tomato corn pie
Recipe thanks to Smitten Kitchen.
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (about 3 ears), coarsely chopped
2 tablespoons chopped basil
1 tablespoon chopped chives
1/4 teaspoon black pepper
7ounces coarsely grated sharp Cheddar (1 3/4 cups)
Use a prepared frozen pie crust. If you are good at making pie crust be my guest. I'm not- someday I'll know how to though... Put one piece of pie dough into a tin. Preheat oven to 400°F with rack in middle. Whisk together mayonnaise and lemon juice.
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. I used my colander and a large bowl. I had ice water in the bowl and that way the tomatoes stopped cooking, but they didn't get any ice chips around them. Peel tomatoes, then slice crosswise 1/4 inch and gently remove seeds and extra juices- this step helps the pie not be too runny. 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.
Take the other pie dough you have an invert it on top of the pie. This step might get messy, but just think, "whose going to see this.." It won't affect the taste and it'll still be delicious. Cut 4 steam vents in top crust and brush crust with 2 t. melted butter. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.