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Tomato and Corn Pie is one of those recipes that tastes like summer in every bite. When tomatoes arrive at their peak and sweet corn is abundant, this savory pie becomes a colorful centerpiece that everyone fights over at my table. Between the flaky crust and layers of gooey cheese and juicy vegetables, it is comfort food I look forward to all year.
Every time I bake this pie it disappears before it can even cool off. My family races to the table the instant they smell that savory custard bubbling in the oven.
Ingredients
- Pie crust: homemade or store bought This is the foundation so use one with good flavor and a crisp bite
- Roma tomatoes: sliced These hold their shape well and add juicy sweet tang
- Kosher salt: Essential for drawing out moisture from the tomatoes so the pie is not watery
- Freshly grated Parmesan cheese: Adds saltiness and a nutty layer that intensifies each bite Choose a good quality wedge of cheese
- All-purpose flour: Helps bind the cheesy layer and adds lift
- Canned corn kernels: Sweet and dependable year round but use fresh if it is in season
- Scallions: Finely chopped for a mild allium flavor and pop of green
- Fresh basil leaves: Torn for bright aromatic flavor that pairs perfectly with tomatoes and corn
- Sharp cheddar cheese: Provides gooey melt and tangy flavor Look for a block to grate yourself for the best melt and flavor
- Eggs: Bind the filling and make the custard rich and firm
- Half-and-half: Gives the pie a silky custard base rich but not too heavy
- Black pepper: Freshly ground for bite and warmth
Instructions
- Prepare the Pie Crust:
- Roll out your prepared pie crust on a lightly floured surface just to flatten it and make it large enough for your pie dish. Transfer it to a nine inch pie pan pressing gently into all edges and up the rim. Prick the bottom of the crust all over with a fork so steam can escape while it bakes.
- Blind Bake the Crust:
- Bake the pie crust at four hundred degrees for twelve minutes until you see a light golden color on the edges. Remove from the oven and turn your heat down to three hundred seventy five degrees.
- Prep the Tomatoes:
- Line a sheet pan with paper towels. Arrange the sliced tomatoes in a single layer and sprinkle liberally with kosher salt. Let them sit for about ten minutes to draw out excess water. Blot the tomatoes dry with fresh paper towels before using.
- Layer Cheeses and Vegetables:
- In a small bowl toss together the grated parmesan and flour. Sprinkle this evenly over the bottom of your parbaked pie crust. Arrange a third of your tomato slices over the cheese. Add half the corn then half the scallions basil and cheddar cheese in gentle layers. Repeat this process once more finishing with the rest of the tomatoes on top.
- Make the Custard:
- In a separate bowl whisk the eggs with the half-and-half plus a teaspoon of salt and several cranks of freshly ground black pepper. Gently pour this custard mixture all over the prepared filling so it trickles through the layers.
- Bake the Pie:
- Bake the pie for fifty to fifty five minutes at three hundred seventy five degrees. The center should be set and gently puffed and the top golden brown. If the crust edges darken too soon form a loose collar of foil and drape it over the rim for the last fifteen minutes. Remove and let the pie rest about ten minutes before slicing.
- Garnish and Serve:
- Tear a few fresh basil leaves and scatter over the top of the slightly cooled pie. Slice and enjoy warm or at room temperature.
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My favorite part of this pie is opening the oven to that rush of tomato basil aroma. My daughter loves sneaking bites of cheddar before it goes in the oven and we always laugh about who gets the crispy corner slice.
Storage Tips
Let the pie cool completely before covering to avoid trapping steam and making the crust soggy. Wrap tightly or transfer slices to an airtight container and refrigerate. It keeps well for up to three days. Reheat single slices uncovered in the oven or toaster oven to revive flakiness.
Ingredient Substitutions
Feel free to swap in heirloom or beefsteak tomatoes if roma are not available but always salt and drain them well. Fresh corn off the cob is wonderful in peak season or even frozen corn works when canned is not on hand. Substitute chives or red onion for scallions or try mozzarella instead of cheddar for a softer melt.
Serving Suggestions
This pie makes an excellent brunch main dish with a green salad or fruit on the side. For dinner serve warm wedges alongside grilled chicken or chilled as part of a summer buffet. Leftovers hold up well for an easy lunch the next day.
Cultural and Seasonal Inspiration
Tomato and Corn Pie is a deeply Southern favorite and often shows up in church potlucks or family reunions throughout the warm months. The ritual of layering summer bounty between flaky pie dough turns a glut of garden vegetables into something truly special.
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If you make this once you may find yourself planting extra basil and tomatoes next season because it is simply that crave-worthy. Sharing this pie always reminds me of sunny afternoons and the bounty of summer gathered around the table.
Frequently Asked Questions
- → How do you prevent a soggy crust?
Pre-bake the crust and blot tomatoes dry after salting to minimize excess moisture.
- → Can canned corn be used instead of fresh?
Yes, canned corn works well; just drain thoroughly before layering into the crust.
- → What cheese pairs best?
A combination of sharp cheddar and Parmesan provides a rich, savory balance to the fresh vegetables.
- → How do you know when it’s done baking?
The pie is ready when the center is just set and the top is lightly browned.
- → Do leftovers need to be refrigerated?
Yes, store leftover portions covered in the refrigerator for up to three days.