Corn and Tomato Pie

This is one of my favorite late summer treats. I adapted it from a recipe by Laurie Colwin, I think it was in Home Cooking. I adapt it just about every time I make it depending on what is ready in the garden.

The pie has a biscuit crust and calls for rolling out the dough into 2 discs for the top and bottom crust. I use James Beard’s cream biscuits from my Fannie Farmer cookbook, and when I’m lazy, just drop them on top of the filling like a cobbler. This particular iteration included dill in the biscuits. The filling consists of sliced tomatoes, lightly salted and drained briefly on paper towels, fresh corn cooked and cut off the cob, and basil or some other flavorful herb (like dill). I added zucchini ’cause I had some.

I usually make it the day after we have corn on the cob. In this instance, I layered the ingredients and added a sprinkling of cheddar cheese between the layers. Oh, and I also lightly sprinkle each layer with flour. I think it would be excellent with ricotta cheese and lots of black pepper. The original recipe called for mayo thinned with lemon juice but I don’t like mayo so I skip that option. I find the juice from the tomatoes is enough. If your tomatoes are really sweet you could add a squirt of lemon to brighten the flavor. Bake in a 400° F oven until hot and bubbly with browned biscuits. It makes a great leftover lunch, too.

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