Yield: 4

3-Cheese Mini "Sunshine Pies" with Fresh Corn and Tomatoes

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 Pillsbury Pie Crust sheet, room temp
  • 1/8 cup yellow corn meal, I always use Indian Head Old-Fashioned Stone Ground
  • 1 beaten extra-large egg
  • 1/2 cup heavy whipping cream
  • 1/2 tsp. salt
  • 1 1/2 -1 3/4 cups fresh, frozen or canned corn, (14-15.5 oz. can/drained well)
  • 1/4 cup packed grated extra-sharp cheddar cheese
  • 1/4 cup packed grated mozzarella cheese
  • 1/8 cup packed finely grated fresh parmesan cheese
  • 1 large roma tomato

Instructions

  • Bring pie pastry sheet to room temperature. Dust counter with corn meal, and rollout pastry a little thinner. Cut into fourths evenly with a pizza wheel. Place into mini non-stick pie plates floured side down. Trim off the excess corners that overhang, and use those pieces to cover and patch where pastry doesn't cover pie pan. (*Moisten edges to make it stick and press lightly.) When pans are covered with pastry, use a fork on edges pressing lightly to decorate edge. *I like to gently lift edges from pan to re-loosen so that the crust doesn't stick and pies remove easily from pans. Set aside.
  • In small measuring pitcher, beat egg well. Beat in heavy cream and salt.
  • Grate cheeses into small bowl and toss to mix.
  • Evenly sprinkle half of the corn to cover bottoms of pans. Evenly top each with all of the cheese. Top with rest of corn.
  • Evenly and slowly pour milk and egg mixture over pies.
  • Quarter tomato lengthwise, then thinly slice making small triangles. Place triangles on top of pie resembling a sun.
  • Place pies onto a baking sheet or pizza pan and pop into preheated 350 degree oven for 25-30 minutes until no longer jiggly and set. Cool down on wire rack until just warm. Carefully remove from pans and serve warm.
  • Great as a side dish, or serve for breakfast, brunch or lunch!

    • Notes

    I always use Indian Head corn meal because it seems to have a much finer grind to it. Do not skip this part, it prevents the pie crust from sticking to the pans so they can be removed whole and VERY easily.