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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tomato and Corn Pie Recipe

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This recipe for Tomato and Corn Pie is from Abby's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 pie shells

1 3/4 pounds tomatoes (preferably beefsteak)

1 1/2 cups corn from about three ears of corn roughly chopped

3 TBSP chopped chives

1 tsp salt

1/4 tsp pepper

7 ounces sharp cheddar cheese (about 1 3/4 cups)

1/3 cup mayo

2 TBSP fresh lemon juice

2 TBSP melted butter for brushing on the crust

Directions:
Directions:
Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by pushing out the goop and seeds.

Whisk the mayo and lemon juice together

Chop the chives, grate the cheese, and have the corn ready.

3. Roll out and fill the pie

Divide the dough in half, wrap one half back in plastic wrap and put back in the fridge.

On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.

Layer half the tomatoes, then half the corn, half the chives. Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.

Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.

Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter. Bake in the 400 degree oven for 30-35 minutes.

Cool on a rack and serve either warm or at room temperature

 

 

 

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