I love this savory tomato pie. I've only had a tomato pie once before, when I was a teenager. I found a recipe for it in one of my mom's old church cookbooks (I think) and asked her to make it. She did and I really enjoyed it. I had forgotten all about tomato pie until the Kitchn posted this recipe on their Facebook page. I'm glad they did- this pie was so tasty- if you've never tried tomato pie, but you enjoy tomatoes, don't hesitate to make this. This recipe uses bacon, which is a nice addition, but it wasn't present in the recipe from my youth. Oh, I was able to find Duke's mayo for this recipe- the original recipe mentions that you should use it if you can get it, because it's popular in the South, where this recipe originated. 
adapted from the Kitchn1 single-crust pie dough, homemade or store-bought (use half the recipe linked)
6 slices bacon
1 1/2 pounds red tomatoes, ripe, thickly sliced
1/2 teaspoon kosher salt
3 tablespoons fresh thyme leaves (or 1 tsp dry)
3 ounces shredded sharp cheddar cheese (about 3/4 cup)
1/2 cup mayonnaise
1 teaspoon freshly ground black pepper
1. Arrange a rack in the middle of the oven and heat to 350°F. Roll out the pie dough to an 11-inch round, then transfer to a 9-inch glass or ceramic pie plate. Roll the edges of the dough about 1/2 inch over on itself, then crimp or flute. When the oven is hot, blind bake the pie crust for 20 minutes- line the chilled pie shell with parchment paper, then fill with dried beans or pie weights. Bake for 20 minutes.
2. While the pie crust bakes, arrange the tomato slices in a single layer on a double layer of paper towels and sprinkle with salt. Leave them to drain for at least 10 minutes, or more if you have time. Pat the tomatoes dry with another double layer of paper towels. Place the bacon in a large skillet over medium-high heat and cook until crisp, 8 to 12 minutes. Remove from the pan to paper towels to drain. Finely chop the crisped bacon.
3. Cool the pie crust-place the crust on a wire rack and carefully remove the parchment and beans or weights. Set aside to cool for a few minutes while you gather the remaining ingredients.
4. Reserve 3 to 4 slices of tomato for the top of the pie. Arrange 1/3 of the remaining tomato slices evenly in the pie shell. Sprinkle with 1/3 of the bacon and 1/3 of the thyme. Continue layering the tomatoes, bacon, and thyme for a total of 3 layers.
5. Place the cheese, mayo, and pepper in a small bowl and stir to combine. Spread the cheese mixture on top of the tomatoes in an even layer. Sprinkle with the cracker crumbs, then place the reserved tomatoes on top. Bake until the pie is golden-brown and bubbly, 40 to 45 minutes. Remove the pie to a wire rack and cool at least 15 minutes before slicing. Serve hot or at room temperature.
6 slices bacon
1 1/2 pounds red tomatoes, ripe, thickly sliced
1/2 teaspoon kosher salt
3 tablespoons fresh thyme leaves (or 1 tsp dry)
3 ounces shredded sharp cheddar cheese (about 3/4 cup)
1/2 cup mayonnaise
1 teaspoon freshly ground black pepper
1/2 cup butter cracker crumbs (about twelve 3/4-inch crackers), such as Ritz
2. While the pie crust bakes, arrange the tomato slices in a single layer on a double layer of paper towels and sprinkle with salt. Leave them to drain for at least 10 minutes, or more if you have time. Pat the tomatoes dry with another double layer of paper towels. Place the bacon in a large skillet over medium-high heat and cook until crisp, 8 to 12 minutes. Remove from the pan to paper towels to drain. Finely chop the crisped bacon.
3. Cool the pie crust-place the crust on a wire rack and carefully remove the parchment and beans or weights. Set aside to cool for a few minutes while you gather the remaining ingredients.
4. Reserve 3 to 4 slices of tomato for the top of the pie. Arrange 1/3 of the remaining tomato slices evenly in the pie shell. Sprinkle with 1/3 of the bacon and 1/3 of the thyme. Continue layering the tomatoes, bacon, and thyme for a total of 3 layers.
5. Place the cheese, mayo, and pepper in a small bowl and stir to combine. Spread the cheese mixture on top of the tomatoes in an even layer. Sprinkle with the cracker crumbs, then place the reserved tomatoes on top. Bake until the pie is golden-brown and bubbly, 40 to 45 minutes. Remove the pie to a wire rack and cool at least 15 minutes before slicing. Serve hot or at room temperature.
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