Comments on: tomato and corn pie

By: Jess-Dublin

Jess-Dublin — Thu, 14 Jan 2010 20:44:03 +0000

I’ve been wanting to pair this pie crust with a chicken pot pie for a long time, and tonight I finally got the opportunity. Only I didn’t feel like rolling out a sticky dough, so I did this cobbler style. I added just a splash more milk than called for and quite a bit of ground pepper, but other than that, kept to the recipe. Spooned the entire amount on top of hot chicken filling. Delicious, and very little work. Thanks, Deb. Can hardly wait for summer to make the tomato and corn pie again.

By: Rachell

Rachell — Wed, 30 Dec 2009 15:33:02 +0000

You should try corn pudding too. Ina Garten makes a killer one with ricotta cheese and basil. It’s kind of a southern thing too. Something else southern: PIMIENTO CHEESE. It is fabulous!

By: Kerry

Kerry — Sat, 17 Oct 2009 03:32:13 +0000

Tried this last weekend, and it was AMAZING! Even my husband who doesn’t like tomatoes loved it!
I do have a few suggestions. First off, super easy peeling with a “soft skin” peeler, like a regular vegetable peeler, but with serrations, My favorite is made by Zyliss.
Second, rolling out the dough was super easy, but I did use a silicone baking mat, so the clean up of the counter was pretty easy, no sticky mess!
Third, I didn’t try this, but as a solution to soggy things (tomatoes, mushrooms etc) in my quiches, I have put down a small layer of bread crumbs, and it has worked well. Plan to try this next time I make this pie!
Oh, and it works well using frozen corn too!
Thanks for all the GREAT recipes!

By: Onepot

Onepot — Thu, 15 Oct 2009 04:47:11 +0000

Corn AND tomatoes AND cheese AND crust? Four of the six greatest edible/potable loves of my life are in this recipe. And to think that my Southern in-laws seem unaware of this dish…

By: Brenda

Brenda — Sun, 04 Oct 2009 23:52:49 +0000

Just made this for the 3rd time. I used frozen corn (couldn’t find fresh) and put the tomato slices on paper towels before putting on the crust to absorb excess juice. Took a little longer to heat but was fantastic…as usual.
I also let the crust chill out in fridge before rolling out. MUCH easier!

By: Lis

Lis — Sun, 04 Oct 2009 19:15:42 +0000

Hi!
I loved your idea. I’ve just finished baking it, and it was really delicious!!!
Thank you for sharing your cullinary knowledge!

By: Maureen

Maureen — Wed, 30 Sep 2009 17:01:52 +0000

I loved this recipe! I’ve never made homemade crust before and I did have a lot of difficulty rolling it out on my quartz countertop. It kept sticking, and by the time I’d added enough flour to get it not to stick, it was crumbling and falling apart. I almost gave up, but finally tried rolling the dough out on a flexible plastic cutting board (you know, the kind you can roll up?), which worked better. I quickly inverted the cutting board over the pie pan and managed to get the crust to work, although it wasn’t nearly as pretty as your photos! Still, it worked better than I imagine plastic wrap would, and it was totally worth it – the flavor was amazing.

By: Maggie

Maggie — Sun, 27 Sep 2009 17:17:54 +0000

I made this pie the day you posted the recipe, and then gain the next day, and in the intervening couple weeks, I think I’ve made it four or five more times. UNbelievable. Thank you so much! I hope your enjoying life with the new addition, and thank you for a spectacular blog!

By: Denise

Denise — Sat, 26 Sep 2009 18:50:18 +0000

Oh my! This pie is amazing. My family loved it and can’t wait for me to make it again. Oh and loved the crust so much I used it for chicken pot pie. Yummy!

By: PG

PG — Wed, 23 Sep 2009 20:15:12 +0000

I’m one of those who is not a mayo hater but still found the mayo flavor in this recipe to be over-powering. I’d suggest halving the amount of mayo while keeping the amount of lemon. But the tomato was great, and removing the seeds worked exactly as promised: a perfect biscuity pie crust. Will definitely re-make when fresh, local NJ tomato season rolls around again, and will re-use the crust recipe with other fillings.