Tomato and Corn Pie
Tomato and Corn Pie requires roughly 2 hours from start to finish. One serving contains 552 calories, 16g of protein, and 34g of fat. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have coarsely sharp cheddar, beefsteak tomatoes, flour, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.
Whisk together flour, baking powder, and 3/4 teaspoon 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 1 piece between sheets of plastic wrap into a 12-inch round (1/8 inch thick).
Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into a 9-inch glass pie plate, patting with your fingers to fit (there will be just enough dough to line plate without an overhang). Discard plastic wrap.
Whisk together mayonnaise and lemon juice. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/8 teaspoon pepper, and 1/2 teaspoon salt. Repeat layering with remaining tomatoes, corn, basil, chives, pepper, and salt, then sprinkle with 1 cup cheese.
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 teaspoons melted butter.
Bake pie in middle of oven 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 cooled completely, then chilled, covered. Reheat in a preheated 350°F oven until warm, about 30 minutes.