I can't think of a better way to welcome fall then with some farmers market tomatoes and sweet corn. I found this recipe on Smitten Kitchen and ended up making it whole wheat / vegan. I really enjoy Smitten Kitchen's photo's. They are very genuine and honest like a real kitchen needs to be.
Adapted from Smitten Kitchen & made vegan!
2 cups whole wheat flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted vegan butter
3/4 cup almond milk
1/3 cup veganase
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes ( about 3 medium sized tomatoes, see picture)
1 1/2 cups corn (2 ears for me)
2 tablespoons finely chopped basil (optional)
1 cup cheesy sauce
3 - 4 grape tomatoes (optional)
REMOVING TOMATO SKIN
While doing the pie crust, I suggest skinning your tomatoes. Boil enough water to submerge your tomato in. Cut an X at the bottom and top of your tomato. Dip tomato in water for 10 seconds (careful not to burn yourself! Use utensils). The skin will start to separate. Take the tomato out and let it cool or dip it into ice water.
SIMPLE PIE CRUST
Combine and mix flour, baking soda and 3/4 salt. Blend in butter, with your hands, until combined to make a meal like texture. Add milk and mix to make dough. Divide in half. Put one half in the fridge. Flower your work surface and roll out 1/2 the saved dough into 12 inch round. Transfer into 9 inch pie plate or whatever container your are baking in (I used my cast iron skillet). Pat the dough down and trim any overhanging dough.
Preheat oven to 400°F.
Peel tomatoes after they cooled. Slice tomato into desired thickness (I tried to do 1/4 inch but that didn't always work out). Remove any seed and juice. This recipe is more on the wet side so no need for extra juice.
Cut corn off the cob into a bowl. Remove any silk strings.
Whisk together veganase and lemon. Set aside.
Layer 1/2 tomatoes on the bottom of pie crust. Add 1/2 corn, 1/2 basil, 1/2 of remaining salt and pepper on top of tomatoes. Finish off with 1/2 cheese sauce and start over again. One you have your second layer, top it off with the veganse mixture.
Roll out your second dough into a 12 inch round. Place over pie and trim any overhanging dough. Press and seal together the two dough layers. Cut 4 - 6 steam vents. Coat top of pie with melted vegan butter and place in over on the middle rack. You can decorate the pie with some slices of grape tomatoes.
Bake for 30 - 40 min.
Let cool and serve warm or at room temperature.