Collards And Corn Slab Pie
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
45
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Grated Parmesan1 tbsp
Sugar1 tsp
Kosher Salt1 tbsp
Cider Vinegar (white or)2 tbsps
Unsalted Butter (melted)2 tsps
Hot Sauce1 cup
Yellow Cornmeal1 large
Egg (beaten)1 tsp
Baking Powder1 cup
Cheddar (shredded)Directions:
1
Special equipment: An 8-inch-square baking dish For the dough: Combine the flour, Parmesan, sugar and salt in a food processor and pulse until mixed
2
Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow)
3
Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter
4
Add the parsley and vinegar in a single pulse
5
Gradually add the ice water through the feed tube pulsing just until evenly combined
6
Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly
7
If still very powdery, pulse again, adding up to 2 tablespoons ice water
8
Turn the dough out onto a work surface
9
Pat about two thirds of the dough into a square about 1/2-inch thick
10
Repeat with the remaining third of dough
11
Wrap each piece tightly in plastic wrap
12
Refrigerate until firm, at least 1 hour or up to 2 days
13
Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F
14
Butter an 8-inch-square baking dish
15
For the collard filling: Bring a large pot of salted water to a boil
16
Add the collard greens in batches, stirring between each addition to submerge the greens
17
Return to a boil and cook until the greens are bright green and just tender, about 5 minutes
18
Drain and shake off any excess water
19
Let cool completely
20
Gently squeeze out only some of the excess liquid from the greens and transfer to a large bowl
21
Add the sausage, scallions, butter, hot sauce and 3/4 teaspoon salt and toss to combine
22
For the corn filling: Whisk together the flour, cornmeal, egg, melted butter, sugar, baking powder, salt and 3/4 cup of the cream in a medium bowl until smooth
23
Stir in the Cheddar
24
To assemble the pie: Let the dough pieces stand at room temperature for a few minutes until slightly softened to make rolling easier
25
Place the larger piece of dough between two large pieces of floured parchment
26
Roll into a rough 14-inch square (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling)
27
Roll the smaller piece into a rough 12-inch square
28
Transfer the larger piece of dough to the prepared baking dish
29
Gently press the dough into the bottom and up the sides of the dish, leaving some overhang
30
Brush the bottom and sides with the remaining 1 tablespoon cream
31
Add the corn filling and spread evenly
32
Pile the collard filling on top and spread evenly
33
Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can
34
Pinch the edges together, trim any excess, then fold and crimp the edges to form a tight seal
35
Brush the top and edges of the crust with the egg and cut decorative slits in the top of the pie
36
Bake until the crust is deep golden brown and the filling bubbles out a little through the slits, 50 to 60 minutes
37
(If the crust browns too quickly, cover the pie loosely with foil
38
) Let cool at least 1 hour before serving