Tomato, Corn and Bacon Pie

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Before I announce the winners of the corn cutter giveaway, I thought it would be appropriate to share another delicious corn recipe for your summer lunches and suppers.  Not only does this recipe highlight sweet summer corn, it also has layers of garden ripe tomatoes.

Unlike savory pie recipes that use a pâte brisée or puff pastry, this crust is more like a biscuit.  It's kind of a cross between a cobbler and a pie.  The bulk of the filling comes from the tomatoes, corn and cheese.  To this base I add some bacon, sautéed onion, garlic, and a little cayenne for a kick.  In order to keep the tender biscuit layer from getting soggy, I lay the tomato slices on paper towels to draw out excess water.  I also add a little cornstarch in the cheese and corn mixture for extra insurance against sogginess.  Baked until golden and bubbling, this is a forkful of summer goodness.  The nice part is, you can make it a day in advance, chill it, then reheat it in the oven before serving which makes the dish perfect for

On to the giveaway.  First, a big thank you to all who entered.  I enjoyed reading all the different ways you enjoy corn.  The random winners drawn are...

Corn and macaroni casserole, from my grandmother.

I follow you on Facebook too. Also like fresh corn saute until a little brown in butter only.

Congratulations Alyssa and Paula.  Please send me an e-mail with your address and I will promptly mail you your corn cutter.  For those of you that are still interested in a corn cutter of your own, check your local hardware store (that's where my grandparents bought it) or visit Lee's Manufacturing to purchase one online.
Tomato, Corn and Bacon Pie
serves 6

For the Dough
2 cups unbleached all-purpose flour
1 Tablespoon baking powder
1 1/4 teaspoon kosher salt, divided
6 Tablespoons (3-ounces) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup whole milk

For the Filling
1/3 cup mayonnaise
2 Tablespoons freshly squeezed lemon juice
6 strips bacon
1 small yellow onion, finely diced
1 clove garlic, finely minced
1 3/4 pounds beefsteak tomatoes, peeled and sliced crosswise 1/4-inch thick, drained on paper towels
1 1/2 cups corn (from about 3 ears)
2 Tablespoons finely chopped fresh basil
1 Tablespoon finely chopped fresh chives
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
7 ounces grated sharp white Cheddar cheese (about 1 3/4 cups) divided
1/4 cup grated Parmesan cheese
1 Tablespoon cornstarch

For the Egg Wash
1 egg beaten with 1 Tablespoon of water

For the Dough
In a bowl of a food processor, add the flour, baking powder, and 3/4 teaspoon of the salt; pulse to combine.  Add the butter and pulse until the mixture resembles coarse meal.  Add the milk and pulse just until the dough comes together.  Dump the mixture onto a floured work surface and gather into a ball.  Divide the dough in half and roll out one of the halves into a 12-inch round.  Transfer the round to a 9-inch glass pie plate, patting with your fingers to fit (trim any overhang).

For the Filling
Preheat the oven to 400° F.

In a small bowl, whisk together the mayonnaise and lemon juice; set aside.

In a non-stick skillet over medium heat, cook the bacon until desired doneness.  Transfer the bacon to a paper towel-lined plate to drain and crumble into bite-size pieces.  Pour off bacon fat, reserving 1 tablespoon in the skillet.  Heat the skillet over medium-high heat.  Add the onion and sauté until soft and translucent, about 5-7 minutes.  Add the garlic and sauté until fragrant, about 1 minute. Transfer the onion mixture to a large bowl and allow to cool.

Add the crumbled bacon, corn, basil, chives, remaining 1/2 teaspoon salt, peppers, cheeses, and cornstarch to the cooled onion mixture; tossing until thoroughly combined.

Place half of the cheese mixture in the crust.  Arrange half of the tomatoes on top.  Repeat with the remaining cheese mixture and tomatoes.

Pour lemon mayonnaise over the filling.

Roll out remaining piece of dough on a floured work surface in a 12-inch round.  Fit over filling, folding overhang under the edge of the bottom crust and pinching to seal.

Cut several steam vents in top of crust and brush with the egg wash.

Bake until the crust is golden and the filling is bubbling, 30-35 minutes.  Cool on a rack and serve warm or at room temperature.  (Pie can be baked 1 day ahead and chilled.  Reheat in a 350° F oven until warm, about 30 minutes.)  Enjoy!

Source: Adapted from Gourmet, August 2009


  1. Thanks so much, Nicole. I sent you an email and will be eagerly awaiting my new toy.

    This pie looks really good too. Anything wrapped in a crust is good, right?

    1. You are so very welcome. It is my pleasure to send one to you. And yes, anything wrapped in crust is good☺.

    2. Nicole, I've been out of town but when I got back today, my special package had arrived. I can't wait to try it. I'll let you know how it goes. Thanks again. pr

    3. Yeah! It was my pleasure. Enjoy☺.

  2. Nicole, this pie looks amazing, I think it sould be called Summer Pie - it seems to me, it's the essence of summer all wrapped up in a crust! As usual your photos are just beautiful!

  3. Just made a tomato pie myself. Love this version. And love the idea that it reheats well. I love anything wrapped up in a crust, too -- especially tomatoes!

  4. I just love your recipes! I am a new follower and everything looks so good! I made something very similar to this, using the crust and cheesy corn mixture, but I was worried too about the tomatoes making the crust soggy. I decided to slow-roast my tomato slices to draw out the moisture and concentrate the flavor. It has been one of my favorite recipes this year! Here's my post if you want to check it out...

    Thanks for the awesome recipes!



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