Farmland Vegetable Pie

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READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make filling:.
  • Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
  • Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
  • 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.
  • 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 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
  • Brush crust with additional 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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