Saturday, September 18, 2010
Tomato and Corn Pie
Still using up tomatoes. This recipe relies on tinned corn, and beans because that was what I had. You could of course, use fresh corn or home cooked beans. Danny isn't wild about corn or tomatoes, but once it gets baked in a pie crust he seems to think they are no longer the same vegetables. Funny how everything tastes better in a pie crust.
You Will Need:
(about) 8 large, ripe tomatoes, skins and seeds removed
1 tin corn, rinsed
1 tin vegetarian chili beans, rinsed (it still retains the "chili" flavour without the sickening sauce cheap beans are tinned in)
1/2 cup sliced black olives
3 tablespoons dried, minced onion(these give more of an onion-dip flavour than fresh onions, which was kind of in keeping with the idea I had)
1 teaspoon dried garlic granules
1 cup grated sharp cheddar cheese
1 cup grated sharp Swiss cheese
2 large eggs, slightly beaten
Combine, mix well and pour into crust-lined 9 inch pie plate.
2 layer pie crust
For the pie crust:
2 cups AP flour
1 teaspoon salt
2/3 cup butter
3-5 tablespoons ice water
Combine flour and salt. Cut in butter until fine like cornmeal. Add the water a tablespoon at a time until it comes together. Divide in half, roll out and line bottom with crust Fill, then top with other half of crust. Cut vents, crimp edges, and brush with either an egg wash, or heavy cream (I used cream this time). Place on a baking sheet and bake at 400 degrees F. for about 1 hour, or until nicely browned and filling bubbles up through vents. Serve warm or cold.