Tomato and Corn Pie

I would have no reservations going as far as to say that this pie is one of the best things I've ever eaten in my life. Maybe a tomato and corn pie doesn't sound that good but oh it really really is. My boyfriend and I were fighting over who got to eat the leftovers and who was eating bigger pieces. And instead of the traditional pie crust, it's made with a biscuit style crust. So very delicious.

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Tomato and Corn Pie
Adapted from Smitten Kitchen who adapted from Gourmet, August 2009

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
6 tablespoons (3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds tomatoes
1 1/2 cups frozen corn (thawed), coarsely chopped by hand or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided
1 green onion, finely chopped, divided
1/4 teaspoon black pepper, divided
7 ounces (1 3/4 cups) coarsely grated sharp Cheddar, divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter into a 12-inch round (1/8 inch thick). Transfer the dough into a 9" pie plate carefully (you can wrap it around a rolling pin or fold it gently into quarters.) Pat the dough in with your fingers trim any overhang. Put the second half of the dough in the fridge until you're ready to use it.

Preheat oven to 400F with rack in middle. Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired, gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 of the green onions, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, green onions, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.