Sunday, August 28, 2011

Tomato Corn Pie

This pie is so good. It tastes like summer. I adapted this recipe from Smitten Kitchen's to make it easier and faster. Her recipe is probably better if you have more time to spend in the kitchen, but mine is really good.

Tomato Corn Pie
1 pkg of refrigerated pie crusts
2 c. shredded sharp cheese
1 large can whole tomatoes
1 small bag of frozen corn (you won't use the whole bag)
1/2 t. basil (divided)
1 t. chives (divided)
1/3 mayo
2 T. lemon juice
Line the pie pan with one of the crusts. Poke the bottom of it with a fork. Take the tomatoes and drain them. Cut them open and press out most of the juice (you don't want them to be drippy). Put half the tomatoes on the crust. Sprinkle corn over the tomatoes. You should still be able to see tomato under the corn. Evenly sprinkle 1/4 t. of basil and 1/2 t. of chives. Shake salt and pepper over it. Then sprinkle half the cheese on it. Repeat. Mix the mayo and the lemon and pour over the top. Add the top crust. Bake at 400 for 30 minutes. Let it set a few minutes before you cut into it.

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