Classic Farmland Vegetable Pie | Secretsfrommyapron

READY IN: 1hr 50minsYIELD: 1 pie

INGREDIENTS

1 ¹⁄₂ lbsyellow squash, cut into 1-inch pieces

1bunchscallion, chopped, keeping greens separate

2garlic cloves, finely chopped

¹⁄₄ cup extra-virgin olive oil

¹⁄₄ lbokra, trimmed and sliced

1lbyellow tomatoes, seeded and chopped

¹⁄₂ cupcorn kernel, from 1 ear

1 ¹⁄₂ cupshavarti cheese or 1 1/2cupsmuenster cheese, coarsely grated

1cupbasil, chopped

1tablespooncornmeal, not stone ground

4hard-boiled eggs, peeled and chopped

1 ³⁄₄ cupsall-purpose flour

¹⁄₂ cupcornmeal

1tablespoonbaking powder

³⁄₄ teaspoonsalt

³⁄₈ cupunsalted butter, cut into 1/2 -inch cubes

³⁄₄ cupwhole milk, plus additional for brushing

NUTRITION INFO

Serving Size: 1 (376) g

Servings Per Recipe:6

Calories: 494.3

Calories from Fat 239 g 48 %

Total Fat 26.6 g 40 %

Saturated Fat 10.4 g 52 %

Cholesterol 157.9 mg 52 %

Sodium 564.4 mg 23 %

Total Carbohydrate53.5 g 17 %

Dietary Fiber 5.3 g 21 %

Sugars 5 g 20 %

Protein 13.7 g 27 %

DIRECTIONS

Place a heavy baking sheet on middle rack of oven, then preheat oven to 400 degrees.

Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.

Cook scallions (except greens) and garlic in ol 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.

Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.

Make Crust and Bake Pie: 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.

Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.

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.

Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.

Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/3-inch overhang. Press edges of crust together. Fold overhand under and crimp edge all around.

Brush crust with additonal milk, then cut 3 steam vents.

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.

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