Total Time

　　Active time: 45 min Start to finish: 2 hr

　　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.

　　

Ingredients

Makes 6 to 8 servings

　　

For filling:

1 1/2 pounds 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 pound okra, trimmed and sliced

　　1 pound yellow tomatoes, seeded and

　　1/2 cup corn kernels (from 1 ear)

　　1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 ounces)

　　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:

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.