READY IN: 1hr 50minsYIELD: 1 pie


  • 1 12 lbsyellow squash, cut into 1-inch pieces
  • 1bunchscallion, chopped, keeping greens separate
  • 2garlic cloves, finely chopped
  • 14 cup extra-virgin olive oil
  • 14 lbokra, trimmed and sliced
  • 1lbyellow tomatoes, seeded and chopped
  • 12 cupcorn kernel, from 1 ear
  • 1 12 cupshavarti cheese or 1 1/2cupsmuenster cheese, coarsely grated
  • 1cupbasil, chopped
  • 1tablespooncornmeal, not stone ground
  • 4hard-boiled eggs, peeled and chopped
  • 1 34 cupsall-purpose flour
  • 12 cupcornmeal
  • 1tablespoonbaking powder
  • 34 teaspoonsalt
  • 38 cupunsalted butter, cut into 1/2 -inch cubes
  • 34 cupwhole milk, plus additional for brushing

    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 %


  • 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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