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Farmhouse Kitchen Recipe: Late Summer Sweet Corn & Tomato Pie

My name is Caitlin Ethridge, and I’m a work-at-home Mama of two.  I can usually be found barefoot and donning an apron, digging in my small backyard garden, or whipping up a home cooked meal in the kitchen of my tiny home nestled in the foothills of western North Carolina. I make a living educating families on natural alternatives and healthy living, and spend my days cultivating a slower paced lifestyle for my family that focuses on quality time, homegrown meals, and lots of fresh air.

Heirloom tomatoes are a staple in our summer garden, and I always count down the days until I can sink my teeth into the first juicy, ripe bite….usually on a coveted tomato sandwich. It always seems like it takes an eternity for the first tomato to ripen, but by late summer I have them coming out my ears, and am shoving them into any and every dish I can think of.  One of my all-time favorite tomato dishes is a savory tomato pie.  This year, I added a little twist to my usual recipe by throwing in some sweet corn from our grandparent’s garden, and it turned out so great that I think the corn might become a permanent ingredient.  There are so many possible variations to this recipe.  You could keep it simple and serve it alongside a salad, or add some ground beef and call it cheeseburger pie!



  • 1 unbaked pie crust (or see recipe below)

  • 4 medium sized tomatoes, sliced

  • 1 tsp salt

  • ½ cup mayonnaise

  • ⅓ cup ricotta cheese

  • ⅓ cup sour cream

  • 1 cup shredded cheddar cheese

  • 1 cup shredded mozzarella cheese

  • 1 cup sweet corn, cut off of cob

  • 2 tbsp chopped chives

  • 2 tbsp chopped basil

  • ½ tsp garlic powder

  • ¼ tsp cayenne pepper (add more if you like a little more kick)

  • Salt & pepper to taste

  • Sliced cherry tomatoes, sliced in half, as garnish

  • Basil leaves, as garnish

  • Chive flowers, as garnish


  1. Preheat oven to 400°

  2. While the oven is heating, line a baking sheet with paper towels or clean dish towels.  Layer the sliced tomatoes on the towel and sprinkle with 1 tsp salt to draw out the juices.  Let them sit for 15-20 minutes so the pie won’t be soggy.

  3. Pop the pie crust in the oven to bake for 10 minutes.  It doesn’t have to be cooked completely.

  4. While the crust is baking, mix together mayonnaise, cheeses, sour cream, corn, herbs, and spices in a medium bowl.

  5. Remove the crust from the oven and spread a layer of the cheesy filling on the bottom, then cover with a layer of the sliced tomatoes.  Continue this layering until you have used all of the filling.  You want the top layer to be the filling.

  6. Decorate the top of the pie with the cherry tomatoes, basil, and chive flowers.

  7. Place the pie in the oven on the center rack and bake for 30 minutes, until the cheese begins to turn golden brown.

  8. Let rest for 10-20 minutes (It’s much better when it has a little time to set up.  I even like it the next day after it has spent a night in the fridge.)

  9. Slice it up and enjoy!



  • 2 ½ cups all purpose flour, plus more for dusting (I love to use einkorn which is an ancient wheat and has a delicious flaky, buttery flavor.)

  • ½ tbsp raw cane sugar

  • ½ tsp salt

  • 2 sticks unsalted butter, cold and cut into ¼” pieces

  • 1 tsp fresh chopped basil

  • 1 tsp fresh chopped chives

  • 6-7 tbsp ice water (If using einkorn flour, be aware that it sometimes absorbs liquid more slowly than traditional wheat, so adjust the amount of water accordingly.)


  1. Combine the flour, sugar, and salt in a bowl and mix thoroughly.

  2. Mix the basil and chives into the flour mixture.

  3. Use a pastry cutter to cut the butter into the flour mixture until course, pea sized crumbs form.  You want it to remain dry and crumbly, not completely combined and smooth.

  4. Add 6 tbsp ice water to the mixture and continue combining until moist clumps form.  (I like to use a wooden spoon or spatula for this).  If the dough sticks together when you pinch it, then you’ve added enough water.  If the dough is still too dry, you can add more water one teaspoon at a time until you reach the desired consistency.  You don’t want to add too much water though, or your dough will be sticky and difficult to work with.  I go by the rule of leaving it a little dryer and flakier than you think it should be.

  5. Transfer the dough to a clean surface, but do not knead it because the heat in your hands will melt the butter and result in a not-so-flaky crust.  Just gather it into a ball, divide it in half, and flatten the halves to form two discs.  Wrap the discs in plastic wrap and store them in the refrigerator for an hour (or up to 3 days) before using.

  6. When you’re ready to make your pie, dust a clean work surface with a bit of flour and roll the dough into a 12” disk.  Transfer the crust to a 9” pie pan and crimp the edges using your fingers or a fork.  Use the fork to poke holes in the bottom of the pie, and pre-bake for 10 minutes at 375°.


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