Tomato Corn Pie

As I was going though pictures the other night I found these and I was shocked I forgot to blog about this irresistible savory pie.  It’s seriously to die for!   I first learned about it from my CSA friend Laura via her newsletter that she generously writes weekly!  She includes recipes and other great tips related to our seasonal veggies in our box.  I know…isn’t she GREAT!

Her comment was you MUST make this!  Trust me, she was right.  The original recipe can be found here on The Smitten Kitchen.  I made a few minor changes which are noted below.

The craziest thing, it’s almost as fun to make as it is to serve, and than to eat.  I just love the presentation so if you want to wow your guests at your next dinner party, or Sunday Brunch, this is it!  I know I just said that about my Salmon, but this is epic too!  Ok friends, if you have fresh corn in the freezer from Summer, I highly encourage you to take it out immediately so by the time you’re done reading this post, it will be ready for cooking.

Now don’t forget to grab some of those last summer tomatoes at the market, shallots or green onions, and some fresh sage if you’re lucky!  Or maybe you have a sage plant like me on your patio that has been flourishing in the beautiful fall weather!  Next we’ll need some sharp cheddar, butter, greek yogurt, lemon and a good quality mayo.  I bet you can’t wait.  It’s kind of how I felt when I read Laura’s newsletter.  YOU MUST MAKE THIS….it’s melt in your mouth delicious.  My left overs were perfect the next morning after my run.

TOMATO CORN PIE (adapted from Smitten Kitchen) 

INGREDIENTS:

• 1/4 cup cream (recipe uses whole milk)
• 1/2 cup greek yogurt (see original recipe – no yogurt used but I loved it)
• 1/3 cup good quality mayo
• 2 tablespoons fresh lemon juice
• 1 3/4 pounds beefsteak tomatoes, peeled and seeded
• 1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
• 2 tablespoons finely chopped sage, divided (or use basil as in original recipe)
• 2 tablespoon finely chopped chives or shallots or red onion
• 1/4 teaspoon black pepper, divided
• 7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
• Your favorite pasty dough for double crust pie

DIRECTIONS:

1. Divide dough in half and roll out one piece on a well-floured counter into a 12-inch round (1/8 inch thick).  Fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it.  Pat the dough in with your fingers trim any overhang.
2. Preheat oven to 400°F with rack in middle.
3. Whisk together mayonnaise, greek yogurt, cream, and lemon juice.
4. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon sage, 1 tablespoon onion, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese.
5. Repeat layering with remaining tomatoes, corn, basil, onion, salt, and pepper.  Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
6. 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.
7. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons).
8. 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