MCFC CSA 2011: Tomato Pie recipe

This amazing and simple tomato pie recipe is sure to become a summer favorite! 

Tomato and Corn Pie

Serves 6 (light lunch or brunch)

  • Active time:40 min
  • Start to finish:2 hr (includes cooling)

Gourmet magazine August 2009

  • 2 cups all-purpose flour (more)
  • 1 tablespoon baking powder
  • 1 3/4 teaspoons salt, divided
  • 3/4 stick cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
  • 3/4 cup whole milk
  • 1 3/4 lb beefsteak tomatoes
  • 1/3 cup mayonnaise (less)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor, divided
  • 2 tablespoons finely chopped basil, divided
  • 1 tablespoon finely chopped chives, divided
  • 1/4 teaspoon black pepper, divided
  • 7 oz coarsely grated sharp Cheddar (1 3/4 cups), divided

Equipment: a 9-inch glass pie plate

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out 1 piece between 2 sheets of plastic wrap into a 12-inch round (1/8 inch thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate, patting with your fingers to fit (trim any overhang). Discard plastic wrap.

Preheat oven to 400°F with rack in middle.

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. Peel tomatoes, then slice crosswise 1/4 inch thick.

Whisk together mayonnaise and lemon juice.

Arrange tomatoes in crust, overlapping, and sprinkle with corn, basil,  chives, 1/2 tsp salt, and 1/8 tsp pepper. Pour lemon mayonnaise over filling and sprinkle with 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 tsp).

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.

Cooks’ note:

  • Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.
gwen’s note: I don’t fuss with the saran wrap to make pie crusts- I just press the dough in to the pan for bottom crust, then press a simple top. I skip the chives if i don’t have any.
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