Go Back
Homemade Tomato Pie & Pickle-Slaw Picnic Box recipe photo
Print Recipe Save it for later

Tomato Pie & Pickle-Slaw Picnic Box

This Tomato Pie & Pickle-Slaw Picnic Box is a vibrant, easy-to-make picnic favorite combining melty cheese, ripe tomatoes, smoky turkey bacon, and tangy pickle-slaw.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Cheese, Easy, Picnic, Tomato, Vegetarian Option
Servings: 4 servings

Ingredients

For the Tomato Pie:

  • 1 pre-made pie crust
  • 2 cups fresh tomatoes sliced
  • 1 cup shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup turkey bacon cooked and crumbled

For the Pickle-Slaw:

  • 1 cup shredded cabbage
  • 1/2 cup dill pickles chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste

Instructions

Preparing the Tomato Pie

  • Preheat your oven to 375°F (190°C). Roll out your pre-made pie crust into a 9-inch pie dish. Press it gently to fit and trim any excess crust around the edges.
  • In a mixing bowl, combine the shredded mozzarella, ricotta, grated Parmesan, chopped basil, dried oregano, salt, and pepper. Mix thoroughly until you have a creamy, herby cheese mixture.
  • Spread half of the cheese mixture evenly over the bottom of the pie crust. Arrange half of the sliced tomatoes over the cheese layer.
  • Sprinkle half of the cooked and crumbled turkey bacon over the tomatoes.
  • Spread the remaining cheese mixture over the turkey bacon layer, then top with the remaining tomato slices.
  • Finish by sprinkling the remaining turkey bacon on top. Add a light sprinkle of salt, pepper, and a few fresh basil leaves for extra flavor and presentation.
  • Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned on top.
  • Remove from the oven and let it cool for 10 minutes before slicing. This resting time helps the pie set and makes it easier to serve.

Making the Pickle-Slaw

  • In a medium bowl, combine the shredded cabbage and chopped dill pickles.
  • In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
  • Pour the dressing over the cabbage and pickles. Toss everything gently to coat evenly.
  • Chill the pickle-slaw in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly but remain crisp.

Assembling the Picnic Box

  • Slice the tomato pie into square or wedge-shaped pieces for easy packing.
  • Portion the pickle-slaw into small containers or jars that seal well to prevent sogginess.
  • Pack the pie slices and pickle-slaw containers into your picnic box alongside some fresh fruit, crusty bread, or your favorite beverage for a complete meal.

Equipment

  • 9-inch Pie Dish
  • Mixing Bowl
  • Oven

Notes

  • Drain watery tomatoes on paper towels before assembling the pie to prevent sogginess.
  • Rest the pie after baking to allow the filling to set for easier slicing.
  • Store leftover pie tightly wrapped in the refrigerator for up to 3 days and reheat gently.
  • Chill the pickle-slaw for at least 15 minutes before serving to enhance flavor and texture.
  • For a vegetarian version, omit turkey bacon and add sautéed mushrooms or caramelized onions.