Name: Tomato and Corn Pie
Cook time: 40 minutes
Total time: 2 hours
Yield: Makes 6 light-lunch or brunch servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 3/4 teaspoons salt; 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted; 3/4 cup whole milk; 1/3 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 3/4 lb beefsteak tomatoes, peeled (see cooks' note for mountain jam ) and sliced crosswise 1/4 inch thick; 1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor; 2 tablespoons finely chopped fresh basil; 1 tablespoon finely chopped fresh chives; 1/4 teaspoon black pepper; 7 oz coarsely grated sharp Cheddar (1 3/4 cups)

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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.

Recipe notes

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