This recipe was recommended by a friend. And I knew it had to be good, one because she was raving and two, because Smitten Kitchen has never done me wrong.
It is fantastic, friends. The tomatoes are fantastic, the corn crunchy, the lemon tart – it is just summer on a plate, I tell you. I wouldn’t say it was love at first bite, I found it fine but not really OMG Great, yet in actuality I had no qualms with having it for lunch all week until it was all gone. Then I was surprisingly, sad. And I still can sit around and think about how yummy it was. This is a sneaker, tomato pie, it slips into your subconscious and suddenly you are a total convert to the joys of this Southern classic. So try at your own risk.
PS – I don’t have a deep-dish pie pan, and I was worried about overfilling my little 8-incher, so I made it in a 9×9 brownie pan instead. Worked like a charm.
PPS – Smitten Kitchen recommends draining your tomatoes well first, and I did, but there was still a wee bit of liquid dripping out. C’est la vie, still tasted awesome and nothing got soggy really. So drain, but don’t feel like you need to squeeze every last bit of flavor out of your tomatoes by any means.
Tomato and Corn Pie
(from Smitten Kitchen)
2 c. all-purpose flour
1 Tbsp. baking powder
1 3/4 tsp. salt, divided
3/4 stick (6 Tbsp.) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 c. whole milk
1/3 c. mayonnaise
2 Tbsp. fresh lemon juice
1 3/4 lbs. beefsteak tomatoes
1 1/2 c. corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 Tbsp. finely chopped basil, divided (skipped this, no harm was done)
1 Tbsp. finely chopped chives, divided
1/4 tsp. black pepper, divided
7 oz. coarsely grated sharp Cheddar (1 3/4 c.), divided
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.
Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. 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 (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, 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 grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
Roll out remaining piece of dough into a 12-inch round in same manner, then fit 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, then cool on a rack. Serve warm or at room temperature.
Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.
An idea: Want to slab pie this and serve it to a crowd? I agree, it would be brilliant. This is how I’d approach it: Make 1 1/2 batches of the crust (slab pies require more crust for the same amount of filling) and arrange the filling in one layer instead of two in a parchment-lined 15×10×1-inch pan. Increase the amount of butter you brush the top with to a tablespoon or two and the baking time to about 45 minutes (this is an estimate, you should take it out when it is golden and the filling is bubbling). Be sure to remove the tomato seeds; that extra wetness could make for a slab pie mess.