Farmland Vegetable Pie

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 cup basil chopped
• 0.5 cup corn kernels (from 1 ear)
• 0.5 cup cornmeal 
• 1.8 cups flour all-purpose
• 2  garlic clove finely chopped
• 4  hardboiled eggs peeled chopped
• 0.8 cup milk whole for brushing
• 4.5 ounces muenster cheese grated
• 0.3 pound okra trimmed sliced
• 0.3 cup olive oil extra virgin extra-virgin
• 0.8 teaspoon salt 
• 1 bunch spring onion chopped
• 0.8 stick butter unsalted cold cut into 1/2-inch cubes
• 1.5 pounds to 3 sized squashes yellow cut into 1-inch pieces
• 1 pound tomatoes yellow seeded

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• plastic wrap
• rolling pin
• colander

Directions

1. 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. Pat squash dry.
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.
4. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes.
5. Remove from heat and stir in tomatoes.
6. Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
7. Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps.
8. Transfer to a bowl and stir in milk until mixture just forms a dough.
9. Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
10. Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round.
11. Transfer to a 9-inch glass pie plate, leaving overhang.
12. Spread eggs evenly in crust and season with 1/4 teaspoon salt.
13. Add vegetable filling, mounding slightly in middle.
14. 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.
15. Brush crust with additional milk, then cut 3 steam vents.
16. Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing.
17. Serve warm or at room temperature.