Ingredients:
For the filling:
1 1/2 pounds plum tomatoes, sliced
1 teaspoon kosher salt
3 cups (12 ounces) pepper Jack cheese, shredded
4 cloves Catch a Fire Jalapeno Garlic, minced
1/2 cup Texas Sweet & Hot Jalapeños, seeded and sliced
8 ounces cooked bacon, diced
For the crust:
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 tablespoons unsalted butter, chilled
3/4 cups buttermilk

Instructions:
Place the sliced tomatoes in a colander and then place the colander in a mixing bowl. Toss the tomatoes with the salt, and allow them to sit at room temperature for 30 minutes to extract some of the juices.

Meanwhile, to make the crust, stir together the flour, cornmeal, baking powder, baking soda, salt and pepper. Cut into the flour the chilled butter, until the flour has a crumbly, pea-like texture. Stir in the buttermilk and mix until well combined. On a lightly floured surface, turn out the dough and roll it out into it’s about an 11-inch circle.

Preheat the oven to 350°F and lightly grease a deep-dish pie pan or a large cast-iron skillet. Gently lift the dough and place it into the pan, working the dough until the pan is evenly lined with the crust. (Unlike regular pie crusts, I don’t do anything fancy with the top of the crust since it’s puffier than most as it’s a biscuit crust, I simply make sure it goes to the top of the pan.)

To fill the pie, sprinkle half of the cheese along the bottom of the crust. Layer in the tomatoes, Catch a Fire Jalapeno Garlic, Texas Sweet & Hot Jalapeños slices and bacon, topping with the remaining cheese.

Line a baking sheet with foil or parchment paper and place the pie pan on top. (This is to catch any juices if it boils over.) Slide the sheet into the oven and cook the pie uncovered for 30 minutes or until the crust and cheese are lightly browned and the pie is bubbling.

Yield:
4-8 servings