Kardea layers heirloom tomatoes, her well-known pimiento cheese and ham in a cornmeal crust for a tasty twist on pie!
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Kardea Brown shares down-home, Southern dishes from her South Carolina kitchen area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to cook in her granny's kitchen area. These days, she takes generations of household dishes and makes them her own as she cooks for friends and family at her Sea Island house.

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Tomato Pie with Cornmeal Crust
RECIPE THANKS TO KARDEA BROWN
Level: Intermediate
Overall: 3 hr 10 minutes (includes chilling and cooling times).
Active: 1 hr 5 minutes.
Yield: 8 portions.

Active ingredients.

Cornmeal Crust:.

1/2 cup plain yellow cornmeal.
3/4 cup all-purpose flour, plus more for cleaning.
1/2 teaspoon kosher salt.
1/3 cup veggie reducing.
5 tablespoons ice cold water.

Filling:.

4 to 5 large treasure tomatoes, sliced.
Kosher salt.
1 tablespoon Miss Brown's Home Spices, recipe follows.
2 tablespoons chopped fresh chives, plus more for garnish.
2 tablespoons chopped fresh parsley, plus more for garnish.
1/2 large Vidalia onion, extremely thinly sliced.
4 ounces tasso or smoked ham, diced.
1 cup Pimiento Cheese, recipe follows.

Miss Brown's House Spices:.

1 tablespoon garlic powder.
1 tablespoon onion powder.
1 tablespoon paprika.
1 tablespoon kosher salt.
1 tablespoon newly ground pepper.

Pimiento Cheese:.

8 ounces extra-sharp yellow Cheddar, shredded.
4 ounces white Cheddar (ideally Vermont Cheddar), shredded.
8 ounces cream cheese, softened.
4 ounces diced pimientos, drained pipes and juice booked.
3 tablespoons mayo.
1 tablespoon carefully sliced fresh chives.
1 teaspoon garlic powder.
1/2 teaspoon cayenne pepper.
1/2 teaspoon smoked paprika.
Kosher salt and freshly ground black pepper.

Directions.

Unique devices: a 9-inch deep-dish pie plate; pie weights or dried beans.

Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until integrated. Include the shortening and pulse until the mix resembles little peas. Add the cold water, 1 tablespoon at a time, and pulse just till the mixture comes together and forms a dough. Forming the dough into a disc, then wrap with plastic and cool for thirty minutes.

For the filling: Meanwhile, set up the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let mean 30 minutes to enable the water from the tomatoes to release, then pat the tomatoes dry with paper towels.

Preheat the oven to 400 degrees F.

Present the dough out to an 11-inch circle and suit a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack till the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, thoroughly raise out the parchment and weights and let cool. Decrease the oven temperature to 350 degrees F.

Sprinkle the tomatoes with your home Flavoring. Layer a 3rd of the tomatoes on the bottom of the crust and spray with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers as soon as. Leading with the staying tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack till the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes prior to slicing. Garnish with more fresh herbs, if desired.

Miss Brown's Home Spices:.

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Pimiento Cheese:.

Include the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until completely integrated.

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Kardea Brown's Tomato Pie with Cornmeal Crust|Delicious Miss Brown|Food Network.

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