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Epicurious
Gourmet

Tomato and Corn Pie

4.2

(66)

Image may contain Plant Food Dessert Cake and Produce
Photo by Rita Maas

This recipe was inspired by Laurie Colwin's tomato pie — which ran in the August 1992 issue of gourmet; James Beard has a similar recipe that we also love in American Cookery. Paired with a green salad, it's a great warm-weather lunch. The very thin biscuit crust sets it apart from the usual (pastry-crust) pies.

Active time: 40 min Start to finish: 2 hr (includes cooling)

Cooks' note:

·Pie can be baked 1 day ahead and cooled completely, then chilled, covered. Reheat in a preheated 350°F oven until warm, about 30 minutes.

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