Tomato and Cheddar Pie

Ingredients

• 1 tablespoon apple cider vinegar 
• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 teaspoons pepper black freshly ground
• 1 cup buttermilk 
• 8 ounces sharp cheddar cheese extra-sharp grated
• 1.5 tablespoons cornmeal 
• 2 cups flour all-purpose
• 2 tablespoons optional: dill fresh chopped
• 0.8 teaspoon kosher salt 
• 0.5 cup mayonnaise 
• 0.5 ounce parmesan finely grated
• 1  spring onion trimmed chopped
• 2 teaspoons sugar 
• 2 pounds tomatoes cored ripe cut into 1/4" slices
• 6 tablespoons butter unsalted chilled cut into 1/2" cubes ()

Equipment

• bowl
• baking sheet
• oven
• whisk
• plastic wrap
• aluminum foil
• pie form

Directions

1. Whisk first 4 ingredients in a mediumbowl. Using your fingertips, rub in butteruntil coarse meal forms and some smalllumps remain. Stir in buttermilk and kneadgently with your hands until dough forms.Wrap dough in plastic and chill for 1 hour.
2. Lay tomatoes in a single layer ona baking sheet lined with 2 layers of papertowels.
3. Place another 2 layers of papertowels on top of tomatoes.
4. Let stand for30 minutes to drain.
5. Preheat oven to 425°F.
6. Roll out doughbetween 2 sheets of plastic wrap to an11" round.
7. Remove top layer of plastic wrap.Invert dough onto pie dish. Carefully peeloff plastic wrap.
8. Toss both cheeses in a medium bowluntil evenly incorporated. Reserve 1/4 cupof cheese mixture.
9. Whisk scallion,mayonnaise, dill, vinegar, sugar, salt,and pepper in a small bowl.
10. Sprinkle cornmeal evenly over bottom ofcrust, then top with 1/2 cup cheese mixture.Arrange 1/3 of tomatoes over cheese, overlappingas needed.
11. Spread half of mayonnaisemixture (about 1/3 cup) over. Repeatlayering with 1 cup of cheese mixture, 1/2 ofremaining tomato slices, and remainingmayonnaise mixture.
12. Sprinkle remaining1 cup cheese mixture over, then remainingtomato slices.
13. Sprinkle with reserved 1/4 cupcheese mixture. Fold overhanging crust upand over edges of tomato slices.
14. Bake pie until crust is golden and cheeseis golden brown, 35-40 minutes (checkcrust halfway and tent with foil if it's gettingtoo dark).
15. Let pie cool at least 1 hour and upto 3 hours before slicing and serving.