July is peak season for peaches, tomatoes, and corn.
This time of year, the corn is fresh picked and brought to Wolff’s daily so it’s sweeter. Sweet corn is best right after it’s harvested. Within three days, its sugar/starch ratio can change from 80:20 to 20:80 as the sugar converts into starch. That’s what makes it turn tough and bland as it ages. So that is why Wolff’s makes sure to get it fresh!
Tomatoes and peaches are also fresh picked at Wolff’s and come from small local family farms. These farms, says Fran, “specialize in picking their peaches and tomatoes nice and ripe so that they have the best flavor possible when eaten.”
When these items are in season, I always want to eat them in as many recipes as possible. But I don’t always think to combine them, except for maybe a tomato and corn salad or salsa. When I discovered that Peach and Yellow Tomato Pie was a Pennsylvania Dutch classic, I decided I needed to try this old-time combination.
Is this combination familiar to you? If not, here’s how William Woys Weaver describes it in his book, As American As Shoofly Pie: “Peaches and tomatoes, especially yellow tomatoes, are a classic old-time Pennsylvania Dutch combination. They are often canned or stewed together with the addition of new potatoes.”
Since I am always up for a savory pie, I decided to give this combination a whirl. The typical Peach and Yellow Tomato Pie is made with almonds and no onions, but I opted for a slightly more savory direction. The peaches end up being slightly less peachy than you’d expect, lending their flavor to make the tomatoes sweeter. So I’d describe this pie as a “sweet tomato” pie.Print
Savory Peach and Tomato Pie
- 1 unbaked pie crust
- 1 tablespoon snipped fresh basil (or use 1 tsp dried)
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 lb. yellow grape tomatoes, sliced in half and seeded
- 2 medium peaches, pitted and sliced into 8 pieces
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Thaw the prepared pie crust according to package directions and preheat the oven to 425.
- Heat oil in a frying pan over medium high heat. Add the onions and cook until caramelized. Remove from heat and add tomatoes and peaches. Sprinkle with basil, salt and pepper.
- Transfer to a pie dish.
- Roll out the dough in a circle and arrange on top of the peach and tomato mixture, tucking in on the sides. Cut slits in the center to create an air vent.
- Bake at 425 for 15 minutes. Reduce heat to 375 and bake 20 minutes more.