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Tomato and Corn Pie

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Tomato and Corn Pie

Tomato and Corn Pie

amanda

Equipment

  • Food Processor/Blender

  • Pie Dish (Dutch Oven)

  • Mixing Bowls (Glass, Stainless Steel or Plastic)

  • Rolling Pin

  • Convection Oven (Appliance)

  • Pie Dish with Silicone Bottom

  • Corn Tortilla Press (Appliance)

  • Food Grater

  • Cutting Board (Medium Size)

  • Parchment Paper Sheets (10x12 Inch)

  • Chef's Knife

  • Measuring Cups & Spoons (Set)

  • Rubber Spatula or Wooden Spoon

  • Pie Server (with Wire Cutter)

Ingredients

  • 2 cups all-purpose flour

  • 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 cup mayonnaise

  • 2 tablespoons fresh lemon juice

  • 1 3/4 pounds beefsteak tomatoes, peeled and sliced crosswise 1/4 inch thick, divided

  • 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 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

  • Equipment: a 9-inch glass pie plate

Instructions

1

Instruction 1

Whisk together flour, baking powder, and 3/4 teaspoon 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.
2

Instruction 2

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.
3

Instruction 3

Preheat oven to 400°F with rack in middle.
4

Instruction 4

Whisk together mayonnaise and lemon juice.
5

Instruction 5

Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
6

Instruction 6

Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper, then sprinkle with 1 cup cheese.
7

Instruction 7

Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
8

Instruction 8

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.
9

Instruction 9

Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons).
10

Instruction 10

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.
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