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.
Recipe information
Total Time
Active time: 45 min Start to finish: 2 hr
Yield
Makes 6 to 8 servings
Ingredients
For filling:
For crust:
Preparation
Make filling:
Step 1
Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
Step 2
Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
Step 3
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.
Step 4
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:
Step 5
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.
Step 6
Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
Step 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.
Step 8
Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
Step 9
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.
Step 10
Brush crust with additional milk, then cut 3 steam vents.
Step 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.
