Monthly Archives: September 2009

LiveSTRONG With A Taste Of Yellow — Tomato and Corn Pie

Heirloom Tomatoes

This is my first time making something for A Taste of Yellow.

Winos and Foodies is in year 3 of  LiveSTRONG With A Taste Of Yellow.

For many this is not a new recipe. It probably has been done many times each year. But it is really good. It is “comfort food”. And many of us grew up reading the works of Laurie Colwin. Which makes her recipes just a bit more special for some of us. (And maybe I’ll figure out how to rotate my pictures)

Tomato and Corn Pies
This is her original recipe:

LAURIE COLWIN’S TOMATO PIE
2 pounds homegrown tomatoes, thinly sliced
2 cups flour
1 stick butter
4 tsp. baking powder
3/4 cup (or thereabouts) milk
1 1/2 cup sharp cheddar cheese, grated
1/3 cup mayonnaise
2 Tbsp. lemon juice
Chopped basil, chives or scallions to taste
Make the biscuit-dough crust by blending flour, butter, baking powder and milk either by hand or in a food processor.
Roll out half the dough on a floured surface and line a 9-inch pie plate with it. (This dough is thicker than a normal pie crust.)
Layer the tomatoes on top, scattering with scallions and/or herbs.
Sprinkle 1 cup of the cheddar over the tomatoes. Thin mayonnaise with lemon juice and drizzle on top, followed by remaining cheddar.
Roll out remaining dough, fit it over the filling and pinch the edges of the dough together to seal them.
Cut several steam vents in the top crust and bake the pie at 400 degrees for about 25 minutes.
Pair this with a salad and a glass of wine, and you have an awesome, easy summer supper. (Good-quality chopped tomatoes from a can will do in the off-season, too.)
This is one of those dishes that tastes even better as leftovers the next day. (Reheat in a 350-degree oven till the cheese is soft and gooey).
-from Laurie Colwin’s “More Home Cooking: A Writer Returns to the Kitchen.

I made a few changes. I use a combination of soft young Asiago Pressato and Comte or Petit Basque with 1/3-1/2 cup Manchago.

Peel the tomatoes by dipping into boiling water then ice water (the skin slips off if they are ripe) remove the seeds and let drain before thinly slicing. Yes I usually use yellow tomatoes.

I add 1-1 1/2 cups sweet corn and layer it with the tomato.

I add 1/2-1 teaspoon of Dijon mustard to the mayo/lemon juice mix.

Laurie’s recipe is a biscuit type dough which I love because it is so forgiving, but you can use your favorite savory pie crust recipe if you like. It can be made as small pies, or as a “slab” in a square or rectangle. I have no problem making it for a crowd as a cobbler in a 9″ x 13″ pan layering tomato, corn, mayo and cheese twice and using all the biscuit dough on top.

Four 12 cm pies from this recipe

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