picture from Smitten Kitchen
Hopefully this post isn’t too late for some! This tomato pie is a perfect end of summer pie that allows you to use up the last bit of your ripe tomatoes and corn. Like Smitten Kitchen points out, this pie has a delectable biscuit crust vs a normal pastry crust. That crust combined with lemon mayo and cheddar makes for a decadent pie that’s best for sharing with a crowd! I recommend you remove the tomato seeds and peel the tomatoes to prevent a soggy crust and chewy skins.
Tomato and Corn Pie
slightly adapted from Smitten Kitchen
Total time: 1 hr
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 3/4 teaspoons kosher salt, divided
• 6 tablespoons cold unsalted butter, cut into small cubes, plus 2 teaspoons melted
• 3/4 cup whole milk
• 1/3 cup mayonnaise
• 2 tablespoons fresh lemon juice from 1 lemon
• 1 3/4 pounds tomatoes (beefsteak or roma)
• 1 1/2 cups corn (from about 3 ears)
• 2 tablespoons finely chopped basil, divided
• 1 tablespoon finely chopped chives, divided
• 1/4 teaspoon black pepper, divided
• 7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter with 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 one piece between two sheets of plastic wrap into a 12-inch round (1/8 inch thick). Pat the dough into the pie tin with your fingers and trim any overhang.
Preheat oven to 400°F with rack in middle. Put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.
Cut an X in bottom of each tomato and blanch in a large pot of boiling water for 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and gently remove seeds and extra juices. 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). 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.