Tomato, Corn and Cheddar Pie

Tomatoes + Corn = one of my favorite fresh flavor combos!

This pie is Ahh-MAZ-ing. It was my favorite dish from the Easter buffet spread, and it received rave reviews from everyone that tried it. I found it here via Pinterest. There are some recipes that you read and just know they're going to be fabulous. This is one of those dishes. Thanks Clockwork Lemon for the good find! Her recipe includes making the crust yourself, which we may have tried had we not been making so many other dishes for Easter. In our case, the Pillsbury crust worked quite well.

This tasted great, but I can only imagine how fantastic it will be later this summer when tomatoes and corn are at their peak. Is it bad that I'm already dreaming about it?

Tomato, Corn and Cheddar Pie

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Ingredients:

Pie Crust (optional, we used Pillsbury)

2 cups flour

1 TBSP baking powder

3/4 Tsp Salt

6 TBSP (3 ounces)  cold butter cut into cubes or grated and then frozen

3/4 cup whole milk

Pie Filling

1 3/4 pounds tomatoes (preferably beefsteak)

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

3 TBSP chopped fresh chives

1 tsp salt

1/4 tsp pepper

7 ounces sharp cheddar cheese (about 1 3/4 cups), I grated it myself as I wanted it to be the good stuff!

1/3 cup mayo

2 TBSP fresh lemon juice

2 TBSP melted butter for brushing on the crust

Preheat oven to 400

Make dough for crust (optional)

Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter either with a pastry cutter or a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form in a ball and place in the fridge to chill while you prepare the filling.

Prep Filling

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.

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

Make this pie!! You will L-O-V-E it!

PS - I'm linking this up to Tasty Tuesdays at 33 Shades of Green! Click on over to check out other great recipes.