Tomato & Corn Pie

6 servings Prep: 30 m Cook: 35 m Total: 1 h 5 m Intermediate
Nothing is better than fresh tomatoes from the garden, unless they are baked with sweet corn, crispy bacon, and three kinds of cheese in this refreshing summer pie. A savory double-crust pie perfect for showcasing summer’s best produce.

Ingredients

  • 2 pie crust
  • 1/2 pound fried and crumbled bacon
  • 1/3 cup Parmesan cheese
  • 1/3 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 3/4 pound beefsteak tomatoes
  • 1 1/2 cup corn (from about 3 ears), coarsely chopped by hand
  • 2 tbsp finely chopped basil, divided
  • 2 tbsp finely chopped chives, divided
  • 1/4 tsp black pepper, divided
  • 1 tsp salt, divided
  • 1/2 cup coarsely grated Gruyere cheese, divided
  • 1/2 cup crumbled Gorgonzola cheese, divided
  • 2 tsp melted butter

Step-by-Step Instructions

  1. Line a deep glass pie pan with one pie shell, sprinkle with bacon and Parmesan cheese. Preheat oven to 400°F with rack in middle. Whisk together mayonnaise and lemon juice.
  2. 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.
  3. Arrange half of tomatoes in pie shell, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and half of the Gruyere and Gorgonzola cheeses (about 1/2 cup total). Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Mix lemon mayonnaise and pour evenly over filling, then sprinkle with remaining cheeses.
  4. Place other pie shell 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.
  5. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack at least 15 minutes. Serve warm or at room temperature.

Common Problems and Solutions

Q: Why is my pie watery?

A: Tomatoes release a lot of liquid when baked. Make sure to gently remove excess seeds and juice after peeling, and consider salting the sliced tomatoes and letting them drain for 15-20 minutes before assembling the pie. The multiple cheeses help absorb moisture too.

Q: Can I use store-bought pie crust?

A: Absolutely. This recipe works perfectly with refrigerated or frozen pie crusts. Just make sure to use a deep-dish pie pan to accommodate all the filling.

Q: How do I prevent a soggy bottom crust?

A: The layer of bacon and Parmesan cheese on the bottom helps create a barrier. You can also pre-bake (blind bake) the bottom crust for 10 minutes at 400°F before adding the filling if you want extra insurance.

Tips and Techniques

Use truly ripe, in-season beefsteak tomatoes for the best flavor - pale winter tomatoes won’t deliver the same results. Fresh corn cut from the cob is far superior to frozen, and coarsely chopping it by hand (rather than leaving kernels whole) helps it integrate better with the other ingredients. Let the pie cool for at least 15 minutes before slicing or it will fall apart.

Ingredient Substitutions

  • Gruyere cheese: Swiss cheese or sharp white cheddar
  • Gorgonzola cheese: blue cheese or feta cheese
  • fresh corn: 1 1/2 cups frozen corn, thawed and drained
  • bacon: pancetta or diced ham

Equipment Needed

  • deep-dish glass pie pan (9-inch)
  • large pot for blanching tomatoes
  • slotted spoon
  • pastry brush

Historical Context

While not a traditional Cajun dish, savory tomato pies became popular throughout the South as a way to use abundant summer garden tomatoes. This version elevates the concept with fresh corn, bacon, and a trio of cheeses.