Two Day Magazine

Check out Steve's Pie!

In the fall, your better-half doubted your ability to prepare the ground for gardening.  In the early spring, during the planting season, eyes were rolled as you carefully planted your seedling and starter plants.  In July, there were whispers as you watered and watched your planting grow.

The harvest is starting to come in and tomatoes are ripening every day. If you don’t do your daily garden work, the fruits of your labor will go bad on the vines.  So, here is a delicious recipe to put your labor to good work and impress the favorite nay-sayer in your life!

Tomato-Corn Pie

Ingredients:

The Crust:

• 3/4 cup whole-wheat pastry flour

• 3/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground pepper

• 1/3 cup extra-virgin olive oil

• 5 tablespoon cold water

Time Saver: Or just buy a prepared pie crust for $5.00

The Filling:

• 3 large eggs

• 1 cup low-fat milk

• 1/2 cup shredded sharp cheddar cheese

• 2 medium tomatoes, sliced

• 1 cup fresh corn kernels,1 large ear

• 1 tablespoon chopped fresh thyme

• 1/2 teaspoon salt, divided

• 1/4 teaspoon freshly ground pepper

Directions:

To prepare crust:

1. Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl.
2. Make a well in the center, add oil and water, and gradually stir them in to form a soft dough.
3. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
4. Preheat oven to 400 degrees Fahrenheit.
5. Roll the dough into a 12-inch circle on a lightly-floured surface.
6. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides.
7. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans.
8. Bake for 20 minutes. Remove the foil or paper and weights.
9. Let cool on a wire rack for at least 10 minutes or up to 1 hour.

To prepare filling:

1. Whisk eggs and milk in a medium bowl.
2. Sprinkle half the cheese over the crust.  
3. Layer half the tomatoes evenly over the cheese.
4. Sprinkle with corn, thyme. 
5. 1/4 teaspoon each salt and pepper, and the remaining 1/4 cup cheese. 
6. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. 
7. Pour the egg mixture over the top.
8. Bake the pie until a knife inserted in the center comes out clean, for 40 to 50 minutes.
9. Let cool for 20 minutes before serving.

Remember, if you are in a time crunch, the first nine steps can be eliminated and time can be saved by the purchase of a prepared pie crust.  

In any case, use your imagination; you can substitute the tomatoes with zucchini or squash in the recipe.  

And, don't be shy...use some those herbs in your garden to give your pie a little pizzazz.

Bon Appetit!

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Steve Bland is a Pittsburgh-based chef known for his use of fresh and seasonal ingredients. Find him on Facebook and swap your favorite pie recipes!