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tomato and corn pie
What’s integral here is a very thin biscuit crust instead of one made of pastry dough. The inspiration is twofold: the tomato pie brought to us in August 1992 by the late novelist and food writer Laurie Colwin and James Beard’s recipe for a quiche-like tomato cheese pie, which appeared in his American Cookery (1972). It’s fun to imagine inviting the pair of them for lunch and serving this, along with a crunchy green salad and a big, beautiful glass pitcher of iced tea.
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