Monday, September 1, 2014

Tomato Corn and Cheddar Pie

This recipe is awesome.  It's like everything I love about summer. All together. In a delicious pie crust. This recipe is slightly adapted from Clock Work Lemon.

2 pie crusts (store bought or homemade)
1 3/4 pounds tomatoes (sliced)
1 1/2 cup fresh corn (cut off the cob)
3 tbsp chives (chopped)
1 tsp salt
1/4 tsp pepper
1 1/2 cup sharp cheddar cheese
1/3 cup mayonnaise
2 tbsp lemon juice

Heat oven to 400. Whisk together the lemon juice and mayonnaise. Place the pie crust in a pie plate. Put down half of the tomatoes in the pie crust then layer with half of the corn, half of the chives, half the salt, half of the pepper and half of the cheese. Top with the remaining tomatoes, corn, chives, salt, and pepper. Drizzle with the lemon mayonnaise then top with the remaining cheese. Top with second pie crust and crimp the edges. Cut four vents into the top of the crust. Bake for 30 to 35 minutes. Remove and let the pie sit for 10 minutes before cutting into it. 

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