Crab and Fresh Corn Pie
Makes 6 servings
Ingredients
- DOUGH:
- 1 cup all-purpose flour
- ¼ cup plain yellow cornmeal
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 5 to 7 tablespoons whole buttermilk
- FILLING:
- 1¼ cups heavy whipping cream
- 4 large eggs
- ½ pound lump crabmeat, picked free of shell
- 1 cup shredded smoked Gouda cheese
- ¾ cup fresh corn kernels
- ½ teaspoon kosher salt
- ¼ teaspoon ground red pepper
- ¼ teaspoon paprika
- TOPPING:
- ¼ pound lump crabmeat, picked free of shell
- 2 slices bacon, cooked and crumbled
- ¾ cup quartered cherry tomatoes
- ½ cup fresh corn kernels
- 2 tablespoons chopped green onion
- 2 tablespoons red wine vinegar
- 1⁄8 teaspoon kosher salt
Instructions
- Preheat oven to 350°.
- For dough: In a large bowl, whisk together flour, cornmeal, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Gradually add 5 tablespoons buttermilk, stirring until dry ingredients are moistened. Add remaining 2 tablespoons buttermilk, if needed. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes.
- Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer dough to an 8-inch cast-iron skillet, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of skillet. Fold edges under, and crimp as desired.
- For filling: In a large bowl, whisk together cream and eggs. Gently stir in crabmeat, cheese, corn, salt, red pepper, and paprika. Pour into prepared crust.
- Bake until a knife inserted in center comes out clean, 45 to 50 minutes. Let cool for 30 minutes.
- For topping: In a medium bowl, toss together crabmeat, bacon, tomatoes, corn, green onion, vinegar, and salt. Serve with pie.
