Tomato Corn Pie with Biscuit Crust
There’s this girl I know (if you count obsessively reading their blog as knowing someone) who besides being a brilliant writer and photographer, has great taste in food. And besides that, she’s at a constant trot one step ahead of me in the kitchen.
I have a running list of things I want to try, and while it’s a fluid list, with items constantly being added and falling off as I forget about them/lost interest, some have been gathering dust on that list for eons. Blueberry Boy Bait, for example, has been knocking on the door since I flipped past it in one of Nigella’s books (along with Bang Bang Turkey, which I’ve managed to scratch off my list), and she beat me to it. And I know there were others, but I forget them, and now Laurie Colwin’s Tomato-Corn Pie, which I’ve read about approximately a hundred times (Laurie’s Home Cooking and More Home Cooking take up permanent residence beside my bed – they are the epitome of comfort) and have truly meant to make every single summer since I first read MHC, but never have. Laurie describes – as part of a story about a woman named Mary O’Brien who owned a tea shop called Chaiwalla in Salisbury, Connecticut – a pie built in a biscuit crust, thickly layered with tomatoes, corn scraped from the cob, basil, chives and grated cheddar, then topped with lemon juice-spiked mayo, topped with another biscuit crust (which is rolled thin, so it’s not too doughy) and baked. Every time I see a glut of ripe tomatoes, I think to myself: I really ought to make that tomato pie. But then I don’t. Because really, if you’re going to bother making a late-summer pie from scratch, oughtn’t it be peach, cherry, or plum?
September 02 2009 | one dish and vegetarian | 11 Comments »
