Summertime pies

June 4, 2017

tomato corn pie 0604

Tomato and street corn pie. One of the greatest justifications for summer.

Yes, I am aware that according to the calendar, it is not yet summer. However, I am getting good tomatoes at the Farmers’ Market (and will get good ones out of my garden soon, as my plants are laden with green ones).

And the market had blackberries yesterday. And the grocery had decent looking sweet corn for Memorial Day last weekend.

That, of course, means only one thing. Well, only two things. Pie.

Pie times 2.25, to be precise, because I overprepared the filling for one of ’em. Not to be defeated, I cooked a little crustless version of it, along with its big brother and its sweet cousin.

And I am having, as soon as they cool down enough to eat, tomato and street corn pie, with blackberry cobbler and ice cream for dessert.

Don’t you ‘n y’mama ‘n ’em wish you were eating with me? Well, it’s going to take these sweethearts about 20 minutes to cool. The house looks like hell, but y’all come on!

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As usual, Sunday is my day for kitchen experimentation.

So far, I have made pie crust dough, for the tomato pie I’ll cook later today, and I have a cheesecake just out of the oven. And later on, I’ll make the pasta with peas  and pancetta. Maybe. If I don’t save it until later this week.

I have this thing with pie crust. I don’t do it well, or at least never have, and then Pillsbury came out with those rolled-up-in-the-dairy-case numbers. But I volunteered to test this recipe for Food 52, so I’m obliged to follow it to the letter, or at least as nearly so as I can.

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