Serves6 to 8
- Active time:45 min
- Start to finish:2 hr
August 2008
With all the amazing fresh produce available at this time of year, we always find ourselves facing the same dilemma: Which delicious, sun-warmed vegetable shall we choose tonight? But when food editor Ian Knauer threw the whole farm stand into a cornmeal crust, it took us only one bite to realize that he had solved the problem once and for all.
For filling
-
1 1/2
lb
yellow squash, cut into 1-inch pieces
-
1
bunch scallions, 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 kernels (from 1 ear)
-
1 1/2
cups
coarsely grated Havarti or Muenster cheese (4 1/2 oz)
-
1
cup
chopped basil
-
1
tablespoon
cornmeal (not stone-ground)
-
4
hard-boiled eggs, peeled and chopped
For crust
-
1 3/4
cups
all-purpose flour
-
1/2
cup
cornmeal
-
1
tablespoon
baking powder
-
3/4
teaspoon
salt
-
3/4 stick
cold unsalted butter, cut into 1/2-inch cubes
-
3/4
cup
whole milk plus additional for brushing
Make filling:
-
Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
-
Toss squash with 1 tsp salt, then drain in a colander 30 minutes. Pat squash dry.
-
Cook scallions (except greens) and garlic in oil with 1 tsp salt and 1 tsp 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 tsp 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.
