Corn and Tomato Pie

Summer came on like a wildfire this year and it is taking no prisoners. It’s like the heavens knew that Memorial Day was here and it was time to flip the switch. We went from cold and rainy and positively depressing to humid and sweaty and positively oppressive overnight. Spring would have been nice. But hey beggars can’t be choosers and it’s not all bad: it’s BBQ season.

If you’re like me, you have an endless summer filled with BBQs and picnics and beach parties (pretty please?) swimming through your pretty little head. Since you probably won’t be able to get away with supplying the champagne of beers for all of them, you’re gonna need to cook at least once. I’m telling you now, with the whole summer in front of you, let this recipe be your ringer.

I first made this recipe last summer for a friends’ birthday  picnic and omg was it a hit. A eat-it-out-of-the-pan-with-a-fork-style hit. I honestly shouldn’t have to do much to convince you to make this pie. It takes summer’s best bounty, tomatoes and sweet corn, and combines them with fresh herbs and an abundance of cheese and a drizzle of lemony mayo. And as good as that sounds, this is yet another example of a recipe that is so much better than the sum of it’s parts. So when it suddenly turned into hades second cousin outside, and I had a Memorial Day BBQ to attend, this bad boy was top of the list.

I have a confession to make. Both times I’ve made this pie, I’ve cheated. This time of year, it’s just too damn hot in my apartment to fool with making my own pastry. I am not too proud to Pillsbury, oh no, I’m not. Look, I imagine a homemade biscuit crust would put this pie over the top and if you have a powerful AC, or, gasp, CENTRAL AIR, then go for it. But, for me, the frustration and heartache I avoided by using the premade crust was well worth whatever flavor I may have lost. So it’s okay, I’m giving you permission to be lazy too, because summer is not about slaving in a hot kitchen over hot oven, but about taking what summer has to offer and bringing out its best. And this pie is the best. Now get baking.

Corn and Tomato Pie

Adapted from Smitten Kitchen’s adapted version. Serves 8.

Ok, ok, if you want to be all fancy pants about it, check out Smitten Kitchen’s post for the crust recipe. If you’re gonna be lazy like me, I would highly suggest using one of the pre-rolled store-bought crusts that you find in the refrigerated section rather than the pre-formed ones in the freezer section. If you’re REALLY gonna be lazy like me, you won’t even bother peel the tomatoes….and, imho, you shouldn’t bother; it’s great regardless.

2 pre-rolled refrigerated pie crusts
1/3 c mayonnaise
2 T fresh lemon juice
2 lb beefsteak tomatoes, cut into 1/4″ slices and seeds (and liquid) removed
1 1/2 c corn (from about 3 ears), coarsely chopped
4 T finely chopped basil
2 T finely chopped chives
salt and pepper
7 oz coarsely grated sharp Cheddar
2 T butter, melted

  • Heat oven to 400°F with rack in middle. Place first pie crust in 9″ pie plate; keep other crust cold for now
  • Whisk mayonnaise and lemon juice together
  • Arrange 1/2 of tomato slices in the crust. Top with 1/2 of the corn, 1/2 of the basil, 1/2 of the chives, a sprinkle of salt and pepper, and half of the cheese
  • Repeat with layers of the remaining tomatoes, corn, herbs, more salt and pepper, and remaining cheese
  • Pour lemon mayo over the top of the pie
  • Cover the whole thing with the second pie crust, pinching the edges to seal and cutting 4 steam vents
  • Brush the top of the pie with melted butter
  • Place on a cookie sheet (to catch drips) and bake ~30 to 35 min or until golden and bubbly
  • Eat worm or at room temperature
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4 thoughts on “Corn and Tomato Pie

    • Well Jen, unfortunately someone here sucks at taking pictures of things once they’ve been served…so no inside pics exist. I’ll just have to make it for you over the 4th of July!

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