Ingredients
- Crust
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
6 Tbs chilled unsalted butter, cut into 12" cubes
1 cup buttermilk
Filling
2 lbs. large ripe tomatoes, cored and cut into 1/4" slices
21/2 cups coarsely grated extra-sharp cheddar (8 to 9 oz.)
1/4 cup grated parmesan
1 scallon trimmed and diced
1/2 cup light canola mayonnaise
2 Tbs shopped fresh dill
1 Tbs apple cider vinegar
2 tsp granulated sugar
3/4 tsp kosher salt
1/2 tsp freshly gound black pepper
1 1/2 Tbs cornmeal
Description
From Bon Appetit's August 2011 Issue. With Its Biscuity Buttermilk Crust, This Rustic Pie Is Our New Summertime Staple. Let The Pie Cool For At Least An Hour Before Serving.
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