Tomato Corn Pie

from smittenkitchen

makes 1 pie

Prep time: 30 minutes

Cook time: 30 minutes

Cost: $2.50

(flour: .20, butter: .25, milk: .10, mayo: .05?, tomatoes: mine were free, but I'm going to say 1.50, corn: .40, herbs: mine were free, but fresh will cost you at the store)

2 C all-purpose flour

1 Tbsp baking powder

3/4 tsp salt, divided

3/4 stick cold unsalted butter, cut into cubes (reduce salt if using salted butter)

3/4 C milk

1/3 C mayonnaise

2 Tbsp lemon juice

1 3/4 lb tomatoes (about 2 large)

1 1/2 C corn, removed from cob and coarsely chopped (2 cobs for us)

2 Tbsp basil, chopped

1 Tbsp chives, chopped

7 oz cheddar (about 1 3/4 C)

Note: This makes a sort of biscuit-like pie crust, which is awesome. However, if you'd like to use a pre-prepared pie crust, I will not judge you, and I think all will be well because the inside sings a pretty stunning song.

In food processor, combine flour, baking powder, and salt. Pulse. Add butter and pulse until it resembles coarse meal. Turn to low and add milk just until it forms a ball of dough. If you haven't got a food processor, whisk together the dry ingredients, work the butter in with your fingers or with a pastry cutter (oh, the torture), then add the milk and shape it into a ball of dough without overworking it. 

Divide dough in half. Roll out half and put it in your pie pan. Throw the other half in the fridge, which you do the fillings. 

Whisk together mayo and lemon juice. Set it aside. 

The tomatoes: I blanched them, meaning I threw them in boiling water for a minute and then into ice water for another minute so I could peel off the skins. It took about 5 minutes and to me it was worth it because the skins didn't get in the way in the final product. However, I think you'd still love it with skins on and it does make it less fussy. However, the blanching really isn't as fussy and painful as it sounds. 

Slice the tomato along the middle and scoop out most of the seeds. 

Slice the corn from the cobs and give it a chop (again, sounds fussy--takes a minute).

Chop your herbs. 

Grate your cheese. This can be done in the food processor you used to make your dough. (No, it's not a 30 minute meal, but it's worth every minute that it takes.)

Layer half the tomatoes, half the corn, half the herbs, and nearly half of the cheese. Repeat. Then pour your mayo/lemon sauce on, sprinkle with salt and pepper, and top with remaining cheese.

Roll out your other pie crust. Place it on top. Cut off overhanging edges and pinch the sides together. I kind of rolled mine together for what I like to tell myself is a rustic look. Oh, look, my pie pan has a sort of rustic (read: old) look too. 

Cut a few steam vents into the top of the dough and if you wish drizzle a little melted butter over the top.

Bake at 400 for 25-35 minutes.

Note: It's best to cool this a bit. If you cut into it super hot like we did, it will run a bit (as all pies will), but we were hungry and we didn't care. Today when we had the leftovers, they slice up beautifully. 

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