Summer Pie

Ingredients

Filling

• 4 – 5 medium Tomatoes (about 16 -20 slices, sliced about 1/3 inch thick)

• The corn off of one cob (raw)

• 1 medium Yellow Onion (thinly sliced)

• 1 tablespoon of Olive oil or Unsalted Butter

• 1 tablespoon of fresh herbs finely chopped, about 1 tablespoon ( I used Basil and Oregano)

• 2 Large Eggs

• 1/3 cup of Milk

• 3 tablespoons of Finely grated Parmesan Cheese

• 1/3 cup of Mayonnaise (like Duke or Hellman’s – not sweet like Miracle Whip)

• 1/2 cup of shredded Mozzarella Cheese

• 1/8 teaspoon of Sea Salt (optional)

Homemade Crust

• 1 1/4 cup of All- Purpose Flour

• 1 stick of Unsalted Butter  (8 tablespoons) (cubed)

• 1 Teaspoon of Sea Salt

• Roughly 4 Tablespoons of Cold Water (Ice Cold) (could need more)

Roasted Tomatoes

Get Cooking

Hand mixed crust

1. In a large bowl, add your dry ingredients, and then slowly work in your butter. If you have one of those flour/cream cutter hand tools then use that to aid you in mixing the butter into your flour. If not, then don’t be scared to get your hands in there and mix that butter into the flour, until you have little granules and no large chunks of butter left.

2. Slowly add in your ice cold water (I like to add it, one – two tablespoons at a time). You want your mixture to be moist, but not sticky. If it’s sticky, then you’ve added too much water and you will need to add a little more flour to compensate for that. I say this, but at the same time, you don’t want to over mix your ingredients. Mix everything together, just until it comes to a well mixed ball of firm dough.

Crust with food processor

1. Add in your dry ingredients first and give it a few pulses, then add in your chunks of butter and blend until you have small granules. Slowly start adding in your ice cold water. Lift up the top and feel, to see if your mixture will stick together. If so, proceed onto the next step.

2. Pour that mixture into a little pile on a well floured surface, then firmly form a round flat disk (3″ x 1″) with it. Then tightly wrap your disk in plastic wrap and place in the fridge for at least 30 minutes to an hour, so that it can chill.

The rest…

1. Prepare your dough, and put it in your pie pan. Keep in the fridge until you’re ready to use it. If you’re using a store bought crust, then be sure to keep it in the fridge until you’re ready to use. Preheat oven at 375 degrees. Line a large baking sheet with parchment paper. If you have it, spray it with a little vegetable oil. Place your slices of tomatoes in rows on your baking sheet. Sprinkle with a little salt and pepper.

2. Bake for 30 minutes and remove from oven(leave oven on). They will be really thin. In a medium skillet, heat oil on a low-medium flame. Add onions and saute for around 15 – 20 minutes until they are translucent. Once done, set them to the side and allow to cool some. In a medium bowl, add eggs, milk, mayonnaise, parmesan cheese, herbs, and salt and mix together well.

3. Remove your pie crust shell/pan from the fridge. Began to layer 1/2 of your sauteed onions, 1/2 of your raw corn, 8 tomatoes slices (use a fork and don’t worry about the seeds if you lose some), 1/4 cup of your mozzarella cheese. Pour half of your liquid mixture over that layer. Then repeat this step, but I would leave 4 tomatoes slices and a little corn to put on the very top, for decorative purposes.

4. Put pie pan on a baking sheet(just to be safe) and bake on the middle rack of oven for 35 – 45 minutes or until golden. Remove from oven and allow to cool. If you have any basil, roughly chop a little and sprinkle on top. Slice and enjoy!