Tomato & Corn Pie2013-05-05
- Course: Side Dishes
- Yield : 6
- Servings : 6
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
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Nothing is better than fresh tomatoes from the garden, unless they are baked with sweet corn in this refreshing summer pie.
- 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
- 1/4 tsp black pepper, divided
- 1/2 cup coarsely grated Gruyere cheese, divided
- 1/2 cup crumbled Gorgonzola cheese, divided
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.
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 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 one cup of cheeses. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Mix lemon mayonnaise and pour over filling and sprinkle with remaining cheese.
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 (2 teaspoons).
Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, and then cool on a rack. Serve warm or at room temperature.