Or Saturday Morning Farmers' Market Pie. After inspiration from the movie Waitress last week, my friend Gil and I vowed to devise our own pies this weekend. We met her aunt at Union Square Greenmarket before 9 A.M. and started our quest for the best summer pie ingredients. Gil knew she wanted something sweet, and I was contemplating a savory pie.
The market provided a spectacular feast for the eyes. Piles of shiny orange (and purple!) carrots, mounds of fresh green herbs, baskets of juicy berries. Gil settled on blackberries and peaches; meanwhile, I bought a hodge-podge of ingredients: feathery fresh dill, pungent basil, sturdy Rocombole garlic, magenta Bull's Blood beets, round, ripe tomatoes, perky ears of bi-color corn...
After arriving back home, I surveyed my selections and settled on an idea that had kept resurfacing: Summer Corn Pie. The pie crust came from from Epicurious.com (my first online go-to spot for recipes) -- it happened to be the "Best-Ever Pie Crust" from the July 2007 Bon Appétit magazine. Is it the best ever? It's pretty close with an extremely flaky texture and rich, buttery flavor. For the filling, I cut approximately 2 1/2 cups of corn off the cob (about 3 plump ears), and mixed them with about 3 tablespoons melted butter, 1/3 cup flour, teaspoon salt, couple teaspoons sugar, freshly snipped basil, 4 robust eggs, and just over 2 cups cream-topped milk. A few stirs and into a 350-degree oven for 45 minutes. Top with rounded scoop of ricotta or pour some cream over top (I've been doing this with everything lately!). Served with sliced ripe tomato on the side, the pie is satisfying, simple, and summery. And there you have it.
Jac and Gil's First Pie-Baking Experience Pies. Check out Gil's pie at myglutenfreeworld.blogspot.com.