Classic Farmland Vegetable Pie

From Gourmet 2008. This is excellent. Submitting recipe as is, however I omitted the okra, added zucchine, a little pasilla chili, and baby bok choy.

• Ready In: 1 hr 50 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 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 havarti cheese or 1 1⁄2 cups muenster cheese, coarsely grated
• 1  cup basil, chopped
• 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 unsalted butter, cut into 1/2 -inch cubes
• 3⁄4 cup  whole milk, plus additional for brushing

Directions

1. Place a heavy baking sheet on middle rack of oven, then preheat oven to 400 degrees.
2. Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
3. 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.
4. Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
5. 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.
6. Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
7. 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.
8. Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
9. 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.
10. Brush crust with additonal milk, then cut 3 steam vents.
11. 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.