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Tomato-Corn Pie

July/August 2010

Your rating: None Average: 4.1 (108 votes)

Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the corn. Here they partner in a delicious quiche-like pie. The dough is very forgiving and bakes up into a sturdy shell that’s great for just about any savory pie or tart. Perfect for a summer brunch or try it with a tossed salad for a light supper.



READER'S COMMENT:
"Definitely need to pre bake crust like recipe states I thought another comment said you could skip this step but the outer crust was crisp and delish and the bottom soggy, I might try feta next time I make it. "
Tomato-Corn Pie

26 Reviews for Tomato-Corn Pie

08/19/2014
Anonymous

I've been making this recipe every August for about three years. I do not use the wheat crust, but make my regular pie crust. Everything else I follow exactly - wonderful every time.

Comments
08/19/2014
Anonymous

I've been making this recipe every August for about three years. I do not use the wheat crust, but make my regular pie crust. Everything else I follow exactly - wonderful every time.

Comments
07/20/2014
Anonymous
I never liked corn pie before, but this...yum!

The crust was easy to roll and perfect. I think next time I'll decrease the milk to 3/4 cup and increase the amount of cheese. We ate it with bacon crumbled on top and a side salad.

Comments
06/18/2014
Anonymous
Best Summer Dish

Have made this several times and its always great. Used store bought crust when in a rush. Sometimes top with bacon.

Comments
07/25/2013
Anonymous
Wonderful summer meatless dish

I prebaked the crust for about 30 minutes and in the end it was still kind of soggy but this was still delicious!! I doubled the amount of corn, added a little extra cheese, and used fresh basil instead of thyme. Serve it with a green salad. The only issue is that it takes an hour and a half. But worth it.

Delicious, tasty, local ingredients, easy
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