Farmland Vegetable Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 lbs yellow squash, cut into 1-inch pieces
• 1 bunch scallion, chopped, keeping greens separate
• 2 garlic cloves, finely chopped
• 1/4 cup extra virgin olive oil
• 1/4 lb okra, trimmed and sliced
• 1 lb yellow tomatoes, seeded and chopped
• 1/2 cup corn kernel (from 1 ear)
• 1 1/2 cups coarsely grated havarti cheese (4 1/2 ounces) or 1 1/2 cups muenster cheese (4 1/2 ounces)
• 1 cup chopped basil
• 1 tablespoon cornmeal (not stone-ground)
• 4 hard-boiled eggs, peeled and chopped
• 1 3/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/8 cup cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup whole milk, plus additional for brushing

Recipe

• 1 make filling:.
• 2 place a heavy baking sheet on middle rack of oven, then preheat oven to 400°f.
• 3 toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. pat squash dry.
• 4 cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. remove from heat and stir in tomatoes.
• 5 transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. season with salt and pepper.
• 6 make crust and bake pie:
• 7 pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. transfer to a bowl and stir in milk until mixture just forms a dough.
• 8 gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
• 9 halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. transfer to a 9-inch glass pie plate, leaving overhang.
• 10 spread eggs evenly in crust and season with 1/4 teaspoon salt. add vegetable filling, mounding slightly in middle.
• 11 roll out remaining dough in same manner and place over filling. trim, leaving a 1/2-inch overhang. press edges of crust together. fold overhang under and crimp edge all around.
• 12 brush crust with additional milk, then cut 3 steam vents.
• 13 bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. cool at least 15 minutes before slicing. serve warm or at room temperature.