This is not a new recipe. I have seen it floating around the interwebs for a while. It’s because it’s full of awesome. The original, from Smitten Kitchen is not vegan, but with some very simple edits can be made dairy free in a snap. This savory pie tastes like summer. If you’re into summer and some of the wonders that summer brings (corn and tomatoes) then you will love this pie.
I’m going to re-post the recipe from Smitten Kitchen with the vegan edits—
Tomato and Corn Pie
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoons salt, divided *reduce salt for the crust to 1/4 or 1/2 tsp. Since Earth Balance contains salt already, you don’t need as much.
3/4 stick (6 tablespoons or 3 ounces) cold unsalted
butter Earth Balance, cut into 1/2-inch cubes, plus 2 teaspoons melted
whole milk almond milk
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups organic non-gmo corn (from about 3 ears),
coarsely chopped by hand (my preference) or lightly puréed in a food processor I opted to leave my corn whole and it worked out just fine!, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)***I also omitted the basil when I made the pie
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated
sharp Cheddar Daiya Cheddar (1 3/4 cups), divided **you can buy the pre-packaged shreds, or you can buy a whole block and grate it yourself. I haven’t attempted to grate the new wedges yet, but I bet they will grate just fine if you get them cold enough.
Whisk together flour, baking powder, and 1/4 to 1/2 tsp salt in a bowl, then blend in cold Earthy B. (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add almond milk, stirring until mixture just forms a dough, then gather into a ball.
Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.
Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together Vegenaise and lemon juice.
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn,
one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated Daiya cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon Vegenaise over filling and sprinkle with remaining cheese.
Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted Earth Balance (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.