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
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until a knife inserted in center comes out clean, 45 to 50 minutes. Let cool for 30 minutes.
  6. For topping: In a medium bowl, toss together crabmeat, bacon, tomatoes, corn, green onion, vinegar, and salt. Serve with pie.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/crab-and-fresh-corn-pie/