Tomato Corn Pie with Black Pepper-Biscuit Crust

I happened to come across some really gorgeous heirloom tomatoes and I also had frozen fresh corn in the freezer from this summer. So I decided to make a hearty pie. The corn filling is cheesy, while the fresh tomatoes provide a yummy sweetness. I especially love the crust. It really does have a great biscuit texture, but still has flaky layers. I added a bunch of fresh cracked coarse pepper for a little kick, and I love that. I will definitely be using it on some chicken pot pie soon! Enjoy :)

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

¾C Buttermilk

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

¼t Cayenne

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.