Corn, Tomato, and Cheddar Pie
This recipe is incredibly delicious.
I love how the flavors of the corn, tomatoes, lemon and chives all blend.
Pair this with a green salad and dinner is going to be great!
What you will need:
2 pie crusts, I use pilsbury
1 3/4 pounds tomatoes
1 1/2 cups corn from, about three ears of corn, roughly chopped
3 TBSP chopped chives
1 tsp salt
1/4 tsp pepper
7 ounces sharp cheddar cheese (about 1 3/4 cups)
1/3 cup mayo
2 TBSP fresh lemon juice
2 TBSP melted butter for brushing on the crust
To Make:
Preheat oven to 400 F.
Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by pushing out the goop and seeds.
Whisk the mayo and lemon juice together
Chop the chives, grate the cheese, and have the corn ready.
On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.
Layer half the tomatoes, then half the corn, half the chives.
Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.
Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.
Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter.
Bake in the 400 degree oven for 30-35 minutes.
Cool on a rack and serve either warm or at room temperature.
Corn, Tomato, & Chive Pie
2015-01-03 16:10:55
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Ingredients
- 2 Pie crusts ( I use pilsbury)
- 1 3/4 pounds tomatoes
- 1 1/2 cups corn from, about three ears of corn, roughly chopped
- 3 TBSP chopped chives
- 1 tsp salt
- 1/4 tsp pepper
- 7 ounces sharp cheddar cheese (about 1 3/4 cups)
- 1/3 cup mayo
- 2 TBSP fresh lemon juice
- 2 TBSP melted butter for brushing on the crust
Instructions
- Preheat oven to 400 F.
- Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by pushing out the goop and seeds.
- Whisk the mayo and lemon juice together.
- Chop the chives, grate the cheese, and have the corn ready.
- On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.
- Layer half the tomatoes, then half the corn, half the chives.
- Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.
- Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper.
- Drizzle with lemon mayo and then top with remaining cheese.
- Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter.
- Bake in the 400 degree oven for 30-35 minutes.
- Cool on a rack and serve either warm or at room temperature.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Everyday Adventures https://www.everydayadventures.com/
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