Corn And Tomato Pie

15 ingredients
1 steps

Ingredients

  • for the no-roll pie crust:
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 tsp. salt
  • 2 Tbsp. cold milk
  • 1/4 cup vegetable oil (or canola or grapeseed oil)
  • 1/4 cup olive oil
  • for the corn-tomato filling:
  • 3 ears corn, kernels removed
  • 2 large tomatoes, peeled and sliced into 1/2-inch-thick slices
  • 1 cup grated cheddar cheese
  • 1 Tbsp. fresh thyme leaves
  • salt and freshly ground pepper
  • 1 egg
  • 1/2 cup heavy cream

Directions

  1. 1
    {"0":"Preheat oven to 375 degrees. In a 9-inch pie plate, whisk together flour, cornmeal and salt. Combine milk and oils, and pour into the dry ingredients. Stir with a fork to combine, then use your fingers to work the mixture together until large clumps form and no loose flour remains. Use your fingers to press the crust into place, beginning with the sides and finishing with the bottom; make sure there are no holes or cracks. Bake the pie shell for 10 minutes; remove from oven and let cool.","2":"Increase oven temperature to 400 degrees. Scatter 1\/3 cup of the grated cheddar in the bottom of the pie shell, lay 1\/2 of the tomato slices on top of the cheese, then scatter 1\/2 of corn kernels over the tomatoes. Season with salt, pepper and 1\/2 of the thyme. Repeat with another layer of cheese and vegetables, ending with cheese on top. In a small bowl, whisk together the egg and cream; pour this mixture gently over the vegetables.","4":"Transfer the pie to the preheated oven (lay a sheet of aluminum foil on the rack to catch any drips), and bake until the cheese is melted and the filling is bubbly, 30 to 35 minutes. Let cool for a few minutes to set the filling before serving."}

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