Tomato, Corn Pie
Recipe adapted from Deb Perelman at Smitten Kitchen.
This week’s recipe is a bit more ambitious than those we usually provide, mostly because you need pie crusts! These can be made several days in advance, and stored in the fridge. That said, if you have a little time, this is a GREAT way to use up the heirlooms and corn in your box. You want to be sure to squeeze most of the juice and seeds out of the tomatoes (you can save the juice for other uses, if you wish) or else your pie will end up soggy. The original recipe calls for removing the skins from the tomatoes, but who has the time for that?! Our heirloom skins are thin and don’t bother me at all in this recipe. If you want to peel the tomatoes, the easiest way to do it is to cut an x on the bottom of the tomato and drop it into boiling water for 10 seconds. Transfer to an ice bath with a slotted spoon. The skins should then peel right off. I haven’t tried this, but I imagine you could also cube the potatoes from your box and add these into the pie!
2 pie crusts, for a 9-inch pie pan
2 tablespoons fresh lemon juice
heirlooms from your box
corn from your box, cut off the cob and coarsely chopped by hand
2 tablespoons basil, finely chopped (optional but recommended)
1 tablespoon chives, finely chopped
1/4-teaspoon black pepper, divided into two portions
1 3/4-ounces coarsely grated Cheddar cheese
small amount of melted butter (an ounce or less)
Roll out your pie crusts and line the bottom of a 9-inch pie pan. Preheat the oven to 400º, with the rack in the middle. Whisk together the mayonnaise and lemon juice. Slice your tomatoes crosswise, about 1/4 inch thick. Gently remove the seeds and extra juices, and arrange half of them on the bottom of the crust. Sprinkle with half the corn, one tablespoon of the basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of the grated cheese. Repeat the layering with the remaining tomatoes, corn, basil, chives salt, and pepper. Pour the lemon mayonnaise over the top of the filling and sprinkle with the remaining cheese. Fit your remaining pie crust over the top of the pie, and pinch the edges to seal. Cut 4 steam vents in the top of the pie and brush the crust with melted butter. Bake for 30 - 35 minutes, until the filling is bubbling, and then cool it on a rack. Serve warm or at room temperature!