Tomato, Corn Pie
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Pie dish
- Rolling pin
- Pastry brush
- Grater
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 pie crusts, for a 9-inch pie pan
- 1/3-cup mayonnaise
- 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)
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