Tomato and Corn Pie

Page: smittenkitchen.com/2009/08/tomato-and-corn-pie/

Cuisine: North American | Course Type: Main Courses

(4 reviews)

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Recipe Review

Holy wow, I can't wait for summer so I can make this again. This is definitely one of those recipes where you want to use the freshest ingredients possible. I was surprised (though probably shouldn't have been) how toothsome the pie was from the fresh corn. In essence you are just warming the pie and crisping the crust, not undergoing a long baking period, so the texture of your filling won't get mushy. Seeding your tomatoes is a must to make sure extra liquid doesn't puddle at the bottom. This may just be a consequence of peak season goodness, but it's probably worth patting them dry with paper towels if soggy crust is a deal breaker.

(3) useful  

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