Tomato and Corn Pie

One thing we have a lot of lately, along with heat, is tomatoes. The tomatoes are doing great this year, which I love. It seems like often, the tomatoes are just getting ripe around the time of the first frost. I still go out and dutifully pick them, putting all the little green tomatoes in the laundry room to ripen over the coming chilly weeks, but I much prefer having tons to pick right now.

Although, the downside of that is that I currently have so many tomatoes that I’m not sure what to do with them all. I don’t can, so that’s out. I’ve been cutting them up and freezing them in 15 oz. increments, so I can use them in cooking this winter – but I have many, many more to do. There are only so many hours in the day.

So, when I saw this Tomato and Corn Pie recipe the other day, I knew it would be perfect. Well, perfect for me. I had visions of the kids making horrendous faces at it, but there’s no perfection this side of heaven, y’know?

First, I removed the skin from some tomatoes with my easy method.

Then, the corn. I actually cut the kernels off of fresh corn. I remember my mom doing that (and hating it) when I was young. It does make a mess, with kernels flying everywhere (I have since recounted this to someone who told me Pampered Chef makes a great tool for removing corn from the cob … hmmm, interesting).

The rest was pretty simple, and I just made my typical pie crust recipe – not the one specified in this recipe.

Ready to go:

And, I loved it! It smelled so good when it came out of the oven. As predicted, the kids weren’t so enthusiastic, but each tasted at least a teeny bit …

Recommended.

5 thoughts on “Tomato and Corn Pie

  1. My guess is that if you put some kind of meat in it (I would think ground chuck would be good but I know you rarely use that) then tried it again, the kids would be more enthusiastic. It would be sort of like a pizza pie.

  2. Oh, dear. I have everything I need for this right now, except for the corn.

    And Saturday’s farmer’s market is just down the street.

    I wonder what would happen if I added some some bacon? You know, just to keep everyone happy? 😉

    (Oh, and I’ve been oven-drying tomatoes, too, and shoving them in the freezer. Sun-dried tomatoes are handy to have on hand, and they’re just ridiculously expensive!)

  3. You could make tomato juice and freeze it. It would be great to drink chilled and good when you make chili next winter.

Thanks for taking the time to comment. I enjoy hearing your thoughts.