Tomato and Corn Pie

120 mins (prep 40)
14 ingredients
makes 6 light-lunch or brunch servings
This recipe was inspired by Laurie Colwin's tomato pie — which ran in the August 1992 issue of gourmet; James Beard has a similar recipe that we also love in American Cookery. Paired with a green salad, it's a great warm-weather lunch. The very thin biscuit crust sets it apart from the usual (pastry-crust) pies. Active time: 40 min Start to finish: 2 hr (includes cooling)

Categories:  american , summer , pie~tart ,
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Serving Size (134.93 g)
Servings 6
Amount per Serving
Calories 528.69 Calories from Fat 212.13
% Daily Value *
Total Fat 23.57g 217.57%
Saturated Fat 8.74g 262.14%
Trans Fat 0.0g %
Cholesterol 34.73mg 69.46%
Sodium 1224.23mg 306.06%
Total Carbohydrate 63.89g 127.78%
Dietary Fiber 1.18 g 28.37%
Sugars 0.33 g %
Protein 16.47g 197.65%
Vitamin A 333.37IU% Vitamin C 0.0mg%
Calcium 394.72mg% Iron 3.61mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh lemon juice, beefsteak tomatoes, finely chopped fresh basil, finely chopped fresh chives