|Revamped: Slow Roasted Tomato-Corn Pie with Bacon, White Cheddar,|
& Cracked Black Pepper Biscuit Crust
|Cracked Black Pepper Biscuit Crust|
|All Sliced Into|
|Look at those beautiful layers...|
|My Slice of Pie :)|
For the Cracked Black Pepper Biscuit Crust:
2C AP Flour
1T Baking Powder
2t Fresh Cracked Coarse Pepper (or a little more if you like, we liked a lot of pepper)
6T Unsalted Butter, Very Cold & Cut into ¼inch Cubes
For the Slow Roasted Tomatoes:
8 Barely Ripe Roma Tomatoes, Cut into ½inch Thick Slices
Salt & Pepper, To Taste
For the Tomato-Corn Pie:
Prepared Slow Roasted Tomatoes, Room Temperature
2C Fresh Corn
6 Strips of Thick Applewood Smoked Bacon, Cut into Cubes & Fried until Crispy
¼C Sour Cream & Mayo
¼t Cayenne, Paprika, Garlic Powder, & Onion Powder (or seasoned to your liking)
2T Fresh Chives, Minced or Snipped
3 Green Onions, Thinly Sliced (divided)
2C Cheddar Cheese, Shredded
Salt & Pepper, To Taste
1T Melted Butter, For Brushing
1. For the Slow-Roasted Tomatoes: Preheat the oven to 250 degrees and lay the slices of tomato onto a baking sheet lined with parchment paper with the fresh rosemary. Drizzle with olive oil and sprinkle lightly with salt & pepper. Bake for 3-4 hours until shriveled around the edge, but still maintaining their juice. If you have leftover tomatoes, simply cover the leftovers with olive oil and place into the refrigerator.
2. 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 pie crusts into a 9inch pie plate.
3. To Make the Tomato-Corn Pie Filling: In a mixing bowl, whisk together the sour cream, mayo, cayenne, paprika, garlic powder, onion powder, fresh chives, 1 green onion, salt and pepper until incorporated. Stir in 1 ½C cheddar cheese until mixed. Place half of the slow roasted tomatoes on top of the crust, and then sprinkle with some of the corn, crispy bacon, and other two sliced green onions. Spoon on the cheese mixture on top of the tomato-corn-bacon-green onion layers and lightly spread it until it’s an even layer. Sprinkle with the remaining ½C of cheddar cheese and some chives or green onions. Fit the other piecrust on top, folding it over the edges of the bottom one and crimping to seal in the juices.
4. Brush the top of the pie with butter and cut slits in the top to let out steam.
5. Bake in a preheated 350 degrees for 30-45 minutes or until the top is golden brown and the filling is bubbling & hot.