1 1⁄2cupshavarti cheese or 1 1/2cupsmuenster cheese, coarsely grated
1cupbasil, chopped
1tablespooncornmeal, not stone ground
4hard-boiled eggs, peeled and chopped
1 3⁄4cupsall-purpose flour
1⁄2cupcornmeal
1tablespoonbaking powder
3⁄4teaspoonsalt
3⁄8cupunsalted butter, cut into 1/2 -inch cubes
3⁄4cupwhole milk, plus additional for brushing
NUTRITION INFO
Serving Size: 1 (376) g
Servings Per Recipe:6
Calories: 494.3
Calories from Fat 239 g48 %
Total Fat 26.6 g40 %
Saturated Fat 10.4 g52 %
Cholesterol 157.9 mg 52 %
Sodium 564.4 mg 23 %
Total Carbohydrate53.5 g 17 %
Dietary Fiber 5.3 g21 %
Sugars 5 g20 %
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.
