tomato corn cheddar pie

On Friday I went to the grocery store for the first time in 3 months and it felt as though a part of my soul has been restored.

Bless the Instacart shoppers for taking care of us, and of course our local spots that we’ve been able to hit for small things. But it’s been REALLY hard to be inspired to blog something new when I’m online shopping for groceries.

It’s kind of the opposite of shopping for clothing online where (at least for me) if you’re buying one thing you might as well buy 15 things because shipping is free if you spend $50 and wait there’s a $20 off $100 promo code and I’m getting 6% cash back on Ebates so it’s essentially all free let me check the clearance section one more time.

Is it clear that I only shop at Old Navy?

Anyway Friday morning while G was sleeping I put on my mask and gloves and braved Harris Teeter and it was like being on Supermarket Sweep. I was just throwing all the things into my cart, and I probably ended up with several things we don’t need and forgot some things we do. But I made a savory pie!

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Tomato Corn Cheddar Pie

adapted from the Williams Sonoma Pie Cookbook

for the crust

1 1/4 cups flour

1 tsp salt

10 tbs cold butter, cut into chunks

4 tbs ice water

for the filling

2 tomatoes, thinly sliced

2 ears corn (or about 1 1/2 cups frozen corn)

3 onions, thinly sliced

2 cloves garlic, minced

1/4 cup chopped fresh basil

1 1/2 cups shredded cheddar cheese

1 brick cream cheese

2 tbs milk

In a food processor, pulse the flour and salt. Add the butter and pulse, then add the ice water one tablespoon at a time until it comes together to make a ball. Roll the dough out on a floured surface and fit into a pie pan. Stick it in the fridge (or freezer if you’re pressed for time) for at least 30 minutes. Freezer for 15ish. You can also use a store bought pie crust especially if flour is hard to come by!

Season the tomatoes with salt and pepper and roast at 375 degrees for 15 minutes or so. This will dehydrate them to prevent the pie from getting soggy. Lower the oven to 350.

While those are going, saute the onions and garlic until soft and a little brown. You can go all the way to caramelized if you want, but you may want to do more than 3 so you have the volume!

In a stand mixer, beat together the cream cheese, cheddar, and milk. Add the corn kernels and basil, and then the onions.

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Brush the pie crust with egg wash, then add the filling and top with your tomatoes.

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Bake at 350 for 40-45 minutes until the crust is golden brown. Top with more chopped basil and/or scallions for some green!

You should let it cool almost to room temperature before eating so it can set up a little. It’s pretty rich so it would be great for a brunch/lunch served with an arugula or spinach salad on the side.

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I learned both of these things by cutting into it straight from out of the oven and serving it with braised short ribs (I told you, Supermarket Sweep).

One Comment Add yours

  1. Linda says:

    This looks amazing. Excited to try it. Thank you… btw very happy for you

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