Tomato Corn Pie

Dear Turkey,

Tomato and corn

Overload means it's time to

Start making this pie

Tomato Corn Pie

(adapted from smitten kitchen)

Ingredients:

- 2 pie crusts (this recipe makes 3-5), rolled out

- 1/3 c mayo + 2 T lemon juice + dash pepper

- 4 large tomatoes, with the seeds and the wet stuff removed (this is a perfect recipe for those mealy, dry tomatoes that you don't know what to do with)

- 3 ears corn, cut off the cob

- 2 T fresh basil, cut up

- 2 T fresh chives, cut up

- 1 3/4 c shredded cheese (I used a mix of Mexican and mozzarella) 

Instructions:

- Line a pie dish with one of the crusts. Make a layer with half of the tomatoes, followed by half of the corn, and then half of the cheese and herbs. Repeat the layers with the rest of everything and then pour the mayo mixture over it. Put the other crust on top.

- Bake at 400 F for 30-40 minutes. If you think it's not done, it's probably not done. Let cool for 10-20 minutes.

Enjoy,

Tofu