Here's a recipe that tastes much better than it looks! Please forgive the photos but it was a dark, dreary evening here when I put this together. Let me assure you that this was very good! I had purchased fresh Wisconsin corn from the farmer's market and used my own home grown tomatoes, basil and chives. It was the first time I had used my new Kuhn Rikon corn zipper and I loved how it made taken corn off the cob so easy! My friend, Carol, was the first one I know to have one. Thanks, Carol!
Here it is just before the grated cheese and top crust were added...
The warm biscuit-like crust and melted cheese combined with the rest of the wonderful ingredients for autumn harvest goodness.
There are some wonderful comments and tips at the Epicurious website - be sure to read them if you make this.
Tomato and Corn Pie
2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 lb beefsteak tomatoes, peeled and sliced crosswise 1/4 inch thick
1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh chives
1/4 teaspoon black pepper
7 oz coarsely grated sharp Cheddar (1 3/4 cups)
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 on a lightly flour surface into a 12-inch round (1/8 inch thick). Place 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).
Preheat oven to 400°F.
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.