I have made this pie twice now--once a couple of summers ago, and I also made a tomato pie this summer sans corn. They're both delicious.
I think I like this recipe better because there's a recipe for crust with it, and sometimes I'm just in the mood for a long, tedious recipe that calls for some patience. I'm not kidding. I save these kinds of recipes for Sunday afternoons.
The recipe will follow, but I took lots of photos for the pie crust making amateur. :)
corn and tomato preparation
notice all the seeds are removed
mayonnaise mixture is ready to go
whisk together the dry ingredients
cube your butter
all of the dry mixture pulsed with the butter
with the milk added
dumped onto floured counter
divide in half, one being slightly larger for the bottom crust
place top crust in fridge until you need it
roll out bottom crust until it's large enough to fit your pie dish
fit crust to the dish
trim off the excess crust
I use a rolling pin and bang it along the edges to get the crust removed
now we have an assembly line ready to go to make the pie
first layer with cheese
repeat, but add the mayo mixture before the cheese this time
right before the top crust goes on
take the top crust out of the fridge and this point and roll it out to the size you need
top crust covered in an egg wash, slits added for venting, crust smooshed together around edges
cover pie edge with foil half way through to prevent the edge from getting too brown and/or burnt
let's just stare and not cut into it yet.
someone got a little greedy with the pie filling.
Tomato & Corn Pie
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 3/4 teaspoons salt, divided
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
- 3/4 cup whole milk
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 3 beefsteak tomatoes
- 1 1/2 cups corn (from about 3 ears), coarsely chopped by hand
- 2 tablespoons finely chopped basil, divided
- 1 tablespoon finely chopped chives, divided
- 1/4 teaspoon black pepper, divided
- 7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
Whisk together mayonnaise and lemon juice.
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl Add this to the food processor. Pulse in the cold butter cubes. Add milk, pulsing until mixture just forms a dough, then gather into a ball.
Divide dough in half and roll out one piece on a well-floured counter to 1/8 inch thickness. Gently wrap the dough around your rolling pin to get it to your pie plate. Pat the dough in with your fingers trim any overhang.
Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it.
Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). I did the egg wash instead. Bake for 15 minutes then add the foil to the edges Bake pie until crust is golden and filling is bubbling, 15-20 minutes more, then cool on a rack. Serve warm or at room temperature.
Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.
Have you tried any savory pies? What's your favorite??