Vegetarian/Tomato Corn Pie
| A: | 2C flour |
| 1T baking powder | |
| 1t salt | |
| B: | 6T butter |
| C: | 3/4C milk |
| D: | 1/3C mayonnaise |
| 2T lemon juice | |
| E: | 2 tomatoes, sliced thin |
| F: | 1C corn, processed to coarse |
| 2T basil | |
| 1T onion, minced | |
| black pepper | |
| G: | 8oz sharp cheddar, grated |
| 1. | Mix (A) in bowl and cut in (B) until coarse and add (C). Mix to make a dough, divide in half and prepare lower pie crust in pan with one half. |
| 2. | Whisk (D) together and reserve. |
| 3. | Place half of (E) into pie pan, top with (F). Cover with half of (F) mixed together, then repeat tomatoe and cor layer again. |
| 4. | Top with (G) followed by lemon sauce (D). Cover with pie crust top and flute edge, finally brush edge with melted butter. |
| 5. | Bake 375F 40 minutes. |
Servings: 8