It's sad but true, summer is officially coming to an end soon. Kids are returning or have already returned to school, pools are on their last week of being open, and summer's fruit and vegetable bounty will soon be gone. But before that all happens, I highly encourage you to capture all the splendor of summer by making this savory pie.
This recipe is not especially difficult to make but it is a bit time consuming. But the moment that you bite into it, you are rewarded for your hard work. This was simply put, the freshest, most delicious dish I'd eaten all summer. It was bursting with amazing flavors and I was so glad that I made it.
One Year Ago: Mushroom Bolognese
Two Years Ago: Blueberry Almond Cake with Lemon Drizzle
Tomato and Corn Pie
|I'm sorry for this really awful photo. I got a late start and it was quite dark by the time I had the pie done and snapped this shot. It tastes infinitely better than I make it look. The flavor truly took me by surprise!|
For the Crust:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 6 Tbsp cold unsalted butter, cut into 1/2 inch cubes
- 3/4 cup buttermilk
- 2 Tbsp butter, melted
For the Pie
- 1 3/4 lb tomatoes
- 2/3 cup mayonnaise (light is fine) or Greek yogurt
- 2 cups (8 oz) shredded sharp cheddar cheese
- 1/2 cup shredded parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 Tbsp fresh chives or green onions, sliced
- 2 Tbsp fresh lemon juice
- Freshly ground black pepper
- 1 1/2 cups fresh corn (from 2-3 ears)
- To make the crust: Whisk together flour, baking powder, and salt in a bowl. Blend in cold butter with your fingertips, pastry blender, or two forks until it resembles coarse meal. Add the buttermilk and stir until the mixture forms a dough. Gather into a ball.
- Divide the dough in half and on a well-floured counter, roll out once piece into a 12-inch round. Roll the dough around the rolling pin and transfer to the pie plate. Pat the dough in with your fingers and trim any overhang. Put the pie plate into the refrigerator to chill while preparing the filling. Flatten the second dough bough into a disc then wrap in plastic wrap and chill as well.
- Bring a large pot of water to a boil. Prepare a large bowl of ice water. Add the tomatoes to the boiling water and cook for about 10 seconds before transferring tomatoes with a slotted spoon to the ice water. When cool enough to handle, peel the skins from the tomatoes.
- Line a baking sheet with a double-layer of paper towels. Cut the tomatoes into 1/4-inch thick slices and arrange in a single layer on the paper towels. Sprinkle generously with salt and allow to stand at room temperature for 20-30 minutes. Blot the tomatoes with more paper towels to remove excess moisture.
- Meanwhile, preheat the oven to 400F.
- Mix together the mayonnaise (or Greek yogurt), cheese, garlic, and lemon juice. Season with salt and pepper to taste.
- Remove the pie crusts from the refrigerator. Layer half of the tomatoes on the bottom of the pie and gently remove extra seeds from about 1/2 to 2/3 of the tomatoes (leave some for flavor!). Scatter half of the corn on top of the tomatoes then drop spoonfuls of the cheese mixture over the top. Sprinkle with half of the basil and chives. Repeat the layers: tomatoes, corn, cheese, herbs.
- On a well-floured surface, roll the second pie crust into a 12-inch circle. Fit it over the filling and pinch the edges of the two crusts together to form a fluted edge or use the tines of a fork to seal together. Use a small knife to cut 4 slits on the top of the crust then brush with melted butter.
- Place a cookie sheet on the rack below where you will place the pie to catch any filling that may boil over. Bake pie until crust is golden and the filling is bubbling, about 30-35 minutes.
- Allow to cool 10-15 minutes before cutting into slices and serving.