Farmland Vegetable Pie
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
59
Spice
46
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
Corn Kernel (from 1 ear)1.5 cups
Havarti (coarsely grated)1 cup
Basil (chopped)1 cup
Cornmeal1.75 cups
All-Purpose Flour1 tbsp
Baking Powder3 tsp
SaltDirections:
1
Make filling: Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F
2
Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes
3
Pat squash dry
4
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
5
Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes
6
Remove from heat and stir in tomatoes
7
Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens
8
Season with salt and pepper
9
Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F
10
Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes
11
Pat squash dry
12
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
13
Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes
14
Remove from heat and stir in tomatoes
15
Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens
16
Season with salt and pepper
17
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
18
Transfer to a bowl and stir in milk until mixture just forms a dough
19
Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes
20
Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round
21
Transfer to a 9-inch glass pie plate, leaving overhang
22
Spread eggs evenly in crust and season with 1/4 teaspoon salt
23
Add vegetable filling, mounding slightly in middle
24
Roll out remaining dough in same manner and place over filling
25
Trim, leaving a 1/2-inch overhang
26
Press edges of crust together
27
Fold overhang under and crimp edge all around
28
Brush crust with additional milk, then cut 3 steam vents
29
Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour
30
Cool at least 15 minutes before slicing
31
Serve warm or at room temperature
32
Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps
33
Transfer to a bowl and stir in milk until mixture just forms a dough
34
Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes
35
Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round
36
Transfer to a 9-inch glass pie plate, leaving overhang
37
Spread eggs evenly in crust and season with 1/4 teaspoon salt
38
Add vegetable filling, mounding slightly in middle
39
Roll out remaining dough in same manner and place over filling
40
Trim, leaving a 1/2-inch overhang
41
Press edges of crust together
42
Fold overhang under and crimp edge all around
43
Brush crust with additional milk, then cut 3 steam vents
44
Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour
45
Cool at least 15 minutes before slicing
46
Serve warm or at room temperature