 978-0-307-39581-8
- Recipe reprinted by permission.
Buy Real Cajun
- My Boudin
- German Festival Ham and White Bean Stew
- Aunt Cynthia's Tomato and Bacon Pie (aka Cajun Pizza)
- Cookbook Profile Archive
This page created June 2010