Farmland Vegetable Pie

A hearty savory pie filled with fresh summer vegetables including yellow squash, okra, tomatoes, and corn, layered with hard-boiled eggs and cheese between a homemade cornmeal crust.

8 servings

2 hr 57 min

Published October 4, 2025

Ingredients

•1½ pounds yellow squash
•1 bunch scallions
•2 cloves garlic
•¼ cup extra-virgin olive oil
•¼ pound okra
•1 pound yellow tomatoes
•½ cup corn kernels
•1½ cups Havarti or Muenster cheese
•1 cup basil
•1 tablespoon cornmeal
•4 whole hard-boiled eggs
•1¾ cups all-purpose flour
•½ cup cornmeal
•1 tablespoon baking powder
•¾ teaspoon salt
•¾ stick unsalted butter
•¾ cup whole milk

Cooking Instructions

1.
Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
10 min
2.
Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
30 min
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.
15 min
4.
Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
5 min
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.
10 min
6.
Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
5 min
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.
10 min
8.
Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
5 min
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.
10 min
10.
Brush crust with additional milk, then cut 3 steam vents.
2 min
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.
75 min

Ingredients

•1½ pounds yellow squash

•1 bunch scallions

•2 cloves garlic

•¼ cup extra-virgin olive oil

•¼ pound okra

•1 pound yellow tomatoes

•½ cup corn kernels

•1½ cups Havarti or Muenster cheese

•1 cup basil

•1 tablespoon cornmeal

•4 whole hard-boiled eggs

•1¾ cups all-purpose flour

•½ cup cornmeal

•1 tablespoon baking powder

•¾ teaspoon salt

•¾ stick unsalted butter

•¾ cup whole milk

Cooking Instructions

Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.

10 min

Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.

30 min

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.

15 min

Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.

5 min

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.

10 min

Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.

5 min

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.

10 min

Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.

5 min

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.

10 min

10.

Brush crust with additional milk, then cut 3 steam vents.

2 min

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.

75 min