Tomato and Corn Pie Recipe

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Tomatoes and corn in a pie? The unusual combination of savory ingredients in this pie makes a wonderful summertime lunch or brunch.
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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • 3/4 cup skim milk
  • 1/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 1/2 pounds tomatoes, peeled, sliced ½" thick
  • 1 1/2 cups frozen corn, thawed
  • 2 tablespoons fresh basil, chopped
  • 1 1/2 tablespoons fresh chives, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces extra sharp cheddar cheese, grated (1½ cups)
  • 3/4 teaspoon salt
Container: 9" pie plate
30 mins
45 mins
  • Preheat oven to 400°F.
  • In a medium bowl, combine flour, baking powder, and ½ teaspoon salt. Cut-in 6 tablespoons of butter (see TIP). Stir in milk until mixture forms a ball.
  • Divide dough in half and roll out each half into a 12" round. Line the pie plate with one 12" round.
  • Place ½ of the sliced tomatoes in bottom of crust, overlapping each slice. Top tomatoes with ½ of the corn, 1 tablespoon of basil, 1 tablespoon of chives, 1/4 teaspon black pepper, and 1/2 teaspoon of salt. Repeat the layer starting with tomatoes. Top this layer off with 1 cup of shredded cheese.
  • In a small mixing bowl, blend together mayonnaise and lemon juice. Pour mayonnaise mixture on top of cheese and sprinkle the remaining cheese on top of mayonnaise.
  • Top with remaining 12" round dough. Crimp edges together. Cut 4 to 6 slits in top crust to allow steam to vent.
  • Bake in middle of oven 30-35 minutes or until crust is golden in color. Cool on a rack and serve warm or at room temperature.
  • TIP: "Cut In": To combine dry ingredients with shortening, butter or margarine by "cutting" the dry ingredients in with a pastry blender or two knives. As the dry ingredients are cut into the fat ingredients they begin to form clumps
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