Wednesday, September 23, 2009

Rosie Uses Her Heirloom 'Maters And Makes 'Mater Pie.

Every summer, I try new recipes
 to use all those tomatoes in the garden.
Today I'm cooking tomato and corn pie in a double pie crust,
recipe courtesy of Smitten Kitchen.

Ingredients for my crust:
2 cups flour
 1 TB baking powder
3/4 tsp salt
 3/4 stick butter
3/4 cup milk
Mix togther the flour, baking powder, and salt,
then blend in the cold butter a tablespoon or so at a time
 until the mixture looks like coarse meal.

Stir in milk until it just forms a dough and form into a ball.
Divide dough in half and roll out to about 1/8 inch thickness
 on a well-floured board or counter.
Wrap around the rolling pin to lift and place in the pie plate

And, no, I'm not good at fluting edges.
I put both pie doughs in the fridge while I worked on the fixin's.
I do not like skins on my tomatoes
 and the easiest way of peeling them
 is to drop them in boiling water for about 10 seconds.
 The skin splits right off.
I used 6 large tomatoes.
The rest of the filling:
 1/3 cup mayo
juice of 1 lemon
2 TB chopped basil
 2 TB chopped chives
1 can corn
 freshly ground salt and pepper
8 ounces sharp Cheddar cheese
Mix lemon juice with mayo.
Peel the tomatoes.
Seed and juice the tomatoes.
 Just stick your fingers in the little gel pockets and squeeze.

I put the chopped tomatoes in a colander,
 salted them, and let them drain for about 20 minutes.
Get the other pie dough out and roll it.
Look how much juice drains out from the tomatoes.
Enough to make for one very soggy crust.
I put a layer of tomatoes on the bottom and sprinkled pepper over top.
Then I added 1/2 the can of corn, 1/2 the basil, and 1/2 the chives.
And 1/2 the cheese.

And repeated with the rest.

Roll up the dough on the pin ...
... and carefully place over top of the tomato pie.
Flute the edges together.
 I admit, I am not a good fluter.
I brushed the top with melted butter
 and then stopped and saw the mixture of mayonnaise and lemon
sitting on the counter that should have been poured
 over the pie before putting the top crust on.
Not to worry.
 Rosie can fix this.
I made an incision in the crust.
I poured the mayo/lemon mixture over top.
Smoothed it out.
Carefully replaced the flap.
And stitched it back together with rosemary.
 I am nothing if not resourceful.
Bake in a 400 degree oven for 30-35 minutes
 or until the filling is bubbling and crust is golden.
This pie crust is excellent.
 I had to have some of it right away with buttah.
If you like a tomato and mayo sandwich
 (always on white bread, sorry Ticky),
 then you'll love this.
 Even if you don't like a tomato and mayo sandwich,
you'll still love this.
(And remember, I have a basic problem with mayonnaise.)
I know. I know.
My plating is lacking here.
 This was served with some grilled flat iron steak
 and a rice/bean/pepper/cilantro/avocado concoction.
Excellent meal.
Remember to go here
if you want to see what it's supposed to look like.


Anonymous said...

Hey Rosie, I'll have to try that recipe; my mater pie is essentially the same but uses mozzarella instead of cheddar. The piece of pie dough with butter reminded me of my mama....she always made a little extra dough and baked a few "pie dough" biscuits. We ate them plain or sometimes in a bowl with milk and sugar. Tortietat

Judy said...

Rosie, this looks great. Tomato and corn together with a flaky crust, how can you go wrong?

Kathy said...

I love that you sutured the crust back together.

Rosie Hawthorne said...

Kathy, I do what needs to be done.

Hairball T. Hairball said...

I'm Kathy on loving your solution to adding the forgotten ingredients!