Tomato and Corn Pie

If this doesn't tell you how bad I've been about keeping this blog updated, I made this dish back in August or September. It is hard to catch up when you cook a lot but take a break from blogging for long periods of time. EEEK!

This was fantastic and worth sharing with you regardless of how late this post is. I loved the fresh flavors. It screams summer!
Tomato and Corn Pie
From: Smitten Kitchen2 cups all-purpose flour

1 Tbs. baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 Tbs.) cold unsalted butter, cut into 1/2-inch cubes, plus 2 tsp. melted
3/4 cup whole milk
1/3 cup mayonnaise
2 Tbs. fresh lemon juice
1 3/4 pounds beefsteak tomatoes (I used romas)
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand or lightly puréed in a food processor, divided
2 Tbs. finely chopped basil, divided
1 Tbs. finely chopped chives, divided
1/4 tsp. black pepper, divided
1 3/4 cups sharp Cheddar,coarsely grated, divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in 3/4 stick cold butter 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 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. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400 degrees with rack in middle. If your kitchen is excessively warm (mine always is in the summer) 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 skin 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 , gently remove seeds and extra juices.(Since I used romas instead of beefsteak tomatoes I didn't do this. Had I used a juicier tomato I would have done so.) Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one Tbs. basil, 1/2 Tbs. chives, 1/2 tsp. salt, 1/8 tsp. 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 2 tsp.melted butter . 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.

Pie can be baked 1 day ahead and chilled. Reheat in a 350 degree oven until warm, about 30 minutes.