A late Merry Christmas to everyone and a very HAPPY 2013 to all of you!! I have been eying this Tomato and Corn Pie from Closet Cooking for a little while now. I was thinking of making this one night and when I told Mr. G what was to be our dinner, he was not excited...to say the least.
Ignoring his comments, I decided to make it anyway. The results?! This pie was GOOOOOOOD!! Mr. G ate his words and half the pie!! =P
The pie crust is a savory yummy biscuit, and inside is a yummy tomato and corn filling with a bit of kick from the cayenne. Overall a wonderful yummy pie!! Although the name (and the picture) does not scream, "make me now", it really was a very good savory pie and I will definitely make this again!! Try it and let me know what you think!
Ignoring his comments, I decided to make it anyway. The results?! This pie was GOOOOOOOD!! Mr. G ate his words and half the pie!! =P
The pie crust is a savory yummy biscuit, and inside is a yummy tomato and corn filling with a bit of kick from the cayenne. Overall a wonderful yummy pie!! Although the name (and the picture) does not scream, "make me now", it really was a very good savory pie and I will definitely make this again!! Try it and let me know what you think!
from Closet Cooking
1 1/2 cups corn, about 3 ears
1 1/2 pounds beefsteak tomatoes, about 4 medium, diced
2 strips bacon, cut into small pieces and cooked (see note)
1/4 cup mayonnaise or sour cream
2 green onions, sliced
2 tbsp fresh parsley (see note), chopped
1 1/2 cups cheddar cheese, grated
1/4 teaspoon cayenne
salt and pepper to taste
2 pie crusts pastry or biscuit (recipe follows)
1 tablespoon butter, melted
1. Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper.
2. Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to seal in the juices.
3. Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.
4. Bake in a preheated 350F oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.
2. Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to seal in the juices.
3. Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.
4. Bake in a preheated 350F oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.
from Closet Cooking
2 cups flour
1 tablespoon baking powder
3/4 teaspoons salt
6 tablespoons unsalted butter, cold and cut into 1/4 inch cubes
3/4 cup milk
1 tbsp dried oregano(see note)
1. Mix the flour, baking powder and salt in a food processor.
2. Add the butter and pulse until it resembles coarse meal (you can also do this with pastry cutter or two knives).
3. Add the milk and pulse until it forms a dough.
4. Split the dough in half and roll each out on a well floured surface one at a time.
Notes:
2. Add the butter and pulse until it resembles coarse meal (you can also do this with pastry cutter or two knives).
3. Add the milk and pulse until it forms a dough.
4. Split the dough in half and roll each out on a well floured surface one at a time.
Notes:
- *The original recipe calls for four strips of bacon, I only used two because I really wanted the tomato and corn to shine and not be overpowered by the bacon flavor.
- *The original recipe calls for a handful of basil, I didn't have basil but had some parsley, so I substituted that instead.
- *For the crust, the original recipe calls for 2 tbsp of basil, I decided to use 1 tbsp of dried oregano instead.
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