Tomato Pie
Ingredients
The crust
-
2
cups
whole-wheat flour
-
1
tablespoon
baking powder
-
¾
teaspoon
salt
-
6
tablespoons
butter (cold, cut into ½ inch pieces)
-
¾
cup
whole milk
The filling
-
¼
cup
mayo (or sour cream)
-
1
tablespoon
lemon juice (freshly squeezed)
-
2
pounds
Roma tomatoes
-
1½
cups
corn (kernels from about 3 ears corn)
-
2
tablespoons
basil (fresh chopped, divided)
-
1
teaspoon
salt
-
to taste
pepper
-
1½
cups
cheddar cheese (freshly grated)
Instructions
- Prepare the pie crust by pulsing flour, baking powder, and salt in a food processor, then add cold butter until it resembles coarse meal.
- Add milk gradually until the dough forms, then shape into a ball, divide, and refrigerate one half.
- Roll out the dough on a floured surface and place it in a pie plate, trimming excess dough.
- Preheat the oven to 400°F and boil water in a large pot.
- Whisk mayo and lemon juice in a small bowl and set aside.
- Boil tomatoes for about 1 minute, then cool, core, and chop them while removing seeds and excess juice.
- Layer half of the tomatoes, corn, basil, salt, cheese, and pepper in the crust, followed by another layer with remaining ingredients.
- Spread the mayo mixture on top, roll out the second dough ball, place it over the filling, and seal the edges.
- Cut vents on top and bake for about 35 minutes until golden brown and bubbly.
Nutrition Facts (estimated)
Servings
6
Calories
454
Total fat
26g
Total carbohydrates
45g
Total protein
16g
Sodium
986mg
Cholesterol
69mg
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