Recipe: Tomato Pie (with corn and a whole-wheat crust)

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I’d never even heard of “tomato pie” until last summer, but as soon as I was introduced to the idea I knew it was something I had to try. So after attempting a few different variations I am excited to share this recipe with you today. Serve it for dinner with steamed broccoli or a big green salad, and if you are lucky enough to have at least one piece leftover the next day have it for breakfast with some scrambled or fried eggs on the side – yum. How do you eat your tomato pie?

Tomato Pie (with corn and a whole-wheat crust) #realfood #tomatoes www.100daysofrealfood.com

Tomato Pie (with corn and a whole-wheat crust) #realfood #tomatoes www.100daysofrealfood.com

 

5.0 from 4 reviews
Tomato Pie (with corn and a whole-wheat crust)
Serves: 5 to 6
 
Adapted from Smitten Kitchen and Gourmet Magazine (August 2009)
Ingredients
Pie Crust:
  • 2 cups whole-wheat flour, plus extra for rolling out the dough
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 6 tablespoons cold butter, cut into ½ inch pieces
  • ¾ cup whole milk
Filling:
  • ⅓ cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1¾ pound Roma tomatoes (Romas will keep this dish from becoming too watery)
  • 1½ cup corn kernels (from about 3 ears corn - cut off the cob)
  • 2 tablespoons fresh chopped basil leaves, divided
  • 1 teaspoon salt
  • Pepper, to taste
  • 1½ cups freshly grated cheddar cheese
Special Equipment: 9" Pie Plate and Rolling Pin
Instructions
For the pie crust:
  1. In a food processor fitted with a dough blade, pulse together the flour, baking powder and salt. Sprinkle in the cold butter chunks on top being careful to spread out the pieces so as not to form one big clump. Run the food processor again until it resembles a coarse meal, scraping the sides of the bowl as needed.
  2. While the processor is going pour the milk through the feed tube at the top. If the dough is too sticky add a little more flour and if it's too crumbly add a little more milk. Turn the machine off and bring the dough together into a ball using your hands. Divide it in two and place one half in the fridge (wrapped in plastic). Note: The pie crust can be made without a food processor using your hands or a fork.
  3. Using a rolling pin, roll out one of the dough balls onto a floured surface until it is about 12" in diameter and ⅛" thick. Carefully place it in the pie plate (folding it in half can ease the transition from the counter to the baking dish) and pat the dough down into the corners with your fingers. Trim any excess off the edges.
For the filling:
  1. Preheat the oven to 400 degrees F and start a large pot of boiling water on the stove.
  2. In a small bowl, whisk together the sour cream and lemon juice and set aside.
  3. Boil the tomatoes in the water for approximately 1 minute. Immediately transfer them to a cutting board. When cool enough to handle, cut out (and dispose of) the woody stem/core and then cut each tomato in half. Gently squeeze each tomato half over a bowl in order to dispose of the seeds and juice (otherwise this liquid will collect at the bottom of your pie). Roughly chop the remaining tomato pieces.
Assemble the pie:
  1. Arrange half of the tomato pieces on the crust in the pie pan. Spread half of the corn kernels on top and then sprinkle with half the basil, half the salt, half the cheese, and pepper to taste. Repeat with one more layer of the remaining tomatoes, corn, basil, salt, cheese, and pepper. Pour the sour cream mixture on top.
  2. Roll out the remaining ball of dough into another 12" wide circle about ⅛" thick. Arrange on top of the filling and tuck under the bottom crust, pinching together to seal. Cut vents on top of the pie and bake until golden brown and bubbly, about 35 minutes. Serve warm or at room temperature. Enjoy!

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37 comments to Recipe: Tomato Pie (with corn and a whole-wheat crust)

  • Lindsay

    Hi! I made this last month and it was AWESOME. We served it with homemade oven sweet potato fries! I’m making it again tomorrow, and I was wondering if use green tomatoes instead?

  • Lindsay

    Yes I did and it was delicious!! I also added some red bell peppers and feta cheese. I love this recipe- the crust always comes out fantastic!

  • Emily

    Made this delicious & savory pie tonight for my family. My husband is a real “meat & potatoes” kind of guy so the changes that I’ve been trying to make have been met with some trepidation. However, this recipe he actually LOVED :-). In fact he had 2 pieces. I, too, enjoyed it very much!!! A little time consuming but well worth the effort. The crust recipe I’ll use for other recipes as it was easy & yummy! Thanks for all you do to educate us, Lisa!!!

  • Martha

    I have made many tomato pies (bought pie crust, tomatoes, cheese and mayonnaise) so was eager to try this healthier version. It was my first attempt at making pie crust. That turned out okay, but we thought it was too much dough and the pie was dry. Might try again with just a bottom crust.

  • […] I used her tomato pie recipe, even though I am calling it something different because I think we used more corn than tomato! I […]

  • Jenny McDonough

    This is a new summer favorite at our house, Lisa — devoured by all four family members who beg for more. Tonight I made this for the fourth time and got smart: I made two pies so we have one in the freezer! Absolutely fabulous recipe. My only changes: greek yogurt instead of sour cream. DELISH.

  • Kimberly P

    I’m making this tonight (hopefully) for the first time, & just wondering….do I cook the corn first? I was thinking of using frozen corn.

  • Assistant to 100 Days (Amy)

    Hi Kimberly. We are rarely able to offer recipe guidance in real time. How did it turn out? ~Amy

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