We are in the middle of our Pies in July series. Each week we perfect our crust technique and make hyper-seasonal fillings. This week it's wineberries. But my very favorite pie, the one I make all summer long, is one made famous by food writer Laurie Colwin. Colwin was one of the first voices in this country to focus on seasonal, local food. We have a lot to thank her for - and this pie embodies that sprit.
Tomato and Corn Pie
Serves 6 to 8
I first learned about this pie during my formative years as a cook at Gourmet Magazine. The original was a standard in the kitchen of Laurie Colwin whose love of fresh food made her a pioneer in the 1970’s. This pie is now a standard in my kitchen. -IK
1 double biscuit dough (recipe follows)
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
13/4 pounds large tomatoes, peeled and sliced crosswise 1/4 inch thick, divided
11/2 cups corn kernels (from about 3 ears)
1/2 cup chopped fresh herbs such as; basil, dill, chives, oregano, thyme, savory
7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
1 tablespoons melted butter
Divide the dough in half and roll out 1 piece between 2 sheets of plastic wrap into a 12-inch round (1/8 inch thick). Remove the top sheet of plastic wrap, then lift the dough using the bottom sheet of plastic wrap and invert into a 9-inch pie plate, patting with your fingers to fit (trim any overhang). Discard plastic wrap.
Preheat the oven to 400°F.
Whisk together the mayonnaise and lemon juice.
Arrange half the tomatoes in the crust, overlapping, and sprinkle with half of corn, half the herbs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Repeat layering with the remaining tomatoes, corn, herbs, salt, and pepper, then sprinkle with the cup cheese. Pour the lemon mayonnaise over filling.
Roll out the 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 melted butter.
Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
Makes a double crust
2 cups all-purpose flour
1 tablespoon baking powder
¾ stick cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
¾ cup whole milk
Whisk together flour, baking powder, and 1 teaspoon salt in a bowl, then blend in cold butter (3/4 stick) 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 1 piece between 2 sheets of plastic wrap into a 12-inch round (⅛-inch-thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate, patting with your fingers to fit (trim any overhang). Discard plastic wrap.
Fill the bottom crust, then - if making a double crust pie - 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.