Tomato Corn Pie

It’s peak season for corn and tomatoes right now, and this is a terrific savory pie. I’m always looking for meatless dinner options and this is the ticket!

• 2 cups flour
• 1 tablespoon baking powder
• 1  3/4 teaspoon salt, divided
• 6 tablespoons butter cut into 1/2″ pieces + 2 tablespoons melted
• 3/4 cup milk
• 1/3 cup mayonnaise
• 2 tablespoons lemon juice
• 1 3/4 pounds tomatoes
• 1 1/2 cups corn (about 3 ears)
• 2 tablespoons basil, chopped
• 1/4 teaspoon black pepper
• 1  3/4 cups shredded cheddar cheese, divided

1. Whisk flour, baking powder, and 3/4 teaspoon of salt in a bowl. Use a pastry cutter to cut in the butter until it resembles course crumbs. Add the milk and stir until it forms a ball. Divide dough in half.
2. Roll out one half of the dough on a well floured surface, ease into a 9″ pie plate. Preheat oven to 400º. In a small bowl, whisk mayonnaise and lemon juice together.
3. Put a large pot of water on to boil, cut an X on the bottom of each tomato. Drop in boiling water for 10 seconds, then transfer to and ice bath. Pell off skin, and slice tomatoes 1/4″ thick. Remove seeds, and excess juice by blotting slices with a paper towel.
4. Arrange half of the tomato slices in pie plate, top with corn, basil, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 cup of cheese. Repeat with remaining tomatoes, corn, basil, salt, and pepper. Pour lemon mayonnaise on top, and sprinkle with remaining cheese.
5. Roll out the 2nd piece of dough, place over filling, and crimp edges. Cut 4 slits in top crust for steam to escape, and brush with melted butter. Bake until crust is golden brown, about 30 to 35 minutes. Let cool on a wire rack – serve warm or at room temperature.