Corn & Tomato Pie

Corn & Tomato Pie
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 391.9
  • Total Fat: 23.9 g
  • Cholesterol: 49.9 mg
  • Sodium: 406.0 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 11.0 g

View full nutritional breakdown of Corn & Tomato Pie calories by ingredient
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A great use for fresh sweet corn and tomatoes from the garden! A great use for fresh sweet corn and tomatoes from the garden!
Number of Servings: 8


    2 cups all-purpose flour
    1 tablespoon baking powder
    1 3/4 teaspoons salt, divided
    3/4 stick (6 tablespoons or 3 ounces) 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
    1 1/2 cups corn (from about 3 ears),
    coarsely chopped by hand (my preference) or lightly puréed in a food processor,
    2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
    1 tablespoon finely chopped chives, divided
    1/4 teaspoon black pepper, divided
    7ounces 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 (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 one piece on a well-floured counter (my choice)
or between two sheets of plastic wrap
(the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic)
into a 12-inch round (1/8 inch thick).

Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or,
if you’re using the plastic warp method, remove top sheet of plastic wrap,
then lift dough using bottom sheet of plastic wrap and invert into 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.

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

Number of Servings: 8

Recipe submitted by SparkPeople user BZARCHER.

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