As I mentioned, we have been overwhelmed with tomatoes and this was another one of the recipes I made to use up more of them. My garden is really slowing down now with the cooler nights we’ve been having. My cucumbers are done and I’ll only have four cucumbers left to make one last batch of cucumber salad. I had a couple ears of corn left over from dinner and stumbled across this recipe while killing time on Pinterest one night.
It was the perfect thing to make for a Sunday night dinner. The recipe is a little time consuming, especially since the crust is made from scratch and you need to seed the tomato slices (but easy to make). It was really good and gobbled it down…except for Cooper. He’s on a bit of an eating strike right now, it’s been exhausting just sitting down at the table for dinner. Our dinners usually end with a plate being thrown and him not eating anything. I won’t bore you with any more details, but I’m sure the other moms out there, know what I’m going through.
2 cups flour
1 Tbsp baking powder
3/4 tsp salt
6 Tbsp unsalted butter, cold and cut into small chunks
3/4 cup whole milk
1 3/4 lbs tomatoes
1 1/2 cups corn (preferably fresh off the cob)
3 Tbsp chives, chopped
1 tsp salt
1/4 tsp pepper
7 oz sharp cheddar cheese, shredded
1/3 cup mayonnaise
2 Tbsp lemon juice
2 Tbsp butter, melted
To make the dough, whisk together the flour, baking powder and salt together. Using a pastry knife, cut in the butter into the dry ingredients until the mixture becomes crumbly. Stir in the milk with a fork and stir to combine until a dough is formed. Form in a ball, wrap with plastic wrap and place in the refrigerator to chill while you prepare the filling.
Preheat oven to 400 degrees. Slice the tomatoes into 1/4 inc thick slices. Seed the tomatoes to reduce the chance for your crust becoming soggy. In a small bowl, whisk together the mayo and lemon juice. Set aside.
Divide the dough in half and roll half of the dough on a lightly floured surface. Roll into a 12 inch circle and transfer to a 9 inch deep dish pie pan. Layer half the tomatoes, half the corn and half the chives. Season with salt and fresh ground pepper. Layer half the cheese on top. Repeat the remaining layers of tomatoes, corn and chives. Season with salt and pepper and then drizzle the lemon mayo on top of the last layer. Top with the remaining shredded cheese.
Roll the other half of the crust out into a 12 inch circle. Cut out the center with a cookie cutter or use a knife to cut slits for the steam to vent. Place on top of the pie and crimp the edges together. Brush the top with the melted butter. Bake for 30 to 35 minutes until the crust is golden brown. Allow to cool before slicing. The pie can be served warm or at room temperature. It great both ways!