|Black Pepper-Biscuit Crust|
|Tomato Corn Pie with Black Pepper-Biscuit Crust|
For the Biscuit Crust:
2C AP Flour
1T Baking Powder
¾t Salt, Divided
1t-1T Fresh Cracked Coarse Pepper (to your liking)
6T Unsalted Butter, Very Cold & Cut into ¼inch Cubes
For the Tomato-Corn Pie:
1 ½C Corn
4 Medium Heirloom Tomatoes, Peeled & Sliced & Deseeded & Patted Dry
Sprinkle of Sugar
5 Strips of Bacon, Cut into Cubes & Fried until Crispy
¼C Sour Cream
4oz Goat Cheese
2T Fresh Chives, Sliced
1 ½C Cheddar Cheese, Shredded
Salt & Pepper, To Taste
1T Butter, Melted
Directions:1. To Make the Biscuit Crust: Mix flour, baking powder, and salt in a food processor. Add the butter and pulse until it resembles a coarse meal. Add the milk & coarse black pepper, and pulse until it forms dough. Split it in half and roll each out on a well-floured surface. Fit one of the piecrusts into a 9inch pie plate.
2. To Make the Tomato-Corn Pie Filling: Mix the corn, crispy bacon, sour cream, goat cheese, chives, cheddar cheese, cayenne, salt, and pepper. Place the sliced tomatoes on top of the crust and then sprinkle with salt & pepper and a little sugar. Spoon the creamy corn mixture on top of the tomatoes and lightly spread it evenly over the tomatoes. Fit the other piecrust on top, folding it over the edges of the bottom one and crimping to seal in the juices.
3. Brush the top of the pie with butter and cut slits in the top to let out steam.
4. Bake in a preheated 350 degrees for 30-45 minutes or until the top is golden brown and the filling is bubbling & hot.