Tomato and Corn Pie…

The cold weather is rolling in and I’m wanting something warm and delicious.  A sort of comfort food is on my mind.  I’m thinking of…pie!  But hold your horses, I’m not thinking of dessert pie.  I’m thinking of a tomato and corn pie.  At first, you may think “eww, a veggie pie!” but this pie dough isn’t sugary sweet like a dessert pie.  Also, the corn and tomato make this pie sweet, tangy, and juicy.

I got the idea from a post on Smitten Kitchen, another of my favorite blogs.  This is something that’s easy to make, feeds a lot of people, and tastes good as a leftover.  This week I broke my finger so the easier the recipe, the happier I’ll be. I’m cooking for myself, but there are no complaints there.  And I can assure you, leftovers never tasted so good.

first layer

Here’s the first layer of the pie.

The dough can be made in advanced and kept in the fridge until you’re ready to roll it out.  I did that because I knew it’d take me forever to chop things up with 1 1/2 hands.

It took me about an hour to prep and do everything.  However, it would normally take 30 minutes or so.  So you can prep it, put it in the oven, and come back half an hour later to the smell of the flaky pie crust with tomato and corn juice bubbling away on the inside.


Getting ready to go into the oven…


And it’s done!  It was very juicy and soppy on the bottom because of the juices from the tomato and the lemon mixture.  However, once it goes into the fridge, it all gets absorbed so leftovers aren’t soppy.

Tomato and Corn Pie
Adapted from Smitten Kitchen

2 cups all-purpose flour
1 T baking powder
1 t salt
6 T butter, cold, diced up into 1/2 inch cubes
1 T butter, melted
3/4 cup whole milk (I used 2% with a bit of cream)
1/3 cup mayonnaise
2 T fresh lemon juice
4 decent sized ripe tomatoes, beefsteak or hot house
1 1/2 cups fresh corn, cut off the cob (2 ears for me)
2 T finely chopped fresh basil
Salt and fresh ground pepper to taste
1 1/2 – 2 cups grated sharp cheddar

Mix together the flour, salt, and baking powder in a bowl.  Blend in butter with fingers. Be sure to crumble butter into the flour. When done, it should be a coarse meal.  Mix in milk and mix until it forms a ball.  At this point, roll out or stick it in the fridge.

Divide dough in half and roll out the first half to about 11 inches around.  Fit into a 9″ pie dish, press into the pan, and trim the overhang.

Preheat oven to 400 F.  Whisk together lemon juice and mayonnaise.  Prepare a large saucepan with water and bring to a boil.

Mark an X on the bottom of the tomatoes and blanch them in the boiling water for about 10-20 seconds and transfer to an ice bath to cool.  Peel the skin off them and slice them 1/4″ thick. With a spoon, gently remove the seeds and juice sacs.  Lay tomato slices on the bottom of the pan, slightly overlapping.  Top with half the corn, basil, some salt and pepper, and half the cheese.

Repeat the second layer with the rest of the tomatoes, corn, basil, salt and pepper, and cheese.  Pour lemon mixture over the cheese.

Cover with the other half of the dough, rolled out to the same size and thickness.  Pinch a seal with the bottom crust walls.  Cut 4-5 steam vents on the top and brush the top with melted butter.

Bake pie until crust is golden brown and the inside bubbles, about 30-35 minutes.

*next post…homemade ricotta cheese and lasagna…*


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