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
:9" pie plate
Preheat oven to 400°F.
In a medium bowl, combine flour, baking powder, and ½ teaspoon salt. Cut-in 6 tablespoons of butter (see
). 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.
: "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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