As I mentioned on my weekly meal post, I am using two recipes from a blog I was recently told about. The blog is called 100 Days of Real Food and I absolutely love it!

Tonight, I used her tomato pie recipe, even though I am calling it something different because I think we used more corn than tomato! 🙂 I have to admit that I am slightly altering her recipe because I do not have a food processor. And also because I like to make things my own as much as possible.

This recipe also comes with a whole wheat pie crust recipe that is fabulous! You can use this for other recipes too!

My husband and I both thoroughly enjoyed this vegetable garden pie because it was different than what we have been making normally and it was a perfect summer pie. I think it would suit well for a brunch as well.

Ingredients for whole wheat pie crust:
2 cups whole wheat flour
3/4 tsp salt
1 tbsp baking powder
6 tbsp butter
3/4 cup 2 % milk

Directions for whole wheat pie crust:
1. In a large mixing bowl, whisk together the whole wheat flour, salt, and baking powder.
2. Next, slice the butter into thin slices and disperse into the dry ingredients. Using your hands, knead the butter so it crumbles in with the dry ingredients.
3. Now, slowly add the milk and continue to knead with your hands until you can form a ball.
4. Cut your ball of dough in half, and place one half of it in plastic wrap in the refrigerator. With the other half of the dough, gently press it into the bottom of your pie dish, covering the bottom and all sides.

Ingredients for the pie filling:
1 1/2 lb roma tomatoes
3 ears of corn, cooked and cut off the cob (only way to do this!)
1/3 cup light sour cream
1 tbsp fresh lemon juice
1 1/2 cups cheddar cheese, grated
1 tbsp dry basil
1/4 tsp ground pepper

Directions for pie filling:
1. Pre-heat the oven to 400 degrees.
2. Put a pot of water to boil on the stove. Once the water is boiling, place the tomatoes in the water and let boil for 1 minute and then remove immediately.
3. Now, peel the lining off the tomato, cut the vegetable in half, and then remove all seeds inside. Then, chop the tomatoes into small chunks.
4. In a small bowl, mix together the sour cream and the lemon juice. Keep this for later!
5. Time to put it all together: once you’ve placed one half of the dough inside of the pie dish, it’s time to put half of the tomatoes, then half of the corn, followed by half of the cheese, half of the basil and ground pepper. Repeat these steps. Now, place the sour cream/lemon on top of the pie ingredients. Now, roll out the other half of the dough and place on top of the pie. Pinch the sides and create a few slits on top.
6. Place your pie in the oven until golden brown, or 25-30 minutes in a middle rack.
7. Enjoy!

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