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1
make the crust In a small bowl, combine the water and vinegar and chill the mixture in the freezer until very cold.
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2
In a food processor, pulse the flour with the cornmeal, sugar and salt.
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3
Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal.
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4
Drizzle the vinegar mixture on top.
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5
Pulse in 1-second bursts until the dough just comes together.
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6
Turn the dough out onto a work surface, gather up any crumbs and pat into a disk.
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7
Wrap in plastic and let rest at room temperature for 30 minutes.
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8
make the crust On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick.
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9
Ease the dough into a 9-inch glass or ceramic pie plate.
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10
Trim the overhanging dough to 1 inch, fold it under itself and crimp decoratively.
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11
Freeze the crust until firm, about 15 minutes.
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12
make the crust Preheat the oven to 350.
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13
Line the crust with parchment paper and fill with pie weights or dried beans.
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14
Bake in the lower third of the oven for about 20 minutes, until the crust is barely set.
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15
Remove the parchment and pie weights.
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16
Cover the rim of the crust with strips of foil and bake for about 10 minutes longer, until the crust is lightly browned.
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17
Leave the foil strips on and transfer to a rack to cool.
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18
meanwhile, prepare the filling Brush the tomato slices with olive oil and arrange on a rimmed baking sheet.
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19
Bake until the tomatoes soften and have released most of their liquid, about 15 minutes.
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20
Carefully transfer the tomatoes to a paper towellined plate.
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21
Peel off and discard the skins.
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22
meanwhile, prepare the filling In a blender, combine the eggs, cream, milk, creme fraiche, onion, hot sauce, sugar and salt and blend until smooth, about 20 seconds.
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23
Add the piquillo peppers and cheese and pulse until blended.
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24
meanwhile, prepare the filling Set the pie plate on a baking sheet.
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25
Arrange the tomato slices on the bottom of the pie crust and pour in the filling.
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26
Bake the pie in the lower third of the oven for 35 to 40 minutes, until the filling is set around the edge but the center is slightly jiggly.
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27
Let the pie cool completely before serving.
