Corn and Tomato Biscuit Pie
In the summer of 1992, late novelist and food writer Laurie Colwin published a spectacular corn-and-tomato pie in her book, Home Cooking. Made with a thin biscuit crust, it was inspired by a similar James Beard recipe. It’s wonderful straight from the oven, at room temperature or cold— so it’s perfect picnic fare. This is a streamlined version: The original and its many adaptations call for peeling the tomatoes and removing their seeds and juice, which is unnecessary. If you’re worried about juiciness, opt for plum or Roma tomatoes.
Total 60 min
